Sunday, October 7, 2012

Chipotle Chicken Soup

Of the many ways you can make chicken soup, this is one of my favorites.  I love the kick of chipotle in this soup and its spicy notes make this more filling than you can imagine.  I load up on veggies and eliminate the noodles.  Have it alone or with a whole wheat roll…fantastic meal!  I am one of the crazy people that love soups and stews all year round (including the height of summer).  Now that the weather is cooling down a bit I thought it would be the perfect time to share!

  • 4 Cups Chicken Stock
  • 1 – 2 Tablespoons of Chipotle puree (usually in the Mexican section)
  • 1 Jalapeño Pepper, sliced
  • 1 Head of Broccoli, cut into florets (or a small bag of florets)
  • 1 Cup of Carrot slices (pre-cut or 2 medium  carrots)
  • 1 Pound of Shredded Chicken
  • 1 teaspoon Salt, or to taste

First, add chicken stock and chipotle to a soup pot.  Bring to a simmer.

Second, add the jalapeño, broccoli, and carrots and simmer until desired doneness (I like the veggies to have a little bit of a bite).  Season with sea salt to taste.

Finally, add the chicken until heated through.  Ladle into bowls and serve!  Enjoy!

As you can see this is amazingly easy, especially if you use the shortcuts of buying veggies already cut.  Use some leftover rotisserie chicken or poach some chicken, whatever you want to use will work perfectly.  Delicious and healthy!

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