I know I'm crazy for eating/making soup while summer's starting up but I just really like this one. It's a nice spicy soup. Full of veggies, chicken and chipotle peppers. I can eat bowls and bowls of this stuff.
Chipotle Chicken Soup
2 quarts chicken stock
1 lb boneless, skinless chicken breast
1 teaspoon olive oil
1 large yellow onion, diced
3 carrots, peeled, halved lengthwise, thinly sliced
1/2 tin chipotle peppers in adobo ~about 4 peppers, chopped + sauce
1 zucchini, halved, sliced
1 tin chickpeas, drained, rinsed
kernels of 2 ears of corn
s + p
juice of 1 lime
sliced avocado, for garnish
chopped fresh cilantro leaves, for garnish
In a large pot, bring chicken stock and chicken to a boil, reduce to a simmer. Cook until chicken is fully cooked, about 25 minutes. Remove chicken, shred when cool. Set chicken aside.
In a large pot, over medium low heat, sweat onion until very soft. Add stock, carrots and chipotle peppers. Bring to a boil, reduce to a simmer. Cook until carrots are tender, about 10 minutes. Stir in zucchini, chickpeas and corn; simmer 2 minutes more. Season with salt, pepper and lime juice. Serve with sliced avocado and fresh cilantro leaves.