Cheesy Chicken Chipotle Soup

I made this for dinner last was delicious! I did cut the recipe in half for us. We had generous portions last night & each had a bowl for lunch today & I still have more left! I think the next time that I make it I will add even more of the chipotle peppers (I only added 1½ & quite a bit of the adobe sauce) it did have a nice smokey flavor to it, but hubby & I like a little more spice. Here is the full version recipe that says it makes 10-12 generous servings. You may cut in half like I did to make less.

Cheesy Chicken Chipotle Soup

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  • Prep Time


  • Total Time


  • Servings



  • 4

    quarts chicken broth (canned or homemade)

  • 2

    pounds boneless, skinless chicken breast tenders

  • 2

    cups diced celery

  • 2

    cups diced carrots

  • 4

    cups diced white onion

  • ½

    cup minced garlic

  • 1 or 2

    peppers from a 7-ounce can of chipotles in adobo (found in the Mexican food aisle)

  • cornstarch

  • 6

    cups shredded cheese (Mexican blend or your favorite cheese)

  • 1

    cup heavy cream or half and half

  • Salt & pepper to taste.

  • Fresh cilantro for garnish

  • Tortilla chips for ganish ( I cut corn tortillas into strips & then fry in a bit of oil ~ or you can just used bagged chips)


Bring chicken broth to a slow simmer. Poach chicken until done, about 7 minutes. Remove and cool. While chicken is cooling, chop the celery, carrots, onion and garlic. Saute in a little vegetable oil until just tender. Add vegetables and garlic to stock. Cube cooked chicken into 1/4 inch cubes. Add to broth. In a blender, puree chipotles with a small amount of the adobo sauce. Add to stock. Combine equal part of cornstarch and water (start with 2 tablespoons of each) to form a slurry. Add to soup. Cook until slightly thickened. Turn soup to low and stir in cheese. Add cream and salt & pepper. Garnish with fresh chopped cilantro (this really adds a lot of flavor~so we add plenty) and tortilla chips.


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