Description
Smoky and hearty, this Chipotle Chicken Soup is the perfect quick comfort meal. Packed with shredded chicken, chipotle peppers, black beans, and zesty lime, it’s a spicy and satisfying one-pot dinner idea. Great for meal prep, gluten-free, and freezer-friendly!
Ingredients
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
2 chipotle peppers in adobo, chopped
1 tablespoon adobo sauce
1 teaspoon ground cumin
4 cups chicken broth
2 cups cooked shredded chicken
1 can black beans, drained and rinsed
1 cup corn kernels
1 can fire-roasted diced tomatoes
1 teaspoon salt (or to taste)
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
1 cup tortilla strips or chips (optional for topping)
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
2. Add chopped chipotle peppers and adobo sauce to the pot, then stir in ground cumin. Let it toast for 1 minute to bloom the spices.
3. Pour in the chicken broth, followed by the shredded chicken, black beans, corn, and diced tomatoes. Stir to combine and bring to a boil.
4. Reduce heat and simmer for 15 minutes. Season with salt to taste.
5. Stir in lime juice and chopped cilantro just before serving.
6. Serve hot with tortilla strips or chips, and optional toppings like avocado, cheese, or sour cream.
Notes
To adjust spice level, use only one chipotle pepper or omit the adobo sauce.
This soup gets even better the next day—perfect for leftovers.
Use rotisserie chicken for a faster prep time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4g
- Sodium: 670mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 55mg