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Overhead view of Mexican Soup topped with cilantro and avocado on a white marble background
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5 from 1 vote

Chipotle Chicken Vegetable Soup Recipe

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 304kcal
Author: Gluten Free & More

Ingredients

  • 1 (15-ounce) can Hatch Red Enchilada Sauce
  • 4 cups gluten-free chicken broth
  • 2 chipotles in adobo sauce , minced
  • 3 carrots , chopped
  • 2 cups cooked chicken , shredded
  • ½ pound green beans , cut into 1-inch pieces
  • 1 (15-ounce) can garbanzo beans, rinsed and drained

Optional garnishes:

  • Sliced avocado
  • Cilantro
  • Crumbled queso fresco
  • Lime wedges
US Customary - Metric

Instructions

  • Combine enchilada sauce, chicken broth, chipotles, and carrots in a large saucepan and bring to a simmer. Let simmer until the carrots are tender, about 15 minutes. Add the chicken, green beans, and garbanzo beans, and let simmer another 5 minutes or until the green beans are tender.
  • Garnish as desired.

Nutrition

Calories: 304kcal | Carbohydrates: 33g | Protein: 27g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 57mg | Sodium: 2183mg | Potassium: 622mg | Fiber: 9g | Sugar: 12g | Vitamin A: 8818IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 4mg