Sometimes the only remedy for a cold, blustery night is a bowl of hot, savory soup. One that warms your bones and encourages a post-dinner nap under heaps of blankets. One that is just as good (if not better) served up as leftovers the next day.
One that is incredibly easy to whip up. Oh, how you’ll love this chipotle pulled chicken soup!
At first I was amazed at how quickly (and easy) this soup came together. With so many ingredients I thought for sure I’d be stirring and simmering this soup to oblivion.
But this recipe was a nice surprise, not to mention the heat that two chipotle peppers kicked in. If you’re not a spicy eater, I recommend adding only one chipotle pepper.
Serve this soup with crusty bread, or top with your favorites such as tortilla strips, sour cream, shredded cheese or cilantro.
- 2 tablespoons olive oil
- 1 medium onion, chopped (~1 1/4 cup)
- 1/4 cup baby carrots, chopped
- 1 large celery stalk, chopped
- 3 garlic cloves, minced
- Salt and pepper
- 6 cups chicken broth
- 1 15-ounce can pumpkin puree
- 4 cups shredded rotisserie chicken
- 2 chipotle peppers in adobo sauced, seeded and minced
- 1 teaspoon adobo sauce (from chipotle pepper can)
- 1 15-ounce can black beans, drained and rinsed
- 1 16-ounce package frozen corn kernels, thawed
- 1 1/2 teaspoon ground cumin
- Optional topping: shredded cheese, cilantro, tortilla strips, sour cream
- In a large pot over medium heat, drizzle the olive oil. Add onion, celery, carrots and garlic. Season with salt and pepper. Sauté until the onions are translucent (~ 5 minutes).
- Add the chicken broth and pumpkin puree. Stir until smooth.
- Stir in the shredded chicken, chipotle peppers, black beans, corn and cumin.
- Bring to a slow boil, then reduce heat and simmer for 10 minutes.
- Taste test - season with salt and pepper to your liking.
- Serve immediately, with your favorite toppings.
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