Name: Creamy Chipotle Chicken Soup!
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 tablespoons olive oil or unsalted butter; 1 large yellow onion, finely chopped; 2 large carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 2-3 chipotle peppers in adobo sauce, minced (adjust to your spice preference); 1 tablespoon adobo sauce from the can; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 6 cups chicken broth (low-sodium is good); 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut); 1 (15-ounce) can cannellini beans, rinsed and drained (optional); 1/2 cup full-fat coconut milk or heavy cream or soaked and blended cashews; 1 tablespoon lime juice; Salt and freshly ground black pepper, to taste; Optional garnishes: fresh cilantro, chopped green onions, sour cream or plain Greek yogurt, avocado slices.

Description

A comforting and flavorful Creamy Chipotle Chicken Soup recipe. Made with tender chicken, smoky chipotle peppers, and a rich, creamy broth. Easy to make and perfect for a cozy meal.

Ingredients

Scale

2 tablespoons olive oil or unsalted butter
1 large yellow onion, finely chopped
2 large carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2–3 chipotle peppers in adobo sauce, minced (adjust to your spice preference)
1 tablespoon adobo sauce from the can
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
6 cups chicken broth (low-sodium is good)
2 cups cooked shredded chicken (rotisserie chicken is a great shortcut)
1 (15-ounce) can cannellini beans, rinsed and drained (optional)
1/2 cup full-fat coconut milk or heavy cream or soaked and blended cashews
1 tablespoon lime juice
Salt and freshly ground black pepper, to taste
Optional garnishes: fresh cilantro, chopped green onions, sour cream or plain Greek yogurt, avocado slices.

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil or butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
2. Add minced garlic and cook for 1 minute until fragrant. Stir in minced chipotle peppers, adobo sauce, smoked paprika, cumin, and oregano. Cook for 30-60 seconds until fragrant.
3. Pour in chicken broth, scraping up any browned bits. Bring to a simmer.
4. Stir in cooked shredded chicken and cannellini beans (if using).
5. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
6. Stir in coconut milk, heavy cream, or cashew cream. Heat gently until warmed through, but do not boil.
7. Stir in lime juice.
8. Taste and season with salt and pepper as needed. Adjust heat if desired.
9. Ladle into bowls and serve hot with optional garnishes.

Notes

Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in freezer-safe containers for up to 2-3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 400
Sugar: 5g
Sodium: 750mg
Fat: 20g
Carbohydrates: 25g
Fiber: 6g
Protein: 30g