Fall for me is all about sweater weather, bonfires, cool mornings, cozy evenings and soup. Soup season is actually a thing in our house. I look forward to dusting off my dutch oven, crockpot and large soup pot to whip up some soup. When the windows are open and there’s a chill running through the house that is the ideal time to make up a big batch of warm soup and snuggle up. After a long day or hard week at work, there is something so comforting about settling in with a mug of piping hot soup.
I go crazy for soup because it’s perfect in every way. It reheats beautifully, makes a huge batch, freezes easily, can be a standalone meal, can be served with something else like a yummy salad or sandwich and satisfies both of us. On nights when the Mr. is out or busy I will pull a little bag of soup from the freezer and it is ready to enjoy in minutes. Soups often get better the longer they sit and are so much tastier the next day.
This chipotle chicken soup will rock your world. The rich tomato broth comes together with an easy peezy shortcut and the whole recipe is fuss free. There is minimal chopping which makes me so happy. I made this soup on the stovetop, but I think it would work just fine in the slow cooker too. The flavor may be a bit different, but using a slow cooker would make it even easier.
Thick tomato broth is seasoned with smoky spices, garlic, onion, zucchini and green chiles. I used some corn and black beans to add a little weight to the soup along with the chicken. In my opinion the broth is really the star of this soup. Imagine chunks of tender chicken floating in a smooth restaurant style salsa base. Yum!
As most of my recipes, this includes only whole ingredients and can be altered to fit your tastes. If you are concerned about the kick from the chipotle powder, then use the recommended amount and season to taste. Keep in mind that the flavor will deepen the longer the soup cooks. I don’t use a whole lot of chicken in this recipe and think you could easily make this meatless. Just add an additional can of black beans and bump up the veggies. Adding a bell pepper or two would be a nice addition.
The Mr. and I enjoyed this soup with some tortilla chips, but I think it would be great with a quesadilla. You could even add a small scoop of cooked brown rice to each bowl for serving if you wanted to make this soup a little heartier. I was so pleased with how this soup turned out and look forward to making it all fall and winter long. The Mr. gave it two thumbs up.
On any given night you will find me snuggled under a blanket with a warm mug of soup in my hand watching Netflix. I may also happen to have a little pit bull in my lap as well.
- 28 oz canned tomatoes
- 1 large onion, quartered
- 4 cloves garlic
- 2 small zucchini, chopped
- 2 cups frozen corn
- 15 oz can black beans, drained and rinsed
- 4 oz green chiles
- 1.5 lbs boneless skinless chicken breast, cut into thirds
- 4 cups chicken stock
- ½ - 1 tsp chipotle chili powder
- 1 tsp cumin
- 2 tsp smoked paprika
- salt to taste
- Blend the tomatoes, onion, garlic and spices in a high speed blender. Set aside.
- Heat 2 tablespoons of oil in a large pot.
- Add the zucchini and corn to the oil. Cook until the zucchini is almost completely soft.
- Add the tomato sauce mixture to the zucchini and corn. Then add the beans and stock.
- Bring mixture to a boil.
- Drop the chunks of chicken into the mixture and reduce to simmer.
- Cook the chicken for 20-25 minutes in the mixture until cooked through.
- Remove the chicken and shred or cut into bite size pieces.
- Add the chicken back to the mixture and serve.
Is it soup season in your house yet?
What’s your favorite soup?