Creamy Chipotle, Chicken & Tomato Soup

Creamy Chipotle, Chicken & Tomato Soup is an amazing recipe that comes together in 15 minutes, but has deep rich flavors of a soup that simmered for hours! With fire roasted tomatoes, chipotle pepper, light coconut milk and cilantro, this soup is rocking bold and delicious flavors that will warm you up on these cold winter days.

I am obsessed with this soup. After I made a batch and devoured about half of it, I immediately texted my sister about it and how wonderful it was. She is on a healthy eating kick, so she always appreciates any ideas for healthy meals that taste great. She responded to send me a link to the post as soon as it was up. I couldn’t wait, so I sent her a picture as soon as it was edited.

Well, her response was a bit underwhelming at that point. Apparently this soup doesn’t have the same visual appeal, as it does flavor appeal. So please, I beg you, forgive it’s less than stellar appearance and give this amazing soup a chance!

I have made this so many times when I am in a rush after work to get something on the table. It is as easy and sauteing an onion, dumping a few cans in your pot, giving it a quick buzz with your immersion blender and stirring in some chicken and cilantro. So easy and so delicious, you will be in love!

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5 from 2 votes

Creamy Chipotle, Chicken & Tomato Soup

Creamy Chipotle, Chicken & Tomato Soup is an amazing recipe that comes together in 15 minutes, but has deep rich flavors of a soup that simmered for hours! With fire-roasted tomatoes, chipotle pepper, coconut milk and cilantro, this soup is rocking bold and delicious flavors that will warm you up on these cold winter days.

Prep Time2 minutes mins

Cook Time13 minutes mins

Total Time15 minutes mins

Course: Soup

Servings: 4

Calories: 202kcal

Author: Danielle | Krafted Koch

Equipment

Immersion Hand Blender

Ingredients

• 1 c. small yellow onion diced
• 2 14.5- ounce cans fire-roasted tomatoes with garlic
• 1 c. chicken broth
• 1 chipotle pepper in adobo sauce chopped
• 1 cup Light coconut milk
• 1 c. cooked chicken cubed or shredded
• 2/3 cup chopped fresh cilantro
• 1 c. tortilla strips optional

Instructions

• In a large saucepan or small dutch oven, add your onion and saute for 5 minutes until they are translucent. To the onion, add the roasted tomatoes, chicken broth and chipotle pepper. Cook over high heat for 5 minutes.
• Add the coconut milk to the pan and using an immersion blender, blend the mix until it is smooth and creamy.
• Add the chicken and cilantro and cook for an additional 3-5 minutes on medium heat, until the chicken is warmed through.
• Serve topped with tortilla strips.

Nutrition

Serving: 1grams | Calories: 202kcal | Carbohydrates: 17g | Protein: 11g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 33mg | Sodium: 430mg | Fiber: 4g | Sugar: 6g

Adapted from Katrina Runs

21 Day Fix Approved Recipe – 1 1/3 Green, 1/3 Red, 1/3 Yellow, 3/4 Blue

More hearty soups that are healthy!