This soup came together after having the typical conversation about not being able to decide what to make for dinner. The indesisive dinner problem...it's a real struggle at times, but we work through it. I like this soup because it's like your regular joe-shmo chicken soup kicked up a few notches, and you can add treats to it at the end like scallions, lime and jalapeno! Also, after the hot sauce incident we had that same day (which we'll be sharing soon) it was nicely spiced soup for dinner!
spicy chicken soup
1 large onion, chopped
1 can of chipotle peppers in adobo sauce
2 bell peppers, chopped
4 garlic cloves, minced
2 cups of shredded chicken (we used a rotisserie!)
3 (10oz) cans of diced tomatoes with green chilies
1 quart low sodium chicken broth
1 teaspoon each of cumin, salt and pepper
1 can of sweet corn
Sliced scallions, jalapenos, lime and sour cream for serving
Heat a medium saucepot to medium high heat and add a glug of olive oil. Add onions and let cook till translucent, about 5 minutes. Take one chipotle pepper from can with adobo sauce and mince it up. You can use more if you are feeling sassy, but in combinaton with the green chilies I thought one did the trick. You can freeze the rest of the peppers with adobo and it will keep for a few months in the freezer!
Now add the minced chipotle, garlic and bell pepper to the pan and let cook till the pepper is soft, about 5 minutes. Next add chicken, cumin, salt and pepper, stir to combine. Stir in broth and canned tomatoes. Bring to a boil and then turn down and let simmer 30 minutes. Ladle into bowls and enjoy!
slighly adapted from here