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Mexican Chipotle Chicken Soup

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“Thought I would post this recipe. It's a combination of a couple recipes I know plus some additions I thought would "improve" it. This soup is great for a chilly night's dinner. It has just enough chipotle to provide some zing. Of course, feel free to increase or decrease according to your taste This makes enough for 2 hungry people or 4 for a first course.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
  2. Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
  3. Add the diced avocado and bring back to a boil. Remove from the heat.
  4. To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.

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