Can I make this soup less spicy?

Yes, start with just 1 tablespoon of chipotle peppers and remove the seeds before mincing. You can always add more heat, but you can't take it away. For an even milder version, use just the adobo sauce without the peppers.

What can I substitute for heavy cream?

Half-and-half, whole milk, or even coconut milk work well in this creamy chipotle chicken soup. Keep in mind that lower-fat options will create a thinner consistency, so you might want to add a tablespoon of flour to the vegetables before adding the broth.

Can I use raw chicken instead of cooked?

Absolutely. Dice 1 pound of raw chicken breasts and add them in Step 4 with the broth. Let the soup simmer for 15-20 minutes instead of 10 to ensure the chicken cooks through completely before adding the cream.

Easy Creamy Chipotle Chicken Soup Recipe (Ultimate Comfort Food)

Creamy Chipotle Chicken Soup

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Smoky, spicy, and comforting soup with tender chicken, chipotle peppers, and creamy broth. Perfect for cozy nights and easy weeknight dinners.

Author: James Carter Jr
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmer
Cuisine: Mexican-American

Ingredients

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2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons chipotle peppers in adobo sauce, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
2 cups shredded cooked chicken
1 cup heavy cream
Salt and pepper to taste
Optional toppings: avocado, cilantro, shredded cheese, tortilla strips, sour cream

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 5 minutes until softened and translucent.
Add minced garlic, diced red bell pepper, and minced chipotle peppers. Cook for 3-4 minutes, stirring frequently, until vegetables are tender and fragrant.
Stir in ground cumin and dried oregano. Cook for 1 minute until spices become fragrant and release their essential oils.
Add chicken broth, black beans, and corn to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
Stir in shredded chicken and heavy cream. Season with salt and pepper to taste.
Simmer for 5 minutes until soup is heated through. Keep heat at gentle simmer to prevent cream from separating.
Ladle hot soup into bowls and serve with desired toppings like avocado, cilantro, shredded cheese, tortilla strips, and sour cream.

Notes

Adjust spiciness by using 1-2 tablespoons chipotle peppers. Remove seeds for milder heat.
For lighter version, substitute heavy cream with half-and-half or whole milk.
Slow cooker option: combine all ingredients except cream, cook on low 6-8 hours or high 3-4 hours. Stir in cream during last 30 minutes.
Use rotisserie chicken for quick prep or add raw diced chicken and simmer 15-20 minutes.

Nutrition

Serving Size: 1/6 of recipe
Calories: 380 kcal
Sugar: 6 g
Sodium: 680 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 6 g
Protein: 32 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/creamy-chipotle-chicken-soup/