Chipotle Pepper and Chicken Soup

Name: Chipotle Pepper and Chicken Soup
Total time: 35
Yield: 4
Ingredients: 1 tablespoon olive oil, or more if needed; 1 onion, minced; 1 head garlic, minced, or to taste; 2 (14.5 ounce) cans chicken broth; 4 skinless, boneless chicken breast halves, cut into cubes; 1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste; 2 tomatoes, diced; 1 bunch fresh cilantro (leaves only), chopped

Recipe by LisaSharksFan from allrecipes.com

Dinner,Lunch 35 Mins.

Ingredients

4 servings

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1 tablespoon olive oil, or more if needed
•

1 onion, minced
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1 head garlic, minced, or to taste
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2 (14.5 ounce) cans chicken broth

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4 skinless, boneless chicken breast halves, cut into cubes
•

1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste
•

2 tomatoes, diced
•

1 bunch fresh cilantro (leaves only), chopped

Instructions

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.