Chipotle Chicken Tortilla Soup

Name: Chipotle Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 small onion, diced; 1 bell pepper diced; 2 tbsp minced garlic; 2 chipotle peppers in adobe sauce, minced; 6 cups chicken bone broth; 14.5 oz diced tomatoes with green chiles; 14.5 oz can black beans, rinsed and drained; 0.5 cup corn; 1 lb chicken thighs, boneless and skinless; 2 limes juiced, plus wedges for garnish; Salt and freshly ground black pepper; 1 cup roughly chopped fresh cilantro leaves; 8 in flour tortilla, grilled, cut into thin strips; 0.5 lowfat Mexican cheese

This hearty and flavorful Chipotle Chicken Soup is perfect for a cozy meal. Packed with protein, veggies, and a smoky kick from chipotle peppers, it's a comforting dish that warms the soul. The addition of lime juice and cilantro gives it a fresh and zesty finish. Whether you're using leftover chicken or cooking it fresh in the broth, this soup is sure to satisfy.

chipotle peppers in adobe sauce, minced

diced tomatoes with green chiles

can black beans, rinsed and drained

chicken thighs, boneless and skinless

limes juiced, plus wedges for garnish

Salt and freshly ground black pepper

roughly chopped fresh cilantro leaves

flour tortilla, grilled, cut into thin strips

lowfat Mexican cheese

Calories

186.7kcal (9.33%)

Protein

14.2g (28.34%)

Step 1

Heat a large pot over medium heat and add the diced onion, bell pepper, and minced garlic. Sauté until softened and fragrant.

Step 2

Add the minced chipotle peppers in adobe sauce and stir well to combine.

Step 3

Pour in the chicken bone broth, diced tomatoes with green chiles and black beans. Stir to mix.

Step 4

Add the chicken thighs to the pot. If using uncooked chicken, cook in the broth until fully cooked. Once cooked remove from broth, shred it, and add it back in the move onto next step. If using leftover chicken, shred it and add to the soup, bring to a boil and move onto next step.

Step 5

Add corn. Season with salt and freshly ground black pepper to taste. I sometimes add slap ya momma or red pepper flakes for more spice. Let simmer for a couple of minutes for flavors to come together.

Step 6

Stir in the lime juice and chopped cilantro leaves just before serving.

Step 1

Take a flour tortilla and put it directly on the grill over the burner on medium low heat. Watch it carefully. You want it to be crispy. I flip a couple of time to make sure it's cooked evenly.

Step 2

Once tortilla is crispy. Cut into strips with a knife or break apart with hands.

Step 1

I like to serve the soup with lime wedges, cilantro, cheese, and the tortilla strips on the side so people can assemble their own bowl.