Chipotle Chili Pepper Soup


Another recipe from my Aunt Elaine. This looks fantastic!

Start to finish: 35 minutes. Makes 3 servings (4 cups)


1 large onion, finely chopped

4 cloves garlic, minced

1 Tbsp olive oil or cooking oil

12 ounces skinless, boneless chicken breasts, cut into bite-size pieces

1  14.5 ounce can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cups chopped tomatoes or one 14.5 ounce can of low-sodium diced tomatoes

1/4 cup snipped fresh cilantro


In a Dutch oven, cook the onion and garlic in hot oil over medium-high heat about 4 minutes, or until tender. Add the chicken; cook for 2 minutes. Stir in the chicken broth, chipotle peppers, sugar and salt.

Bring to boiling; reduce heat. Simmer uncovered for 15 minutes. Remove from heat, stir in tomatoes and snipped cilantro.

Finishing touches

Keep the soup garnishes simple. A sprinkling of snipped fresh herbs or sliced green onions adds nice color to any soup, while croutons offer a little crunch. A slice of lemon or lime, a little grated cheese, a few chopped nuts, sieved cooked egg white or yolk, or shredded radishes add complementary color to many soups.




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