Chipotle Pepper and Chicken Soup
Description
Chipotle peppers in adobo sauce brings the heat in this chicken soup recipe featuring plenty of garlic.
Ingredients
•
1 tablespoon olive oil, or more if needed
•
1 onion, minced
•
1 head garlic, minced, or to taste
•
2 (14 1/2 ounce) cans chicken broth
•
4 skinless, boneless chicken breast halves, cut into cubes
•
1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste
•
2 tomatoes, diced
•
1 bunch fresh cilantro (leaves only), chopped
Directions
1
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2
Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
3
Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
4
Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.