Here is a tasty little taco-type soup to add to your recipe collection!
Chicken Chipotle Soup
Ingredients
- 2 T. olive oil
- 1 small onion, diced
- 1 10 oz can Ro-tel diced tomatoes & green chilies, with juice
- 1 7 oz can chipotle peppers in Adobo sauce
- 24 oz chicken broth (low-sodium is fine if you are watching your salt intake)
- 1 t. garlic powder
- 1 can corn, drained
- 1 can, black beans, rinsed and drained
- 8 oz package cream cheese, softened
- 2-3 boneless chicken breasts, cooked and shredded
- salt & pepper
- Toppings: shredded Mexican cheese or Taco-blend cheese, sour cream, avocado, cilantro
Instructions
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Soften the cream cheese in microwave for 30 seconds, or until just soft enough to slice into small cubes; set aside.
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In stockpot, add the olive oil and onion and saute over medium heat for 5-7 minutes…being careful not to burn the onion.
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Stir in the Ro-tel, chipotle peppers, chicken broth, garlic powder, corn and black beans; let soup mixture cook at medium to medium-high heat for 5-6 minutes, then turn heat down to medium-low to allow for soup to simmer for about 10 minutes or so.
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Add the sliced cream cheese to soup and stir well as it melts, turn up heat a little if needed to help the cheese melt.
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Add the shredded chicken to the soup mixture and stir well; let cook over medium-low heat for 5 minutes, then taste and add salt/pepper as desired.
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Serve soup with toppings as desired.
Recipe Notes
This is a great soup to make ahead and serve next day or freeze. To prepare large batches ahead of time for freezing, leave out the black beans and stir in when reheating…this will help prevent beans from becoming “mushy”.
You can drain the chipotle peppers if you want to cut out some heat, but the Adobe sauce helps to add flavor to the soup 🙂
Enjoy!
Will have to make this! Mia and I enjoyed it… Brian missed out on this soup. Mia and I don’t do spicy, but it had the right amount of heat.
Thanks for being a taste-tester! Glad you liked it!