Get the Recipe: Creamy Chipotle Chicken Soup Recipe
Easy, creamy chipotle chicken soup is rich, smoky, and perfect for quick weeknight dinners.
Ingredients
- 1 tablespoons olive oil
- 1 cup onion, chopped
- 2 cups bell pepper
- 1 jalapeno, seeded and diced
- 3 garlic cloves, finely minced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 large chicken breast
- 2 10-ounce cans Rotel (tomatoes with green chilies), undrained
- 1 8-ounce can spicy tomato sauce
- 3 cups chicken broth
- 1.5 tablespoons adobo sauce, (found in a can of chipotles)
- 1/2 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Instructions
- In a large pot or Dutch oven heat the oil over medium heat. Add the peppers, onion and saute until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Place the chicken breasts, spices, canned tomatoes, tomato sauce, chicken broth and adobo sauce.
- Cover and bring the mixture to a simmer. Reduce to low and cook for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot, shred and return to the soup.
- Stir in the heavy whipping cream and cheddar cheese.
- Serve with your favorite garnishes such as sour cream, cheese, avocado, cilantro and lime wedges.
Notes
- Net carbs per serving: 16g
Serving: 1.75 cups approximately (1/6th of recipe), Calories: 445kcal, Carbohydrates: 22.1g, Protein: 32.8g, Fat: 25.4g, Cholesterol: 118.6mg, Sodium: 1481.9mg, Fiber: 6.1g, Sugar: 9.6g
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