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Chipotle Pepper and Chicken Soup

Rated as 4.4 out of 5 Stars

"Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup."
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Ingredients

35 m servings 242 cals
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
  4. 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.

Nutrition Facts


Per Serving: 242 calories; 7.3 g fat; 17.4 g carbohydrates; 25.4 g protein; 63 mg cholesterol; 1154 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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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'...

MMmmmmMmmMMMmmmm... dinner