To much of my surprise, it snowed in Dallas yesterday! SO EXCITING! Freezing cold days call for a big pot of hot soup. So, this recipe for smoky chipotle lime chicken soup + kale & white beans was born!
I got some disappointing news at my doctor’s office yesterday. I have a HUGE cyst on my left ovary left over from last month’s cycle. Apparently, one of the follicles that we stimulated with all those fun meds didn’t ovulate. Instead it kept growing, and growing… My doc canceled my medicated cycle this month. 🙁 I most likely will be going back to work this year to save 20k for IVF. But in the mean time we will wait this out and try one more IUI before IVF.
Next week, I meet with my Reproductive Endocrinologist to discuss our plan moving forward. Thankfully the snowfall came just in time to cheer me up. 🙂
As for this soup, it’s like a fiesta in your mouth. Tangy lime compliments the smokiness from the chipotle peppers. I like to add a little extra kick to mine with the addition of some adobo sauce. Superman isn’t a fan of spicy food, so I hold back from adding too much heat. Just a little kick to add depth to all the other flavors. Smoked paprika, coriander and cumin season the broth perfectly. This chipotle lime chicken soup recipe has plenty of veggies in it to make it hearty. Celery, onions, red peppers, kale, cannellini beans all party together in a big pot simmering away until the chicken falls apart. Top the soup with fresh parsley, cilantro, diced avocado and/or chopped fresh tomatoes for additional yumminess.
If you haven’t had the pleasure of experiencing Dutch Oven cooking yet, you can pick up an inexpensive & versatile one on Amazon for around 60$. Lodge makes a great Dutch Oven for an exceptional value (pictured/linked below).
Mrs. Jennifer Irizarry
Smoky chipotle lime chicken soup with kale, white beans, red peppers, celery, onions and garlic. Topped with fresh lime, avocado and garnished with herbs.
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breast
- 8 cups low sodium chicken broth
- two small/medium red peppers (or 1 large)
- 4-5 stalks celery
- 1 yellow or white onion
- 4 cloves of garlic, diced
- 2 chipotle peppers in adobo sauce (more if you like it hot)
- 2 teaspoons salt (to taste)
- pinch of pepper
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 3 oz tomato paste
- 1 bunch kale, chopped (about 3-4 cups)
- 1 can cannellini beans (15oz)
- 3-4 limes
- Diced avocado (topping)
- Fresh parsley or cilantro (topping)
- Fresh diced tomatoes (topping)
- Heat a large Dutch oven or other large pot over medium high heat.
- Add olive oil and when it begins to shimmer (not smoke), toss in onions, peppers, and celery.
- Stir around the veggies until they begin to get some color and soften (about 5-6 min).
- Add diced garlic and stir constantly careful not to burn. Once you can start to smell the garlic cooking (2-3 min) add tomato paste and stir very well.
- Pour in all the broth and bring the liquid to a boil.
- Add the salt, pepper, paprika, cumin, coriander and chipotle peppers. You an also add a few tablespoons of adobo sauce if you like a little more smokey heat.
- Toss in chicken breasts. Bring to a boil and then reduce to a simmer. Cover the pot and simmer on med-low for a hour.
- Remove chicken to a cutting board and shred with two forks.
- Return the chicken to the pot and add the kale and beans.
- Cover and simmer about 20-30 minutes.
- Serve the soup in bowls and squeeze a quarter to a half of lime over each bowl.
- Top with diced avocado, tomatoes or fresh herbs.
This recipe makes a large pot of soup. It should fill a 6 quart Dutch oven.
The idea for this recipe came from a combination of these two recipes: Chipotle Lime Soup with Shredded Chicken & Spicy Lime Jalapeño Chicken Soup. Now, a completely different recipe, I still like to give credit to those that inspire me. This recipe makes a HUGE pot of soup. I use my 15 quart dutch oven to make it, but it should fill a 6 quart perfectly.