Description
Mexican Chipotle Lime Chicken Soup, or caldo de pollo, is brimming with zesty, spicy and citrusy flavor! The perfect all-season comfort food!
Ingredients
Scale
- 2 pounds boneless chicken breasts, cut into 1– inch cubes
- 2 tablespoons olive oil
- salt and pepper
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 48 ounces chicken broth
- 2 chipotle peppers from a can of chipotle in adobo sauce, diced
- 2 teaspoons adobo sauce, from can of chipotle in adobo
- 1 1/2 – 2 cups corn, I cut mine fresh from the cob (3 cobs) OR a 15-ounce drained can of corn
- juice of 2 large limes
- 1/2 cup chopped cilantro
- salt and pepper
- garnish – avocado, crushed tortilla chips and lime wedges
Instructions
- Season the cubed chicken liberally with salt and pepper.
- In a large sauce pot heat olive oil over medium-high heat. Brown the chicken in batches, a few minutes on each side, transferring it to a plate when browned.
- Turn the heat down to medium and add in onions to pot, cooking for 5-7 minutes until the onions are soft. Add in the garlic and cook for one more minute, stirring continuously.
- Add the chicken back to the pot, along with the chicken broth, chipotle pepper and adobo sauce, stirring to combine.
- Bring the mixture to a boil and then reduce heat and simmer for 15 minutes.
- Add in the corn and cook for an additional 5 minutes.
- Remove from the heat and squeeze in the fresh lime juice, add cilantro, and season with salt and pepper to taste.
- Serve warm with avocado slices and crushed tortilla chips.
