Creamy Chipotle Chicken Soup
Equipment
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Blender or immersion blender
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, diced
2 chipotle peppers in adobo sauce, chopped
4 cups chicken broth
1 can (14 ounces) diced tomatoes
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and pepper to taste
1 cup heavy cream
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions
Sauté Aromatic Base
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add Chicken
- Increase heat to medium-high. Add diced chicken breasts to the pot, cooking until lightly browned on all sides, approximately 5-6 minutes.
Incorporate Flavors
- Stir in chopped chipotle peppers, chicken broth, diced tomatoes, ground cumin, dried oregano, salt, and pepper. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes to allow the flavors to meld together.
Blend Creamy Base
- Once the soup has simmered, remove it from heat. Using a blender or immersion blender, carefully blend the soup until smooth and creamy.
Add Cream
- Return the blended soup to the pot over low heat. Stir in the heavy cream, allowing it to warm through but not boil, about 3-4 minutes.
Serve
- Ladle the creamy chipotle chicken soup into bowls. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over the soup.
Notes
Remember to adjust the spiciness level according to your taste preferences. Start with a smaller amount of chipotle peppers and add more gradually until you reach your desired level of heat.