Creamy Chipotle Chicken Soup
This recipe delivers a “restaurant-quality” soup that balances the spice of chipotle peppers with a smooth, cheesy finish.
Ingredients
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Protein: 1.5 lbs chicken breast or thighs (cooked and shredded).
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The Spice: 2–3 tbsp chipotle peppers in adobo sauce (finely chopped).
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Vegetables: 1 medium onion (diced), 1 bell pepper (diced), and 1 cup frozen corn (optional).
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The Liquid Base: 4 cups chicken broth and 1 can (14 oz) fire-roasted diced tomatoes.
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The Cream Factor: 8 oz cream cheese (softened) and 1/2 cup heavy cream.
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Aromatics & Seasoning: 3 cloves garlic (minced), 1 tsp cumin, 1 tsp smoked paprika, and salt/pepper to taste.
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Garnish: Fresh cilantro, lime wedges, and shredded Monterey Jack cheese.
