Hearty Chipotle Chicken Soup

Hearty Chipotle Chicken Soup

Ingredients

For the soup:
• 1 ½ tablespoons olive oil
• 2 medium onions, chopped
• 2 large carrots, chopped
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 garlic cloves, minced
• ¾ teaspoon salt
• ¼ teaspoon pepper
• 6 cups low-sodium chicken or veggie broth
• 2 large boneless, skinless chicken breasts
• 2 medium red potatoes, cut into ½ inch pieces
• 1 (15.5 ounce) can white hominy, drained and rinsed
• ¼ cup heavy cream (or half and half)
• 1 teaspoon adobo sauce*
• 1 (14 ounce) can diced fire-roasted tomatoes
For serving:
• chopped fresh parsley
• lime wedges
• tortilla chips

Instructions

1. Set a large stockpot over medium heat. Add in the olive oil. When hot, add in the onions and carrots. Cook for about 5 to 7 minutes, stirring occasionally, until tender. Add in the chipotle pepper, cumin, oregano, thyme, garlic, salt and pepper. Cook for 30 seconds to 1 minute, until fragrant. Add in the chicken (or vegetable) broth, increase the heat and bring to a boil. Once boiling, add in the chicken breasts. Cover, turn down the heat to medium / medium-low and let simmer for about 20 minutes, until the chicken is cooked through (160 to 165 degrees on an instant-read thermometer - how long it will take to cook will depend on the thickness of your chicken breasts). Transfer the chicken to a cutting board and set aside.
2. Return the pot to medium heat and add in the potatoes and hominy. Cook for about 20 minutes, until the potatoes are tender (the mixture will come to a simmer). Meanwhile, shred or chop the chicken (once it has cooled down a bit).
3. Once the potatoes are tender, add the shredded chicken to the pot, along with the cream, adobo sauce and tomatoes. Turn the heat down to medium-low and cook for an additional 5 minutes. Season with additional salt/pepper to taste, if needed.
4. Serve with fresh parsley, lime wedges and tortilla chips.

Notes