SPICY CHICKEN CHIPOTLE SOUP
Make and share this Spicy Chicken Chipotle Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with fajita seasoning.
- In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
- Remove and set aside.
- In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
- Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
- Return chicken to pot and add chicken stock, followed by tomatoes.
- Bring to boil and simmer for 10-15 minutes.
- Add the cilantro and simmer for 8-10 minutes.
- Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.
Nutrition Facts : Calories 472.7, Fat 16.2, SaturatedFat 3, Cholesterol 138.9, Sodium 500.6, Carbohydrate 19.2, Fiber 2.7, Sugar 9.2, Protein 60.3
CHIPOTLE-CHICKEN SOUP WITH AVOCADO
This is a delicious spicy, "South of the Border" style Chicken Soup.This soup is served by "layering" the chicken, fresh avocado, green scallions, and cilantro in the soup bowls, and ladling in the broth.Lime makes the perfect garnish, for squeezing in your bowl. (Times stated do not include the time for cooked chicken to cool.)
Provided by Berts Kitchen Witch
Categories Stocks
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken, Spanish onions, garlic,and the chipotle in a large soup pot.
- Sprinkle in the salt,and the garlic and onion powders.
- Put in enough water to cover over all.(about 2 quarts).
- Bring to a boil, reduce heat to simmer.
- Cook at a "fast simmer",( but not a "rolling" boil) for about 1 hour, or until chicken is thoroughly done.
- Remove the chicken to cool.Keep the broth over low heat in the meantime.
- Taste the broth and adjust the seasonings as desired (more salt, etc.).
- Peel, pit and chop the avocados into small chunks.
- Pour the lime juice over the avocado chunks and toss.
- When chicken is cooled enough to handle, remove ALL bones, fat and gristle.
- Tear all the chicken meat into bite size bits.
- Arrange equal amounts of the chicken meat in 4 soup bowls.
- Do the same over the chicken meat with the green onion, cilantro, and avocado.
- Ladle the hot broth into each bowl,and serve with lime wedges.
Nutrition Facts : Calories 746.5, Fat 44.7, SaturatedFat 10.3, Cholesterol 185.6, Sodium 1071.2, Carbohydrate 23.8, Fiber 10.3, Sugar 5.2, Protein 64.7
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