Recipe by LisaSharksFan
"Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup."
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olive oil, or more if needed
garlic, minced, or to taste
2 (14.5 ounce) cans
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
fresh cilantro (leaves only), chopped
This one's a winner! Very fresh and bright flavor. The chipotles are a perfect addition! My chicken breasts were rather large, so I used 3 instead of 4. Instead of 2 cans of chicken broth (29oz) I just used 1 carton (32oz) which worked out great because this soup is pretty hearty. I ended up using 3 chipotle peppers, minced with 2 tbsp adobo sauce (about half the can). This made the soup about a medium spicyness. Trying to use only the leaves of the cilantro is kind of a hassle, but I ended up using the leaves as best I could, with some stems too. One bunch seems like a lot, but the bunch I had was small-medium size, so it worked out well. I recommended starting out with half a bunch if yours is large, then adding more in if necessary. Also, it's not really necessary to dirty a bowl just to mix the cilantro and tomato. Just throw it into the pot at the same time. The only addition I needed to make was a bit of salt to really bring out the flavors. Such a simple recipe, but SO good! I can't wait to have this for lunch tomorrow! EDIT TO ADD: This makes 4 HUGE servings! You could easily get 6 smaller servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle Pepper and Chicken Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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