Chipotle Chicken Soup
This 20-minute, 6-ingredient chipotle chicken soup is perfect for those nights when you need a quick, comforting, satisfying meal that is made from scratch with pantry staples, and packed with flavor!
Servings 4 servings
Calories 312kcal
Ingredients
- 15 oz can of navy beans, drained and rinsed
- 28 oz can whole tomatoes
- 4 cups low sodium chicken broth
- 1 chipotle chile, canned in adobo sauce finely chopped
- 2 teaspoons cumin
- 2 cups chopped, cooked chicken breast (2 chicken breasts)
- 1/2 teaspoon salt
- for topping: sour cream, cilantro, Monterey Jack cheese, tortilla chips, avocado, etc
Instructions
- Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
- Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
- Serve with desired toppings (sour cream, cilantro, cheese, avocado, tortilla chips etc.)
Video
Notes
Note: Nutrition information does not include toppings
Storage Instructions
Before storing, allow the chicken chipotle soup to cool to room temperature. Then transfer the cooled soup to an airtight container and store in the refrigerator for 3-4 days.
If you want to store the soup for a longer period, it freezes well. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top as the soup will expand when frozen. Label the containers with the date, and the soup can be stored for up to 2-3 months.
Nutrition
Calories: 312kcal | Carbohydrates: 40g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 734mg | Potassium: 1285mg | Fiber: 14g | Sugar: 6g | Vitamin A: 268IU | Vitamin C: 20mg | Calcium: 158mg | Iron: 6mg