Go Back
–+ servings
Print

Chipotle Chicken Soup

An easy and flavorful soup. Perfect for busy weeknights.
Course Soup, Stews and Chilis
Cuisine Southwestern
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 351kcal
Author Lea Ann Brown

Ingredients

  • 42 ounces cans chicken broth 3 cans
  • 1 canned chipotle pepper adobo sauce cut into slivers I removed seeds and veins
  • 1 tablespoon adobo sauce
  • 12 ounces boneless skinless chicken breasts cut into bite sized pieces
  • 1/2 teaspoon ground cumin
  • 2 teaspoons olive oil
  • 1 small avocado halved, peeled and sliced
  • 14 ounce can white or yellow hominy drained
  • 1/2 cup Sour cream for topping
  • Cilantro for sprinkling

Instructions

  • 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.

Nutrition

Calories: 351kcal | Carbohydrates: 22g | Protein: 23g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 2372mg | Potassium: 846mg | Fiber: 6g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 27mg | Calcium: 75mg | Iron: 2mg