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
- 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.