Description

Indulge in the warmth of Crispy Chipotle Chicken Soup, a delightful blend of smoky flavors and comforting textures. This dish features tender shredded chicken nestled in a creamy broth, perfectly balanced with the heat of chipotle peppers. Topped with crispy tortilla chips and fresh avocado, each spoonful is a burst of flavor that will leave you craving more. Perfect for chilly evenings or gatherings, this soup is sure to be a family favorite.

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1 lb)
2 chipotle peppers in adobo sauce, finely chopped
4 cups low-sodium vegetable broth
1 cup diced onions
3 cloves garlic, minced
1 tbsp olive oil
1 cup sour cream
½ cup fresh cilantro leaves (for garnish)
1 ripe avocado, sliced (for garnish)
1 cup crushed tortilla chips (for topping)

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and season chicken breasts with salt and pepper. Bake for 25-30 minutes until fully cooked.
In a large pot over medium heat, add olive oil. Sauté onions for about five minutes until translucent. Add minced garlic and cook for another minute.
Stir in chopped chipotle peppers and pour in vegetable broth. Bring to a simmer.
Shred baked chicken and add it along with any juices from the sheet into the pot.
Blend half the soup until smooth using an immersion blender; return it to the pot and simmer on low for ten minutes.
Serve hot topped with cilantro, avocado slices, crushed tortilla chips, and a dollop of sour cream.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups (360g)
Calories: 410
Sugar: 4g
Sodium: 900mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 22g
Cholesterol: 70mg