Chipotle Chicken Soup

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Chicken soup with tomatoes, garbanzo beans, chipolte paste, cilantro, avocado and brown rice.
Recipe By: Alexandra Weeks
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 1 tsp olive oil
    • 1/2 c chopped yellow onion
    • 2 cloves garlic, minced
    • 1 fresh tomato, chopped (or 1 c. canned)
    • 6 c chicken broth
    • 1 whole skinless, boneless chicken breast, cooked and shredded
    • black pepper
    • 1 tbsp chipotle paste (or use equal amounts of pureed chipotle in adobo sauce)
    • 1 c canned garbanzo beans, drained and rinsed
    • 4 sprigs cilantro
    • 1 avocado cubed (optional)
    • 1 c cooked brown rice (optional)
    • crushed tortilla chips (optional)
    • lemon slices (garnish)


In a heavy skillet, heat olive oil and sauté onion and garlic until onion is translucent. Add tomato and cook over low heat for about 5 minutes. In a separate large saucepan, bring broth to a boil. Add chicken, sautéed vegetables, pepper, paste, beans, and cilantro. Reduce heat and simmer 10 minutes, adding extra broth if necessary. If desired stir in avocado, rice, or tortilla chips and serve in warmed bowls. Garnish with lemon slices.

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