Chipotle Chicken & Veggie Soup


This delicious and hearty soup makes for a great dinner this time of year.


2 T
extra-virgin olive oil
1 c
chopped onion
2 clv
garlic, minced
2 t
finely chopped chipotles in adobo (or 1 teaspoon ground chipotle)
1 1⁄2 t
ground cumin
1⁄4 t
8 c
low-sodium chicken broth
2 lb
bone-in chicken breasts, skin removed
3 c
corn kernels, fresh or frozen (thawed)
2 c
chopped zucchini (about 1 medium)
2 c
halved cherry tomatoes (about 1 pint)
1 1⁄4 t
1⁄2 t
ground pepper
3 c
cooked brown rice
2 T
Lime Juice


  1. Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring now and then, until softened (2 to 3 minutes). Add chipotles, cumin and allspice; cook, stirring, for 1 minute. Add broth and chicken. Cover, raise heat to high and bring to a simmer. Remove lid and cook (20 to 22 minutes), turning the chicken, until an instant-read thermometer put into the thickest part without touching bone is at 165°F. Skim any foam from the top as the chicken cooks. Move the chicken to a clean cutting board. When cool enough to handle, remove meat from the bones and shred.
  2. Add corn, zucchini and tomatoes to the pot; return to a simmer. Cook until the veggies are tender (4 to 10 minutes). Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.


Nutrition: Per serving: 310 calories; 9 g fat (2 g sat, 5 g mono); 45 mg cholesterol; 35 g carbs; 0 g added sugars; 7 g total sugars; 26 g protein; 4 g fiber; 498 mg sodium; 729 mg potassium.


Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour