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Creamy Chipotle Chicken Soup

Prep Time: 15 minutes | Cook Time: 40 minutes | Servings: 4
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4 Bowls
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken thighs or chicken breast
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 tablespoons chipotle sauce in adobo
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 750 ml chicken broth
  • 1 cup corn
  • 1 cup black beans
  • 1 cup diced tomatoes
  • 1/2 onion diced
  • 1 cup heavy cream
  • Salt and pepper to taste
  • Fresh cilantro optional

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Heat olive oil in a large pot and sear the chicken until lightly golden on both sides.
  2. Remove the chicken and set aside.
  3. In the same pot, sauté garlic, chipotle sauce, cumin, and coriander for 1 minute.
  4. Add chicken broth, corn, beans, tomatoes, and onion.
  5. Return the chicken to the pot and simmer for 25 minutes.
  6. Remove the chicken, shred it, and return it to the soup.
  7. Stir in the heavy cream and simmer for 5 minutes.
  8. Season with salt and pepper and serve hot.

Notes

Adjust chipotle quantity to control spice level.
Use coconut milk for a dairy-free version.
Add rice for a thicker and more filling soup.