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Creamy Chipotle Chicken Soup

A quick and creamy chipotle chicken soup that warms your soul and is perfect for family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie for convenience.
  • 1 can (15 oz) black beans, rinsed and drained Pinto beans can be used as a substitute.
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced Be careful not to burn the garlic.
  • 4 cups chicken broth
  • 1 cup heavy cream Coconut milk can be used for a dairy-free option.
  • 2 tablespoons chipotle peppers in adobo sauce, chopped
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • to garnish Fresh cilantro

Method
 

Preparation
  1. In a large pot over medium heat, sauté the onions and garlic until softened.
  2. Add the shredded chicken, black beans, diced tomatoes, chicken broth, chipotle peppers, and cumin.
  3. Bring to a boil, then reduce heat and let simmer for 15-20 minutes.
  4. Stir in the heavy cream and season with salt and pepper.
  5. Serve hot, garnished with fresh cilantro.

Notes

Store in the refrigerator for up to 4 days. This soup freezes well; just leave out the cream if you plan to freeze it.