Ingredients
- Chicken Breast or ThighsUse boneless, skinless chicken; thighs provide more flavor, but breasts keep the soup leaner and shred easily.
- Chipotle Peppers in Adobo SauceThese provide the essential smoky flavor and heat; reserve the adobo sauce, as that liquid is critical for depth.
- Aromatics (Onion and Garlic)These are the foundational flavors; sauté them thoroughly until translucent to release their sweetness.
- Chicken BrothUse a good quality, low-sodium broth, as this forms the main liquid base for the soup.
- Diced TomatoesCanned diced tomatoes add acidity and body, cutting through the richness of the cream.
- Heavy CreamThis is the key to the "creamy" texture; use full-fat heavy cream for the best results and richness.
- Spices (Cumin, Dried Oregano, Smoked Paprika)These Mexican-inspired spices enhance the earthiness and complement the chipotle flavor profile.
- Lime JuiceFreshly squeezed lime juice added at the end brightens the flavor and balances the heat perfectly.
Instructions
- Step 1:Sautéing the Foundation and Building Smoke
- Step 2:Adding the Heat and Liquid Base
- Step 3:Shredding and Blending for Texture
- Step 4:The Creamy Transformation and Final Adjustments
Notes
- For best texture when storing long-term, freeze the soup *before* adding the heavy cream, incorporating the dairy only after the thawed base has been gently warmed on the stove.
- Avoid boiling when reheating; maintain a gentle simmer on the stovetop and stir frequently to keep the heavy cream perfectly integrated and prevent scorching.
- Complete this rich soup with textural garnishes like crispy tortilla strips, a swirl of Mexican crema, and a generous squeeze of fresh lime to cut through the richness.
- When adding the chipotles, remember that the thick, smoky adobo sauce is crucial for developing the deep complexity of the soup, so spoon in plenty of that liquid gold along with the peppers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American