Chipotle Chicken Soup

It's officially 'cold' season, and by that I mean people are constantly getting sick and it is freezing out there! I whipped up this warm, delicious soup that I think is perfect for this time of year. It has a bit of chipotle pepper spice that is perfect for sinus relief, and the chicken broth of the soup, can calm an upset stomach! It's a dish the whole family can enjoy while they avoid the cold temperatures!

Some chopped avocado and cilantro were a great addition to the soup at the end.

The broth base of this soup has a medium spice that gives South American food vibes.

I love soups, and once it starts to get a little cold outside, I bring back my delicious and warm soups that are filled with hearty and savory ingredients. This chipotle soup is not heavy at all and it has very good components to it that will keep your immune system boosted!

It has yummy celery, shredded juicy chicken, chipotle flavors, and other tasty ingredients! I didn't mind having leftovers because it was just as delicious the next day!

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Prep Time: 20 minutes Serves: 4 People

Cook Time: 45 minutes

Total Time: 65 minutes

INGREDIENTS

• 2 Tbsp. Olive Oil

• 1 Yellow Onion, diced

• 2 Stalks of Celery, chopped

• 1 Green Pepper, diced

• 1 Red Pepper, diced

• 1 Chipotle Pepper in Adobo Sauce, chopped

• 3-4 Cloves Garlic, minced

• 2 Chicken Breasts, whole

• 6 cups Chicken Broth

• 2 Tbsp. Tomato Paste

• 1/2 Tbsp. Cumin

• 1 Lime, juiced

• 1/4 cup Fresh Parsley, chopped

• 1 Avocado, chopped

• Handful of Chopped Cilantro

INSTRUCTIONS

1. In a large pot, heat the olive oil on medium heat.

2. Add the onion, celery, green pepper, and red pepper. Saute the vegetables for 5-7 minutes, until tender.

3. Add the minced garlic and chipotle pepper (you can add more peppers if you love spicy. But I can tolerate almost any spice, and just one was enough to kick in the heat!). Stir and cook for another 2-3 minutes.

4. Add in the chicken, chicken broth, tomato paste, and cumin. Stir so that all the ingredients are combined.

5. Bring to a boil. Reduce heat to low, and allow to simmer for 40 minutes, covered.

6. Remove the chicken, and shred it with two forks. Put the shredded chicken back into the pot. Add in the lime and parsley.

7. Cook for another 5 minutes .

8. Serve in bowls and top them with Avocado and Cilantro.

9. Enjoy!