Chicken Chipotle Soup
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Gluten-Free Chicken Chipotle Soup

Spicy yet soothing, Chicken Chipotle Soup is a favorite in my household on a Winter day.  Leftovers store well for lunch for several days.
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Soup
Cuisine: Mexican
Keyword: Chicken Soup, Chipotle Soup, Gluten-Free Soup
Servings: 8
Calories: 371kcal
Author: Cheryl Texeira


  • 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.