Chicken Chipotle Soup

This soup is good for those cold nights! The chipotle and serrano pepper provide a warm, smoky flavor. Give it a try and let me know what you think. I like my food fairly spicy, but you can adjust the ingredients to suit your personal taste.




  • Trader Joes Olive Oil Spray
  • 1 cup Trader Joes diced onion
  • 3-4 Trader Joes peeled garlic cloves, minced
  • 1 Serrano pepper, diced
  • 3 La Costena Chipotle peppers in adobo sauce, chopped
  • 3 Tbsp of the Chipotle pepper adobo sauce
  • 2 14.5 oz cans Hunts fire roasted tomatoes
  • 32 oz low sodium chicken broth
  • 1 cup water
  • 3 tbsp Pedros medium salsa (optional)
  • 2 to 3 cups cooked shredded chicken breast
  • 2 14 oz cans black beans
  • 3/4 cup fresh chopped cilantro
  • Juice of 1 lime
  • Trader Joes reduced fat mexican cheese (optional)

Spray bottom of a stock pot generously with olive oil spray. Add onion, garlic, pepper, and adobe sauce and cook over medium heat for 3 minutes. Stir in tomatoes, broth, water, salsa (optional), and chicken. Continue cooking over medium heat for 10 minutes. Fold beans into the mixture. Stir in cilantro and lime juice. Reduce heat and simmer. Can be served with a sprinkle of reduced fat Mexican cheese for added flavor. 


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