What’s cooler than being cool? Ice cold! Or rather, more than half the country including my beloved city of Cleveland. We woke up to a temperature of -8 and a windchill of -40. ACK! If there’s any day that soup should be on your menu, it’s today! This Slow Cooker Chipotle Chicken Soup is warming from the inside out.
Smokey chipotle pepper mingles with chunks of chicken and an abundance of fresh veggies for the perfect bowl that will make you momentarily forget the ridiculous temps outside your window.
And although its absolutely delicious – if I do say so myself – I love it even more as all ingredients are combined in the slow cooker. Once you’ve done the prep in the morning, it’s hands off until dinner! It makes your house smell pretty fantastic, too.
- 1 chipotle chile pepper, minced
- 2 medium onions, diced
- 2 large carrots, diced
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 6 garlic cloves, minced
- 1-1/2 teaspoons salt
- ¼ teaspoon black pepper
- 6 cups chicken broth
- 2 medium potatoes, diced
- 15 oz. can white hominy, drained and rinsed
- 2 pounds boneless, skinless chicken
- ¼ cup heavy cream
- 1 teaspoon adobo sauce
- 2 plum tomatoes, chopped
- Combine all ingredients from chipotle pepper through hominy in six quart slow cooker.
- Nestle chicken breasts into slow cooker.
- Cook on LOW six hours.
- Remove chicken and cut into small cubes.
- Using immersion blender, blend half of the soup within the slow cooker.
- Return chicken to slow cooker.
- Stir in heavy cream, adobo sauce and tomatoes.
- Cook on HIGH additional 30 minutes.
Don’t let the name chipotle and the addition of both the pepper and adobo sauce cause alarm! My five year old is resistant to all things spicy and she never once mentioned any heat in this dish. In fact, all three of the menagerie happily ate their bowls. If you like a little more heat, try stirring in an additional teaspoon of adobo sauce. I wouldn’t complain!