Thursday , 22 June 2017

Chicken, Chickpea and Chipotle Chili Soup

As I wrote the title of this post I just realized I had made another version of 3 C soup.  If you want to see the other one check out my Chorizo, Chickpea and Collard Green Soup.

Anyway, let’s get back to this post though.  I’m not sure if I can properly express the deliciousness of this soup.  The picture certainly doesn’t do it justice.

Seriously – this soup is delicious.  It’s so…so…so…good.

Now I know I saw that about a lot of things but 1) I don’t post things that are horribly bad (and yes I’ve had some dinner disasters) and 2)I try to be pretty fair in my assessments.

That being said, this soup is seriously tasty.  As in, you should probably make this, like, now.

Think of this as a kicked up Mexican style chicken soup with its roots in the oh so infamous garbage soup world (as in – it uses all those bits and pieces you have laying around).  Basically we’re throwing in everything but the kitchen sink.

To build a flavor base I used cilantro, tomato, chipotle chilies, garlic and onions.  For fun mix-ins and bulk I also added in carrots, corn, chickpeas and a potato.

Definitely serve with limes to squeeze into each bowl right before serving.  I’ll admit, I’m usually the person that skips garnishes like this but it really kicks up the flavor and adds a wonderful fresh tart note.

Also for the spice fanatics I highly recommend a few dashes of chipotle hot sauce stirred in to the individual bowls at the table.

Chicken, Chickpea and Chipotle Chili Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6 - 8

Calories per serving: 357

Fat per serving: 9.9

Chicken, Chickpea and Chipotle Chili Soup

This can be either 6 or 8 servings, either way it's extremely filling. For more of a one dish meal, make 6 servings. To spread it out a bit, feel free to serve with a side salad. The calorie count is for 6 servings.

Ingredients

    For the Chicken
  • 7 cups chicken stock
  • 1 lb bone-in chicken thighs (de-skinned)
  • 1 bay leaf
  • ¼ large onion, cut into a wedge
  • 1 clove
  • 2 cilantro sprigs
  • For the Soup
  • 4 medium to large roma tomatoes
  • 1 Tbsp olive oil
  • ¾ large onion, finely diced
  • 3 cloves of garlic, minced
  • 4 green onions, white and light green parts finely chopped; dark green parts sliced and reserved to garnish
  • ½ cup shredded carrots
  • ½ cup frozen corn, defrosted
  • 1 large potato, peeled and diced into ¼ in cubes
  • 2 – 4 chipotle chilies, minced + 2 – 4 tsp adobo sauce
  • 1 cup cooked chickpeas, rinsed and drained
  • 2 cilantro sprigs
  • Salt and Pepper, to taste
  • 2 limes, cut into 8 wedges each

Preparation

    To Cook the Chicken
  1. Place the chicken thighs in a large stockpot. Pour chicken stock over. Push the clove into the onion and put into pot. Add in cilantro and bay leaf.
  2. Slowly bring to a boil over medium heat, reduce to low and simmer for 10 - 12 minutes until chicken is cooked. Remove chicken to a plate.
  3. Strain the stock (there should be about 6 cups left) and skim any fat from the top.
  4. Shred chicken and discard the bones.
  5. To Cook the Rest of the Soup
  6. Preheat broiler. Broil the tomatoes about 10 minutes until nicely browned then puree in a blender.
  7. Wipe out the stockpot. Heat 1 Tbsp olive oil over medium. Sauté the garlic, onion, and the white and light green parts of the greens onion about 5 minutes until light browned. Turn the heat to high and add the pureed tomato. Cook about 5 more minutes or until thick.
  8. Stir in chicken stock, carrot, chipotle chilies, adobo sauce and potato and cook for 6 – 8 minutes. Add in the shredded chicken, chickpeas, cilantro and corn and continue to simmer the soup another 5 – 10 minutes until the veggies are tender. Add in salt and pepper to taste.
  9. Before serving, remove and discard the cilantro sprigs. Divide among 6 or 8 bowl and garnish with green onions and lime wedges.
http://foodjaunts.com/chicken-chickpea-chipotle-chili-soup/

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7 comments

  1. Oh my goodness… what a gorgeous soup food jaunts… you know, chipotle is one of my favourite seasonings (in small amounts because of its overwhelming heat) but I’ve never had it in soup… and now I’m beginning to wonder why ;). This dish is so inspiring with all of its health building and full-flavoured ingredients. I’m making a grocery list right now!
    Kelly @ Inspired Edibles recently posted..Black Dragon Cereal ~ warm coconut milk, wild rice, mango and dragon fruitMy Profile

  2. I like you have some alliteration going on in your title!
    Your dish looks really great as usual! Definitely would love to try it out
    Sammie recently posted..Valentine’s Pav-LOVE-aMy Profile

  3. Does it taste like a Chipotle Burrito? Lol, looks like an awesome soup 🙂

  4. YUM! I love everything that’s in your soup. I loved a kicked up soup, such great flavors packed in there.
    Carol @There’s Always Thyme to Cook recently posted..What to do with leftover roast chicken?My Profile

  5. Great recipe – I love chipotle. The good thing about this recipe is I can make a vegetarian version of it for my daughter. Enjoy your weekend!
    Kristi Rimkus recently posted..Is There a Picky Eater in Your House? Try These Banana Peanut Butter MuffinsMy Profile

  6. This looks good for a cold winter night!
    Raymund recently posted..Massaman CurryMy Profile

  7. Very great post. I just stumbled upon your weblog and wanted to say that I have really loved surfing around your weblog posts.
    In any case I will be subscribing on your feed and I am
    hoping you write again soon!
    Charla recently posted..CharlaMy Profile

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