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Thoughtless Thursday: Chipotle Chicken Soup

August 27, 2009

I have had a hankering to do something with chopotle chilis in adobo sauce.  Don’t ask me why.  I’ve never used them before.  But there is this soup that a local restaurant had a couple of summers ago, Baja Chicken Enchilada, that was fabulous and awesome and they dropped it before I could duplicate it.  This is not that soup (as there is nothing enchilada like about what I put in here), but that was sort of the inspiration in spirit of this concoction.  We’re huge fans of taco soup, chili, and tortilla soup, so it seemed like a good time to add some other Mexican themed soup to the mix and a new entry for Souper Sundays at Kahakai Kitchen.  I started with the vegetables I use as a base for both taco and tortilla soup, then started adding things.  Since I love sweet potatoes so much with chili powder, I thought they might be a good addition to this–some sweet to help balance out the spicy.


  • 2 large, boneless, skinless chicken breasts, diced
  • 1 can corn, drained
  • 1 can black beans, drained
  • 1 can fire roasted tomatoes, w/ liquid
  • 1 can rotel tomatoes, w/ liquid
  • 1/2 jar roasted red peppers, diced (no liquid)
  • 1 large sweet potato, peeled, and diced
  • 1 onion, finely diced
  • 3 chipotle peppers in adobo sauce, finely minced (I have no idea what smoking does to the seeds, but I removed most of them) [Cook’s note: If you prefer less spicy, use fewer peppers…this version is REALLY spicy]
  • 4 cups chicken stock
  • salt to taste

Directions:  Throw it all in the crock pot and let her cook on high for 4 hours or on low for 8.  Easy peasy.  Like taco or tortilla soup or chili, you can certainly serve this with sour cream and cheddar or pepper jack cheese.  As described here, sour cream was definitely necessary to cool down the heat of this soup.

This came out at 5 servings at 365 calories and 6 grams of fat (without the sour cream and cheese).

Printable version.

Chipotle Chicken Soup on Foodista

12 Comments leave one →
  1. tastyeatsathome permalink
    August 27, 2009 12:13 pm

    I love chipotles in adobo sauce. I use them pretty often – but even more often, I use powdered chipotle chili powder. So easy! This looks delicious. I love sweet potatoes, and the combination of flavors sounds wonderful. Would be great on a cool day!

  2. August 27, 2009 3:35 pm

    I can just taste that, so delicious!

  3. August 27, 2009 7:50 pm

    oh yes I do like spicy food and YES I will be trying this one!

  4. August 27, 2009 10:23 pm

    Tasty ! Thank you for sharing. Cheers !

  5. August 28, 2009 1:09 pm

    oh yum! I bet this soup could scare away a cold with all of those delicious spices going on in there.

  6. August 29, 2009 11:37 am

    I will definitely be trying this recipe!

  7. August 30, 2009 6:00 pm

    It looks spicy and delicious! Thanks for sending it along to Souper Sundays!

  8. September 1, 2009 4:19 am

    Think I’ll have to try this one very soon. Cheers for sharing.

  9. October 29, 2009 8:30 am

    Yum! This looks great. I love chipotle in anything.

    • Kait Nolan permalink
      October 29, 2009 8:41 am

      I think my hubby is ready for me to get over my chipotle obsession…


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