Ingredients35 m servings 242 cals
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
- Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
- Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.
Per Serving: 242 calories; 7.3 g fat; 17.4 g carbohydrates; 25.4 g protein; 63 mg cholesterol; 1154 mg sodium. Full nutrition
ReviewsRead all reviews 4
This one's a winner! Very fresh and bright flavor. The chipotles are a perfect addition! My chicken breasts were rather large, so I used 3 instead of 4. Instead of 2 cans of chicken broth (29oz)...
The soup was delicious! :-) However, I don't like thin soup. So, I did tweak the recipe just a tad. I added flour to thicken it, and make the soup more filling. I also used 2 cans of diced tomat...
All of the reviews on this were positive, so I decided to make this soup! This was my first time working with canned chipotle peppers. I have to say...I wasn't a fan of the favor in this one. I'...