HEALTHY MEAT & POULTRY RECIPES HEALTHY CHICKEN RECIPES HEALTHY

Chipotle Chicken & Vegetable Soup

5.0 (2) 2 REVIEWS

This healthy chicken and vegetable soup recipe is perfect for when you're
in the mood for comfort food. The small amount of chipotle peppers in
adobo sauce gives it a mild spice level. For a spicier soup, stir in up to 2
tablespoons chipotle peppers. Look for the small cans of smoked chipotle
peppers in adobo sauce near other Mexican ingredients in well-stocked
supermarkets. Once opened, refrigerate for up to 2 weeks or freeze for up
to 6 months.

By
EatingWell Test Kitchen
|
Updated on June 29, 2022

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 Active Time: Additional Time:
40 mins 20 mins

Total Time: Servings:

1 hr 8

Yield:
8 servings

Nutrition Profile:
Dairy-Free
Diabetes Appropriate
Egg Free
Gluten-Free
Healthy
Aging
Healthy Immunity
Heart Healthy
High Blood Pressure
Low
Sodium
Low-Calorie
Nut-Free
Soy-Free

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Ingredients

2 tablespoons extra-virgin olive oil

1 cup chopped onion

2 large cloves garlic, minced

2 teaspoons finely chopped chipotles in adobo or 1 teaspoon ground

chipotle

1 ½ teaspoons ground cumin

¼ teaspoon allspice
 8 cups low-sodium chicken broth

2 pounds bone-in chicken breasts, skin removed

3 cups corn kernels, fresh or frozen (thawed)

2 cups chopped zucchini (about 1 medium)

2 cups halved cherry tomatoes (about 1 pint)

1 ¼ teaspoons salt

½ teaspoon ground pepper

3 cups cooked brown rice

2-3 tablespoons lime juice

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Directions

Step 1
Heat oil in a large pot over medium heat. Add onion and garlic and cook,
stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin
and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover,
increase heat to high and bring to a simmer. Uncover and cook, turning the
chicken occasionally, until an instant-read thermometer inserted into the
thickest part without touching bone registers 165 degrees F, 20 to 22
minutes. Skim any foam from the surface as the chicken cooks. Transfer
the chicken to a clean cutting board. When cool enough to handle, remove
the meat from the bones and shred.

Step 2
Meanwhile, add corn, zucchini and tomatoes to the pot; return to a simmer.
Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded
chicken, salt, pepper and rice and cook until heated through, about 3
minutes more. Remove from heat and stir in lime juice to taste.

To make ahead
Cover and refrigerate, without the rice and lime juice, for up to 3 days. To
serve, stir in rice and reheat, then stir in lime juice.

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Nutrition Facts
(per serving)

322 9g
Calories Fat

38g 26g
Carbs Protein

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Reviews
(2)