Description
Cheesy Chipotle Chicken Soup is the ultimate comfort dish that perfectly captures the smoky, bold flavors of fall. Featuring tender shredded chicken, fire-roasted tomatoes, and a velvet layer of melted Monterey Jack and pepper jack cheeses, this one-pot wonder offers a restaurant-quality profile. It is a hearty, protein-packed meal that is easy to prepare, perfect for busy weeknights, and highly customizable to suit any heat preference. Experience the magic of smoky chipotle heat balanced by creamy, sharp cheese in every soul-warming bowl.
Ingredients
1 tbsp avocado oil
1.5 lbs boneless, skinless chicken breasts
1/2 tsp kosher salt (plus more to taste)
1 tsp garlic powder (divided)
1 tsp onion powder (divided)
1/2 tsp smoked paprika
1/2 tsp chili powder
1 medium yellow onion, finely diced
1 medium green bell pepper, diced
2 cloves garlic, minced
1–2 chipotle peppers in adobo sauce, finely chopped
1 tbsp adobo sauce (from the chipotle can)
14.5 oz can fire-roasted diced tomatoes
4 cups low-sodium chicken broth
1 cup frozen corn
15 oz can black beans, rinsed and drained
1.5 cups shredded Monterey Jack cheese
1/2 cup shredded pepper jack cheese
Fresh cilantro and lime wedges for garnish
Instructions
Season the chicken breasts with half of the garlic powder, onion powder, salt, smoked paprika, and chili powder.
Heat avocado oil in a large pot or Dutch oven over medium-high heat and sear the chicken until golden brown on both sides; remove and set aside.
In the same pot, sauté the onion and green bell pepper until soft.
Add the minced garlic, chopped chipotle peppers, and remaining spices, cooking for 1 minute until fragrant.
Pour in the chicken broth and fire-roasted tomatoes, scraping the bottom of the pot to deglaze.
Return the chicken to the pot and simmer for 15-20 minutes until chicken is cooked through.
Remove chicken, shred it using two forks, and return it to the pot along with the black beans and corn.
Stir in the shredded Monterey Jack and pepper jack cheeses until fully melted and creamy.
Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen after sitting overnight. If you prefer less heat, remove the seeds from the chipotle peppers before chopping. For extra creaminess, stir in a splash of half-and-half before serving.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg