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Chipotle Chicken & Vegetable Soup
Chipotle Chicken & Vegetable Soup
1 Review
From: EatingWell Magazine, Soup Cookbook
This healthy chicken and vegetable soup recipe is perfect for when you're in the mood for comfort food and Mexican all in one! The small amount of chipotle peppers in adobo sauce gives it a mild spice level. For a spicier soup, stir in up to 2 tablespoons chipotle peppers. Look for the small cans of smoked chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up to 6 months.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 large cloves garlic, minced
- 2 teaspoons finely chopped chipotles in adobo or 1 teaspoon ground chipotle
- 1½ teaspoons ground cumin
- ¼ teaspoon allspice
- 8 cups low-sodium chicken broth
- 2 pounds bone-in chicken breasts, skin removed
- 3 cups corn kernels, fresh or frozen (thawed)
- 2 cups chopped zucchini (about 1 medium)
- 2 cups halved cherry tomatoes (about 1 pint)
- 1¼ teaspoons salt
- ½ teaspoon ground pepper
- 3 cups cooked brown rice
- 2-3 tablespoons lime juice
Preparation
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Active
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- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165°F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.
- Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.
- To make ahead: Cover and refrigerate, without the rice and lime juice, for up to 3 days. To serve, stir in rice and reheat, then stir in lime juice.
- Serving size: 1¾ cups
- Per serving: 310 calories; 9 g fat(2 g sat); 4 g fiber; 35 g carbohydrates; 26 g protein; 45 mcg folate; 45 mg cholesterol; 7 g sugars; 0 g added sugars; 490 IU vitamin A; 17 mg vitamin C; 45 mg calcium; 2 mg iron; 498 mg sodium; 729 mg potassium
- Nutrition Bonus: Vitamin C (28% daily value)
- Carbohydrate Servings: 2½
- Exchanges: 2½ lean protein, 2 starch, 1 vegetable, ½ fat
Reviews 1
April 09, 2017
By: Stephanie Lindsey
This is a go to for us, especially in the winter. Add a little more chipotle if needing to clear sinuses, warms the soul and wonderful leftovers. Brought this in for a potluck and had two people corner me for the recipe -- though we use dried chipotle powder instead
