Chipotle Pepper and Chicken Soup

This recipe was requested of me, but to be honest I have not mastered it yet so please procede at your own risk.  Last night I made this and I wasn’t able to make a dent in it because it was too spicy for my Northern European taste buds. It was very tasty but the heat gets to you and makes it difficult to eat.  To be honest I did use more chipotle peppers than specified and a few spoonfuls of the adobo sauce, because I notice the recipes in this book tend to be bland.  Next time I will make the recipe by the book.

Photo courtesy of Octana


1 cup chopped onion (large)

4 cloves garlic, minced

1 tbsp live oil or cooking oil

12oz skinless, boneless chicken breast halves, cut into bite-size pieces

1 14oz can chicken broth

2 tsp chopped canned chipotle peppers in adobo sauce

1/2 tsp sugar

1/4 tsp salt

2 cps chopped tomatoes (2 large) or one 14.5 oz can low-sodium dices tomatoes, undrained

1/4 cup snipped fresh cilantro


1. In a dutch oven cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender.

2. Add chicken: cook and stir for 2 minutes more.  Stir in broth, chipotle peppers, sugar, & salt.

3. Bring to boiling; reduce heat to a simmer, leaved uncovered for 15 minutes.

4. Remove from heat; stir in tomatoes and cilantro.

I serve this with a side of cut up cucumber, to temper the heat (or at least to attempt to reduce the heat).




One thought on “Chipotle Pepper and Chicken Soup

  1. Pingback: Warm Bellies On Cold Days | the novel housewife

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