Mexican Chicken, Corn & Chipotle Soup Recipe

Name: Mexican Chicken, Corn & Chipotle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cumin; 1 lb chicken breast, cubed (boned and skinned); 4 tablespoons olive oil; 1 quart chicken broth; 1 (15 1/2 ounce) candrained sweet corn; 1 (15 1/2 ounce) can chopped tomatoes, drained; 3 tablespoons chopped fresh cilantro; 3 -5 dried chipotle peppers, I use 1/2 tsp to 1 tsp powdered (depending on taste); 1 cup yellow onion, coarsely chopped; 1 lime; salt; shrimp (optional); 2 shots tequila (optional); 1 avocado; ¼ cup shredded cheddar cheese; lime tortilla chips

Servings: persons

3 tablespoons cumin
1 lb chicken breast, cubed (boned and skinned)
4 tablespoons olive oil
1 quart chicken broth
1 (15 1/2 ounce) candrained sweet corn
1 (15 1/2 ounce) can chopped tomatoes, drained
3 tablespoons chopped fresh cilantro
3 -5 dried chipotle peppers, I use 1/2 tsp to 1 tsp powdered (depending on taste)
1 cup yellow onion, coarsely chopped
1 lime
salt
shrimp (optional)
2 shots tequila (optional)
1 avocado
¼ cup shredded cheddar cheese
lime tortilla chips

1
In bowl toss cubed chicken in with cumin.
2
Heat olive oil over medium heat in large pot.
3
Add chicken and onions and cook until chicken is done.
4
Add remaining ingredients and bring to a boil, lower heat to simmer and cover for 15 minutes to 2 hours (The longer the better).
5
Add shrimp for last 5 minutes.
6
Remove peppers (that should be floating on top).
7
Serve with diced avocados, shredded cheddar cheese, and lime tortilla chips.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons cumin, 1 lb chicken breast, cubed (boned and skinned), 4 tablespoons olive oil, 1 quart chicken broth, and more.

Yes, Mexican Chicken, Corn & Chipotle Soup 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.

Mexican Chicken, Corn & Chipotle Soup

How did you like this recipe?

Frequently Asked Questions