Chicken Chipotle Soup

Whether its from the temperature getting colder and the air damper, or the stress of Christmas approaching, over the past 3 days I’ve been fighting off some bug. Today in particular has been the kind of day where I would have liked nothing more than to vegetate on the couch watching re-runs of Chuck and eating soup. Normally when I’m sick I gravitate to the traditional Chicken Noodle Soup, but today I felt like a variation that included a bit more kick to it – Chipotle peppers. I had a few of these peppers ziplocked in the freezer from the last time I made this recipe a few months ago. Normally they come 8-10 in a can and as each recipe usually only calls for 2 at a time, this is a good way to store them until needed.  This soup delivers a nice balance of heartiness (from the corn, chicken and zucchini), zip/kick (chipotle-style) and tartness from the limes making it the perfect fall or winter meal, or when in need of a pick-me-up.


3 Roma tomatoes, roughly chopped (fresh or canned – I prefer fresh tomatoes, when in season)

1 small onion, peeled and chopped

1 to 3 chipotle peppers in adobo sauce, from the can (1 if you don’t like spicy food, 3 maximum if you don’t mind breathing fire)

1 clove garlic, peeled

2 tbsp olive oil

2 skinless, boneless chicken breasts, slivered or cubed

1 tsp sea salt (to be fancy) or regular salt (I didn’t taste the difference)

4 cups chicken broth

1 small zucchini, chopped into small cubes

1 cup frozen corn, thawed or canned corn

1/4 cup chopped red bell pepper

1 tbsp chopped fresh oregano

salt and freshly ground black pepper

3 small key limes



1. In a blender, purée the tomatoes, onion, chipotles, garlic, and ½ cup of water

Puree tomatoes, garlic, onion, pepper and water

2. Heat the olive oil in a large pot over medium-high and add the puréed mixture from step 1, frying until it begins to darken in colour

3. Stir in the chicken and cook for 5 minutes until the chicken turns white

4. Add the salt and broth to the pot and bring to a boil

5. Add the zucchini, corn, and red pepper and return the soup to a boil.  Reduce the heat and simmer for 20 minutes Stir in the fresh oregano and season to taste

6. Serve each bowl with a piece of fresh lime for squeezing the soup


About gentlemangourmet

My name is Mike and even though I’m not always a gentleman, it’s safe to say I am in love with food. Like my more famous namesake, the kid on the cereal commercial from the early 80′s, I had an ability to eat just about anything and “like it.” I’ve become a tad more discerning since my toddler phase: I prefer Pinot Noir to the customary Shiraz my parents liked, I no longer eat parmesan cheese sprinkled from a container, and can pick out which ingredients I like or don’t in a recipe by smell alone. I blame my Lebanese heritage, my large Lebanese nose (all the better for smelling with) and exposure over the past few years to some exquisite ethnic cooking styles and cuisine, as well as to some stunning, inspiring cooks who are family or friends. I’ve included a lot of their favourite recipes on this site, as well as a few of my own that have become my staples over the years. I hope you find something here that you like. Happy cooking! View all posts by gentlemangourmet

2 responses to “Chicken Chipotle Soup

  • Foo Dee

    You probably know this but a chipotle is not actually a chile unto itself. Chipotles are jalapeño peppers which have been smoked. I like their flavour much more than raw jalepenos which just seem hot but not flavorful to me.

    • gentlemangourmet

      Hmm…I didn’t actually know that. You’re right that they are flavourful and with a distinct taste. I’ll plan to look into other recipes that call for this pepper as up until now I’ve only used it in this soup. Thanks!

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