Chipotle Chicken and Veggie Soup Recipe equal_Mark

Name: Chipotle Chicken and Veggie Soup Recipe equal_Mark
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 6 lb. roasting chicken; 1 32 oz can chicken stock; 1 cup coarsley chopped celery (Save all veggie trimmings for stock); 1 cup diced red bell pepper; 1 cup sliced carrots; 2 medium onions coarsely chopped; 1 cup corn kernels; 1 16 oz can diced tomato; 1 cup chipotles in adobo sauce; 1/2 tsp thyme; cracked black pepper to taste; salt to taste (I use heavy chinese soy sauce to add body); Cilantro & Sour Cream for Garnish

Servings: persons

1 6 lb. roasting chicken
1 32 oz can chicken stock
1 cup coarsley chopped celery (Save all veggie trimmings for stock)
1 cup diced red bell pepper
1 cup sliced carrots
2 medium onions coarsely chopped
1 cup corn kernels
1 16 oz can diced tomato
1 cup chipotles in adobo sauce
1/2 tsp thyme
cracked black pepper to taste
salt to taste (I use heavy chinese soy sauce to add body)
Cilantro & Sour Cream for Garnish

1
Roast chicken in oven till done, cool overnight.
2
Debone chicken and save all the bones & scraps.
3
Cut meat into bite size bits removing fat & gristle.
4
Refrigerate.
5
In a large stock pot add bones and carcass as well as veggie peelings, carrot butts and onion skins etc and cover with cold water.
6
Bring to a boil, then simmer for 2 to 3 hours, skimming and stirring occasionally.
7
Strain through a colander and add stock back to pot.
8
Add celery, bell pepper, corn, onions and carrots as well as the canned stock and bring to a simmer.
9
Cook until veggies begin to turn tender.
10
Add chicken and canned tomato.
11
While soup is coming back to a simmer, take about a cup of it and put in a food processor with the chipotles & adobo.
12
Whirr it up for about 30 seconds or untill the peppers are well pureed.
13
Add salt, pepper and thyme to the soup, then start adding the chipotle puree about a quarter cup at a time, stirring and tasting for the desired pungency.
14
Using all of it makes for a chileheads delite, but may be too much for some gringos to handle!
15
You could use all canned stock and one of those rotisserie chickens from the store, but my life is dull and I got nothin better to do.. :-)

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 6 lb. roasting chicken, 1 32 oz can chicken stock, 1 cup coarsley chopped celery (Save all veggie trimmings for stock), 1 cup diced red bell pepper, and more.

Yes, Chipotle Chicken and Veggie Soup Recipe equal_Mark falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!