Fall is the perfect time to make this tummy warming Chicken Chipotle Soup! However, as I update this recipe today, I look out my window to a good 4-5 inches of snow. It has been a crazy winter this 2019. We are getting a lot of precipitation and my craving for soup has been at a high. So, I made this soup last night and wow is it delicious, hearty and so spicy. Spicy is not just about hot though, it’s the complexity of a well seasoned dish that I really love but with a kick.
Chicken Chipotle Soup has a spicy complexity with a kick!
My version of Chicken Chipotle soup has a mix of veggies rather than just corn for added nutrition. For speed, I use frozen vegetables and canned beans, but you can chop your own and precook dried beans if you so desire. There is a lot of cook time that can be left unattended so you can do other things while it cooks. You can also cook this soup in a crock pot and let it cook all day if so desired.
More Soup Recipes
If you cook it in a crock pot you can simply add all the ingredients and omit the oil. Cook on low for 6 hours. Of course who is at work only six hours. Not us! Just cook it on low for the day, it will be fine. If you have a crock pot with a timer you can have it turn to warm after about 6 hours.
Note: I do not use canned chipotle chilies because I have not found any that are gluten-free. I use Chipotle Chili Powder instead.
Gluten-Free Chipotle Chicken Soup
Gluten-Free Chicken Chipotle Soup
- 2 Boneless, Skinless Chicken Breasts
- 1 Med Yellow Onion
- 1 box Organic Low Sodium Chicken Broth
- 1 14 1/2 oz can Black Beans
- 1 14 1/2 oz can Pinto or white beans
- 1 bag Frozen Mixed Vegetables Country Blend with carrots, corn ,green beans
- 3/4 tbsp Chili powder
- 1/2 tsp Chipotle chili powder
- 1 tsp Garlic powder
- 1 tbsp Cumin heaping
- 1 Lime
- 1-2 tbsp olive oil
- Place chicken breasts in soup pot and cover with water. Bring to a boil, cover and simmer for about 1 hour. Remove from the pot to cool on a cutting board. Save off the water for later.
- Finely chop the onion. Over medium-high heat add 1 tbsp of oil to the soup pot and heat until hot but not smoking. Add the onion and saute until translucent, about 5 minutes.
- While the onion cooks, combine all the spices in a small bowl or measuring cup and juice 1/2 half the lime and slice the other half for garnish.
- With a fork and butter knife, shred the chicken (don't chop it).
- Add the mixed vegetables into the pot and stir frequently until warmed through.
- Add the tomatoes, beans, shredded chicken and spice blend. Mix until all the ingredients are coated with the spice. Add more oil if necessary for the spices to bloom.
- Add the water back in and the chicken broth. Stir to release the spices. Add the lime juice. Bring to a boil, then cover and simmer for a minimum of 20 minutes to up to 1 hour.