Cheesy Chicken Chipotle Soup
By á-6055
I made this for dinner last night....it 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 1 1/2 & 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.
Ingredients
- 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
- 1/2 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)
Details
Preparation
Step 1
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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