Monday, 7 May 2012

Fire-Roasted Chipotle Chile Chicken Soup

This recipe is a mouthful! A very tasty mouthful I might add.

Today was one of those lazy days... you know the kind where you want to hunker down with a warm cup of tea and watch movies? I didn't feel like slaving away in the kitchen all afternoon, so I decided to make something simple, fast, and delicious :) This recipe fit the bill perfectly!

Hot, flavorful, comforting, and satisfying! Perfect for a cold, windy day like today.

Fire-Roasted Chipotle Chile Chicken Soup

(Serves 4- 1 1/4 cup servings with 1/4 cup tortilla chips. Slightly adapted from

  • 1/2 tablespoon canola oil
  • 1 1/2 teaspoons minced garlic
  • 1/2 lb chicken breast, diced into bite size pieces
  • 1 teaspoon chipotle chile powder (or more if you like it extra spicy)
  • 1 teaspoon cumin
  • 1 cup water
  • 1/4 teaspoon salt
  • 1 14-oz can reduced sodium, fat free chicken stock
  • 1 14-oz can fire roasted tomatoes, with broth (or just diced tomatoes if you can't find fire roasted)
  • 1 cup baked tortilla chips, crushed (about 14 chips)
  • 1/4 cup chopped, fresh, cilantro 
  • 1 lime, cut into wedges for garnish
  • Heat oil in a large saucepan over medium-high heat
  • Add minced garlic and chicken; saute 2 minutes
  • Add chipotle chile powder and cumin; stir well
  • Add water, salt, chicken stock, and tomatoes; bring to a boil
  • Cover, reduce heat, and simmer 5 minutes
  • Top with tortilla chips, lime wedges, and cilantro (you may also want to add shredded cheese!)

(1 serving of 1 and 1/4 cups)
  • 147 Calories
  • 13g Carbohydrates
    • 4g Sugar
    • 3g Fiber
  • 3g Fat
  • 16g Protein

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