Chipotle Chicken soup {gluten-free}

December 7, 2012

in Gluten-Free, Real Food

I love coming home the smell of slow cooker meals. Cold nights are instantly better with a few Christmas lights and a bowl of soup ready within 5 minutes of walking in the door. My latest issue of Clean Eating magazine had a recipe I had to try. The part that I changed was the “chunky” part. I like my soups with a more cohesive consistency. I cut the vegetables into smaller pieces and added 2 cans of chicken broth to the crockpot. I exchanged the raw tomatoes for a can of diced tomatoes with the juice.

This is what was waiting for me tonight.

chipotlechicken

  • 1  yellow onion, peeled and chopped
  • 1 red bell pepper, seeded and diced
  • 4 cloves garlic, peeled
  • 2 chopped chipotle chiles in adobo sauce
  • 8 new potatoes, scrubbed and cubed
  • 1 can of petite diced tomatoes
  • 1 can of navy beans (any small bean will work great)
  • 20 oz skinless, boneless chicken thighs, trimmed of visible fat
  • 2 cans (use tomato cans) low-sodium chicken broth
  • 1/2 tsp ground cumin
  • 1 tbsp extra-virgin olive oil
  • 3/4 tsp sea salt
  • 1/2 cup chopped fresh cilantro leaves
  • 1 lime, quartered
  1. To a 5-qt slow cooker, add onion, bell pepper, garlic, and chipotle chiles. Stir to combine. Top with potatoes and cans of  tomatoes and beans. 
  2. Heat a large nonstick skillet on medium-high. Add chicken and cook for about 2 minutes per side, until lightly browned. Transfer chicken to slow cooker. To skillet, add broth, scraping up any browned bits with a spoon; pour broth over chicken. Sprinkle with cumin. Cover and cook on low for 6 to 7 hours, or until chicken is no longer pink in center and falling off the bone. (Alternatively, cook on high for 3 to 3 1/2 hours.)
  3. Gently remove chicken from slow cooker. Turn off heat and let stand, uncovered, for 15 minutes to absorb flavors and thicken slightly. (NOTE: Do not stir as vegetables are tender.) Debone chicken in small pieces and return to crock pot. Gently fold together.  Sprinkle with salt and cilantro and serve with lime wedges. 
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{ 3 comments… read them below or add one }

1 Hannah February 23, 2013 at 10:31 am

I made this soup last week and it was so delicious. I used a combination of sweet potatoes and regular potatoes, and added some kale, too. Thanks for sharing!

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2 Katrina February 23, 2013 at 10:55 am

Great!! I’m glad you liked it! Now that I’m moving to a more paleo diet, when I make this, I’ll use sweet potatoes. I’m glad to know they work with this recipe. Lately, I’m adding kale to EVERYTHING! Thanks for the ideas for this.

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3 Michelle July 3, 2014 at 10:27 am

I was surprised to learn that the brand of chipotles carried in my local store had gluten. Check the ingredients.

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