Spicy Chicken Soup
This Mexican-inspired, spicy chicken soup is the perfect healthy soup recipe for fall. It’s made with creamy pumpkin and spicy chipotle peppers, and loaded with hearty rotisserie chicken, beans and vegetables.
Servings: 8 -12
Calories: 270kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped (about 1 cup)
- 1 large carrot chopped (about 1/2 cup)
- 1 large celery stalk about 1/2 cup
- 3 garlic cloves minced
- 6 cups reduced-sodium chicken broth
- 1 15- ounce can pumpkin puree
- 4 cups shredded chicken
- 2 chipotle peppers in adobo sauce minced
- 1 teaspoon adobo sauce from chipotle pepper can
- 1 15- ounce can black beans drained and rinsed
- 2 cups corn kernels thawed if frozen
- 1 tablespoon ground cumin
- 1/2 bunch fresh cilantro chopped
Instructions
- In a large stockpot, heat olive oil to medium.
- Add onion, celery, carrots and garlic.
- Sauté until onions are translucent - about 5 minutes.
- Add chicken broth and pumpkin puree - stirring until smooth.
- Stir in chicken, chipotle peppers, black beans, corn kernels, cumin, and salt.
- Bring to a slow boil.
- Reduce heat to medium-low and simmer for ten minutes.
- Top with shredded cheese and cilantro before serving.
Nutrition
Calories: 270kcal | Carbohydrates: 24g | Protein: 24g | Fat: 10g | Cholesterol: 53mg | Sodium: 1168mg | Fiber: 7g | Sugar: 5g | Vitamin C: 7mg