Chipotle Chicken Soup
Used with permission from the new cookbook
The Guy Can't Cook by Cinda Chavich
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
Instructions and Nutritional Information
Chipotle Chicken Soup: Serves 6
3 Roma tomatoes, roughly chopped (fresh or canned)
1 small onion, peeled and quartered
1 to 2 canned chipotle chilies, in adobo sauce
1 clove garlic, peeled
2 Tbsp (30 mL) olive oil
2 skinless, boneless chicken breasts, slivered
1 tsp (5 mL) sea salt
4 cups (1 L) chicken broth
1 small zucchini, cut into 1/4-inch 5-mm) cubes
1 cup (250 mL) frozen corn, thawed
1/4 cup(60 mL) chopped red bell pepper
1 Tbsp (30 mL) chopped fresh oregano
salt and freshly ground black pepper
1/2 cup (175 mL) tortilla chips
3 small key limes, halved
- In a blender, purée the tomatoes, onion, chipotles, garlic, and ½ cup (125 mL) of water
- Heat the olive oil in a soup pot over medium-high and add the tomato/onion purée, frying until it begins to darken in color
- Stir in the chicken and cook for 5 minutes, until the chicken turns white
- Add the salt and broth to the pot and bring to a boil
- Add the zucchini, corn, and red pepper and return the soup to a boil
Reduce the heat to low and simmer for 15 minutes
Stir in the fresh oregano and season with salt and pepper to taste
- Serve each bowl garnished with a few tortilla chips, and one piece of fresh lime for squeezing the soup
This recipe makes a spicy bowl of chunky chicken and vegetable soup—a meal in itself. The chipotle chili adds an authentic smoky note. Look for canned chipotles in adobo sauce in any good grocery or supermarket, in the Mexican food section.
WISE GUY: If you want to make this soup a little fancier, top each serving with some crispy tortilla strips made from scratch. Cut fresh corn tortilla into thin strips, and fry in hot oil until crisp.
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