Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.
Nutrition Facts (per serving)
| 242 | Calories |
| 7g | Fat |
| 17g | Carbs |
| 25g | Protein |
