Ingredients
Soup
- 1 tablespoon olive oil
- 1 medium white onion about 150 g, diced
- 3 garlic cloves about 9 g, minced
- 3 large Roma tomatoes about 360 g, finely chopped
- 1 chipotle pepper in adobo about 15 g, finely chopped; plus a second pepper only if desired
- 1 teaspoon adobo sauce from the can about 5 g
- 6 cups reduced-sodium chicken broth 1.44 liters
- 1 1/2 pounds boneless skinless chicken breasts 680 g
- 2 large carrots about 180 g, peeled and cut into 1/2-inch pieces
- 1 15-ounce can chickpeas drained and rinsed, about 240 g drained
Optional finishes
- 1 avocado diced
- 1/4 cup chopped fresh cilantro
- 2 limes cut into wedges
Equipment
- 6-quart heavy pot
- Instant-read thermometer
- Tongs
- Two forks
- Ladle
Instructions
Build the broth and cook the chicken
- Heat the oil in a 6-quart pot over medium heat. Add the onion and cook for 5 minutes, stirring, until softened. Add the garlic and cook for 30 seconds.
- Add the finely chopped tomatoes, one chopped chipotle and the measured adobo sauce. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
- Pour in the broth and add the chicken and carrots. Bring to a gentle simmer, partially cover and cook for about 15–20 minutes, until the thickest part of each chicken breast reaches 165°F (74°C). Larger breasts may take longer; check with a thermometer.
- Transfer the cooked chicken to a clean plate. Add the drained chickpeas to the pot and simmer for 5 minutes, or until the carrots are tender. Shred the chicken into bite-size pieces with two forks.
- Return the chicken and any juices to the pot and heat through gently. Taste the fully cooked soup. Add a little more chopped chipotle only if desired; the broth may already supply enough salt.
- Ladle into six bowls and offer diced avocado, cilantro and lime separately. Keep fresh garnishes out of any soup you plan to store.
Nutrition
Calories: 265kcalCarbohydrates: 18.5gProtein: 32.9gFat: 6.4gSaturated Fat: 1.1gCholesterol: 83mgSodium: 742mgPotassium: 907mgFiber: 4.6gSugar: 6.4gCalcium: 67mgIron: 1.8mg
Notes
Chipotle heat and broth sodium vary by brand; start with the listed amount and adjust only after the chicken is fully cooked. Nutrition is estimated per sixth of the recipe using USDA FoodData Central ingredients and a chipotle-in-adobo label value for 20 g pepper plus sauce. Optional extra chipotle, avocado, cilantro, lime and accompaniments are excluded. Refrigerate in shallow containers within 2 hours, or 1 hour above 90°F (32°C), use within 3–4 days and reheat to 165°F (74°C). Check broth and sauce labels for allergens.