Chipotle Chicken Tomato soup
I know it is not soup weather, but it IS getting closer to back-to-school and that means slow cooker meals, easy to reheat soups, and low maintenance dinners and leftovers. I need fast and easy for the first few weeks of school chaos, and this Chipotle Chicken Tomato Soup fits the bill.
I looked at what I had in the pantry and checked out the recipe database at Cooking Light. Soon, I had enough Chipotle Chicken and Tomato soup to last for a few meals. I have not tried to freeze this soup, but I doubt I will ever have enough left after a couple of days.
What I love most about this soup is I can have it on the table in 20 minutes. Because it uses pre-cooked chicken, all I really have to do is heat up the rest of the ingredients and serve. During my weekend meal-prep, I usually pre-cook a large batch of chicken just for recipes like this. Putting in the extra time on the weekends is very handy for late nights during the week.
Chipotle Chicken Soup
Ingredients
- 1 tablespoon ground cumin
- 1 can crushed tomatoes, 28-ounce
- 2 cans chicken broth, 14-ounce
- 2 chipotle chiles, canned adobo sauce, finely chopped
- 4 chicken breasts, cooked and chopped
- 1 cup coconut milk
- ½ cup chopped fresh cilantro
Instructions
- Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Stir in chicken and cilantro; cook 10 minutes or until thoroughly heated.
- Remove from heat; stir in coconut milk. Place 1 ¼ cups soup in each of four bowls.
Nutrition Information:
Amount Per Serving: Calories: 252Saturated Fat: 10gCholesterol: 53mgSodium: 1350mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 25g
This is extremely versatile. If you would rather not have a spicy base, season with basil and oregano for an Italian influence. I just love quick, easy, and flexible flavors. This one hit the spot!
So instead of a whole tomatoes I just used diced so I don't have to mash them. I also add cubed red potatoes or turnip if i feel like being a little healthier.so that it is quicker and easier for me I add everything to the crock pot except the chicken and coconut milk. I cook the chicken, shred it and then add it to the pot. I add the coconut milk fifteen minutes prior to eating ....yum. Yum. Yum.
I've made this over and over. I'm addicted! I use fajita chicken and extra adobo sauce. I brought it to work and while I was heating a bowl of it, different co-workers came in and grabbed a spoon and tasted it cold! Now I'm forwarding this page to all of them. Even cold they loved it! Thanks for sharing!
I just made this soup and my husband and I LOVE it! I can't imagine having any left to freeze after 24 hours! It's delicious and filling. I didn't have "chipotle chili in adobo sauce". I used one can of diced tomatoes & one can of Rotel diced tomatoes & green chili. I also added about 1 cup of black beans. Love the unique flavor that the coconut milk lends to it! My new favorite!
I am about to make this sounds so delicious I'm going to add some lime juice to the chicken while it cooks.
This is my new favorite recipe ever!!! Thank you so much! I added white beans, onion, and corn to it, and it’s incredibly delicious. Love it!
Is the coconut milk canned coconut milk and is it sweetened or unsweetened? Thanks!!
Such an easy soup to make and super easy! It has a really good taste. Try it. So good!
So good will make again. Served with tortillas. Added a little extra sauce from the peppers