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!
Was not happy when I went to the store to buy ingredients and couldn't find canned chipotle in Adobo that wasn't filled with HFCS.
Off to make my own adobo sauce & then I'm making this soup!
Thanks for sharing this recipe ... it's simmering on the stove as we speak! Just one tiny edit to the directions, though ... step 1 should be combine first 4 ingredients. 🙂 I really need to learn to read through the entire recipe AND use my brain. I would have figured it out had I just read on! Looking forward to a bowl of this for lunch!
What's the best way to mash the potatoes?
Hi Rachel...you are supposed to mash the Tomatoes, not Potatoes. I don't believe there are potatoes in this recipe.
But I think they are suggesting you use a potato masher to mash the tomatoes (utensil found wherever kitchen utensils are sold...walmart, target, etc.)
If you don't have one, I think using a food processor would work just as well. 🙂
Oh my, just got home from skiing and made this...yummy in my tummy!
I put a whole can of coconut cream (from Trader Joe's) because I don't like saving that stuff. So probably about 2 cups of coconut cream instead of 1 c of coconut milk.
What can I use instead of the coconut milk?
If you aren't a fan of coconut milk try using heavy cream. Or, for a lighter version, use Half and Half.
Did you use canned coconut milk or from the carton?
Thanks!
I am on Day 22 and husband is on Day 2 of the Whole 30. I made this for dinner tonight and it was so delicious! Thank you.
I made this last night, it was delicious! I doubled it because I have a hungry husband and a giant teenager. I added an extra chipotle chili and a diced zucchini.
This was easy and delicious and I will make it again, maybe with some avocado on top.
Did this recipe yesterday. Instead of coconut milk I put 3/4 cream cheese package . It was awesome!
This soup is FABULOUS and full of intense flavor. Next time I make it I am going to swap out the chicken for shrimp. Thank you for sharing.
Good but it was too HOT! I will have to modify it next time.
This was really tasty! I added a can of corn and a can of black beans to make it more hearty. I substituted chicken base (Better than Bouillon) and water for the broth (it's all I keep on hand). I also sprinkled the final soup with cheese and served with tortilla chips crinkled over the top for my son and husband. They loved it! I'm watching my points plus so I omitted the chips and cheese for my serving. I got a total of 6 servings out of the whole pot. I'm not sure why I had more than what you listed. It could have been that I used a little more water. I am happy to report that a serving of soup (without cheese and chips) comes to just 6 points. I can't wait to try it with Italian seasoning!! Thanks for the great recipe!
I made this & it was great! Easy and delicious! I loved it and so did my boyfriend. Thanks for the great recipe.