People tend to eat soup only when it’s cold outside, but I eat it year-round. Our Chipotle Chicken Soup is a hearty meal with extra gravy! Its smoky creamy flavors will satisfy the pickiest of appetites. Once you’ve tried it, you’ll soon find it in your recipe rotation. You can save a little time in skipping the poaching step by using some of your leftover rotisserie chicken or precooked chicken. You can serve this as a starter, have it with lunch with a quesadilla, or a big bowl as a main course with a refreshing salad. No matter what time of day or year you eat Chipotle Chicken Soup you’ll end up telling someone about it.
2 chicken breast, poached, shredded
One can hominy or corn, drained
Small, sweet onion, based
8 ounces cream cheese, cubed
1 tin green chilies
2 cups of chicken stock
One jar of Bulletproof Chipotle
Bring a small pot of water to a boil, remove from heat and add chicken breast, cover for 20 minutes. Cool chicken breast, and shred.
Add chicken stock, chipotle sauce, and cream cheese to medium saucepan, raise to boiling point, reduce heat to simmer until cheese has melted. Add remaining ingredients and bring to a simmer once again.
garnish with avocado, cilantro, tortilla chips, and/or pickled onions.
