Chipotle Chicken Soup

What this recipe has is flavor in spades. It is a smoky, delicious chipotle chicken soup finished with fresh lime juice and creamy chunks of avocado that has you nodding with approval after every bite.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 319kcal

Author Sharon Rhodes

Ingredients

2 tbsp olive oil
½ medium onion, diced
2 celery stalks, chopped
1 bell pepper, chopped
2 chipotle peppers, chopped
3 garlic cloves, minced
2 chicken breasts
6 cups chicken broth
1 tbsp tomato paste
½ tbsp cumin
1 tbsp fresh lime juice
¼ cup fresh chopped parsley or cilantro
1 medium avocado, cut into chunks

Instructions

Heat the oil over medium heat, then add the chopped onion, celery, and red pepper. Season with salt and pepper and sauté the veggies until softened, about 5 minutes.
Add in the garlic and chipotle peppers and stir for one minute.
Add the tomato paste, cumin, chicken breasts, and broth. Stir well and bring to a boil.
Reduce the heat to medium-low and simmer for an hour.
Remove the chicken from the pot to a large plate and shred it with two forks. Return the chicken to the pot and stir in the lime juice and cilantro or parsley.
Top each bowl with the fresh chopped avocado.

Video

Notes

Storage tips

To store: Allow the soup to cool completely. Place any leftovers in an airtight container and store in the fridge for up to three days. Reheat over medium-low heat or in the microwave.

To freeze: Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove.

Nutrition