Chipotle Chicken Soup is such an easy soup and perfect for a weeknight meal. Simple and brothy, flavorful with chipotle peppers and cumin, chewy with hominy and savory with chicken. It’s a keeper.
What’s Not To Love About This One
This is one of those soup recipes that you hope to come across … a perfect weeknight entree that just flat out delicious. Easy, fresh in flavor and with just enough spice to make things interesting.
It’s perfect simply garnished with some sour cream and avocado, but I wanted to show off my little red chile pepper threads that I bought this fall at LuLu’s Farm Market. And actually, I was surprised that when I went to Culinary School, they had a supply and used them for various Mexican themed meals. Rather than using them for a garnish as I did here, they’re used for color and flavor and should be submerged in a liquid. If you eat them this way, they’re odd and fibrous. But you have to admit, they look festive.
These extremely thin threads of sun dried red chile pepper make a show stopping garnish (not edible at this point) for just about anything. Traditionally used in kimchi, they have a mild heat and full flavor that adds depth to soups, salads, hors d’oeurves, eggs or anything that deserves a little extra color and spice. How fun is that?
Give this soup a try. It’s one of our favorite easy weeknight fixes. It comes together in about thirty minutes and brings a wonderful combination of textures and flavors with it
Recipe for Chipotle Chicken Soup
I hope you give this chipotle chicken soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite easy Mexican chicken soup recipe, please let me know, I’d welcome the opportunity to give it a try.
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- 3 14- ounce cans chicken broth
- 1 in canned chipotle pepper adobo sauce cut into slivers I removed seeds and veins
- 1 tablespoon of the adobo sauce
- 4 pieces boneless skinless chicken breast halves, cut into bite sized (about 12 ounces total)
- 1/2 t . ground cumin
- 2 t . olive oil
- 1 small avocado halved, peeled and sliced
- 1 14- ounce can white or yellow hominy drained
- Sour cream
- Cilantro for sprinkling
- In a saucepan, combine chicken broth and chipotle pepper and sauce. Bring to boil, reduce heat and simmer uncovered for ten minutes.
- Sprinkle the chicken breast with cumin and mix well. In a large skillet cook chicken in 2 t. hot olive oil over medium high for 8 minutes, or until chicken breast is no longer pink.
- To serve, place cooked chicken in each of four warmed soup bowls. Add avocado and hominy to each bowl. Pour simmering broth into each bowl. Sprinkle with cilantro.
Chipotle Chicken Soup …It’s what’s for Dinner.
Looking for more healthy easy Mexican food chicken recipes? You won’t want to miss:
Roasted Green Chile Chicken Soft Tacos
Tomato Lime Marinated Grilled Chicken Tacos
Grilled Chicken Skewers with Tomatillos and Mint Vinaigrette
adam j. holland says
October 25, 2015 at 4:18 pmLove it! Beautiful!
Lea Ann Brown says
October 26, 2015 at 5:03 pmThank you Adam.
cheri says
October 25, 2015 at 4:30 pmHi Lea Ann, oh I love the little red chile pepper threads, they really dress up a dish. I know I would love this soup, looks delicious.
Lea Ann Brown says
October 26, 2015 at 5:03 pmThank you Cheri. I couldn’t get those little threads into my shopping cart fast enough!
Vickie says
October 26, 2015 at 6:23 amThis sounds delicious. And I love that wonderful garnish. Your photos are beautiful!
Lea Ann Brown says
October 26, 2015 at 5:02 pmThanks Vickie!
Debra says
October 26, 2015 at 7:45 amSo, 41 degrees this morning….brr…we are inching closer to soup season. I love these chili threads. Have never seen anything like them. Thanks for a great recipe!
Lea Ann Brown says
October 26, 2015 at 5:01 pmThanks Debra. I had never heard of them either. You can imagine how excited I was when I found them. Bought two packages.
Larry says
October 26, 2015 at 1:38 pmLooks delicious and I like the chile threads.
Lea Ann Brown says
October 26, 2015 at 5:00 pmThanks Larry.
Velva says
October 26, 2015 at 7:41 pmThis is the season for chicken soup. I love the chipotle its a little extra love added to the soup.
Hope you are enjoying the fall weather.
Velva
Lea Ann Brown says
October 28, 2015 at 6:51 amWe are enjoying our Fall weather. It’s been Summer-like until just about 10 days ago. I’m glad for the change. And the trees….oo-la-la
Bam's Kitchen says
October 27, 2015 at 3:19 amohhh! your soup sounds and looks delicious and I know that would be a huge hit with my boys who love the heat. I have never seen the chili threads before, they are fun. (If you need a good laugh, go and check out some of my old posts…a good chuckle for sure.)
Lea Ann Brown says
October 28, 2015 at 6:52 amThanks Bam. I had never seen them either and grabbed them faster than you can say “chile”. 🙂
John/Kitchen Riffs says
October 28, 2015 at 10:11 amIsn’t it fun how we’ve all become much better photographers? Taking food pictures is so hard — practice definitely helps. Anyway, what a nice recipe. Love those chile threads! This must taste wonderful — thanks so much.
Lea Ann Brown says
October 29, 2015 at 12:35 pmSome of my old photos are jokes! But I like to leave them just to track my progress.
Susan says
October 28, 2015 at 12:30 pmI have some old Better Homes and Gardens recipes that I still use too 🙂 This does sounds delicious, east and perfect for warming up the body on cold night.
Lea Ann Brown says
October 29, 2015 at 12:36 pmTheir soup recipes are really very good. It’s one of my favorite books.
sue|theviewfromgreatisland says
October 28, 2015 at 1:22 pmYou’ve made me so hungry I’ve got to stop work and look for some lunch!
Lea Ann Brown says
October 29, 2015 at 12:36 pmLove that! 🙂