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.
- 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
- 1/2 cup chopped fresh cilantro
- 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 1/4 cups soup in each of four bowls.
Amount Per Serving: Calories: 252 Saturated Fat: 10g Cholesterol: 53mg Sodium: 1350mg Carbohydrates: 13g Fiber: 4g Sugar: 7g Protein: 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!