Creamy Chipotle Chicken Soup: The Ultimate Comforting Recipe
Introduction to Creamy Chipotle Chicken Soup
This creamy chipotle chicken soup is a delightful blend of flavors that brings warmth and comfort to any meal. With its rich texture and spicy kick, it’s the perfect dish to warm your heart and satisfy your taste buds. Whether you’re looking for a cozy dinner or a dish to impress friends at a gathering, this recipe is sure to become a favorite.
A Personal Story Behind My Creamy Chipotle Chicken Soup Journey
Growing up, my family often gathered around the table for hearty meals. One of our favorites was a spicy chicken soup that my grandmother made. She would always say that food is best enjoyed together, and I couldn’t agree more. This creamy chipotle chicken soup is inspired by those cherished family memories, blended with my own twist. It’s a dish that not only fills your stomach but also warms your soul.
What Makes This Creamy Chipotle Chicken Soup Recipe Special?
What sets this creamy chipotle chicken soup apart is its unique combination of ingredients. The smoky chipotle flavor pairs perfectly with the creaminess of the heavy whipping cream and cheddar cheese, creating a satisfying experience in every spoonful. Plus, the balance of spices gives it just the right amount of heat, making it a comforting dish for any day of the week. This recipe is not only easy to prepare but also versatile enough to adjust to your taste preferences.
The Full Creamy Chipotle Chicken Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cups chopped bell pepper
- 1 jalapeno, seeded and diced
- 3 garlic cloves, finely minced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 large chicken breasts
- 2 10-ounce cans Rotel (tomatoes with green chilies), undrained
- 1 8-ounce can spicy tomato sauce
- 3 cups chicken broth
- 1.5 tablespoons adobo sauce (found in a can of chipotles)
- 1/2 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Instructions
- In a Dutch oven or large pot over medium heat, warm the olive oil. Sauté the chopped onions and bell peppers until they are softened, about 5-7 minutes. This step enhances the flavors of the vegetables.
- Add the diced jalapeno and minced garlic, cooking for an additional 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Stir in the chicken breasts along with the chili powder, paprika, cumin, garlic powder, onion powder, and salt. Add the undrained Rotel, spicy tomato sauce, chicken broth, and adobo sauce. Mix everything well.
- Cover the pot and bring the mixture to a simmer. Once simmering, reduce the heat to low and cook for 20-25 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup, mixing it in thoroughly.
- Pour in the heavy whipping cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. For added richness, allow the soup to simmer for a few more minutes.
- Serve the soup hot, garnished with sour cream, avocado slices, fresh cilantro, and lime wedges if desired. For an extra crunch, consider adding tortilla strips on top.
Serving Suggestions and Variations for Creamy Chipotle Chicken Soup
This creamy chipotle chicken soup can be served on its own or paired with crusty bread for dipping. You can also enjoy it over a bed of rice for a heartier meal. If you prefer a vegetarian option, consider substituting the chicken with black beans or lentils. For a spicier kick, leave some of the jalapeno seeds in, or add extra chipotle for more heat.
Frequently Asked Questions About Creamy Chipotle Chicken Soup
Can I make this soup ahead of time?
Yes! This soup stores well in the refrigerator for up to 3 days. Just reheat it on the stove before serving.
Can I freeze the soup?
Absolutely! To freeze, let the soup cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is this soup spicy?
The spice level can be adjusted based on your preference. Use less jalapeno or omit the chipotle if you prefer a milder flavor.
What can I use instead of heavy cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half or coconut milk for a dairy-free alternative.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: 380
Servings: 6
Creamy Chipotle Chicken Soup
Equipment
- Dutch oven or large pot Essential for simmering the soup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 cups chopped bell pepper
- 1 unit jalapeno, seeded and diced
- 3 cloves garlic, finely minced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 large chicken breasts
- 2 10-ounce cans Rotel (tomatoes with green chilies), undrained
- 1 8-ounce can spicy tomato sauce
- 3 cups chicken broth
- 1.5 tablespoons adobo sauce (found in a can of chipotles)
- 0.5 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Instructions
- In a Dutch oven or large pot over medium heat, warm the olive oil. Sauté the chopped onions and bell peppers until they are softened, about 5-7 minutes. This step enhances the flavors of the vegetables.
- Add the diced jalapeno and minced garlic, cooking for an additional 30 seconds until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Stir in the chicken breasts along with the chili powder, paprika, cumin, garlic powder, onion powder, and salt. Add the undrained Rotel, spicy tomato sauce, chicken broth, and adobo sauce. Mix everything well.
- Cover the pot and bring the mixture to a simmer. Once simmering, reduce the heat to low and cook for 20-25 minutes, or until the chicken is cooked through. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken back to the soup, mixing it in thoroughly.
- Pour in the heavy whipping cream and shredded cheddar cheese, stirring until the cheese is melted and the soup is creamy. For added richness, allow the soup to simmer for a few more minutes.
- Serve the soup hot, garnished with sour cream, avocado slices, fresh cilantro, and lime wedges if desired. For an extra crunch, consider adding tortilla strips on top.