Chipotle Chicken Soup

August 9, 2010 by  
Filed under Uncategorized

Chipotle Chicken Soup

Yield: 4 servings (serving size: 1 1/4 cups soup, 1 tablespoon cilantro, 1/8th avocado, and 1 lime wedge)


  • 1  tablespoon olive oil
  • 1 1/2  teaspoons  bottled minced garlic
  • 3/4  pound  chicken breast tenders, cut into bite-sized pieces
  • 1  teaspoon  chipotle chile powder
  • 1  teaspoon  ground cumin
  • 1  cup  water
  • 1/4  teaspoon  salt
  • 1  (14-ounce) can fat-free, less-sodium chicken broth
  • 1  (14.5-ounce) can stewed tomatoes, undrained
  • 1/4  cup  chopped fresh cilantro
  • 1  lime, cut into 4 wedges
  • Avocado


Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with cilantro, avocado and serve with lime wedges.

to make this more quick, zone friendly I add frozen vegetables…

If you are Canadian and can’t handle the spice, watch out for the spice element. I enjoy using Rotelle canned tomatoes with peppers and then reduce the chipotle spice down to half (I am from the south)


One Response to “Chipotle Chicken Soup”
  1. Kris says:

    LOL! A Canadian Scaling option. That should be standard for every recipe/WOD. 🙂

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