Chipotle Chicken Vegetable Soup
2 Tbsp. extra virgin olive oil
1 cup onion, chopped
2 large cloves garlic, minced
2 tsp chipotles in adobo, or 1 tsp ground chipotle
1 1/2 tsp ground cumin
1/4 tsp allspice
8 cups chicken broth
2 lbs bone-in chicken breasts, skin removed
3 cups corn kernels, fresh or frozen (thawed)
2 cups zucchini, chopped (about 1 medium)
2 cups cherry tomatoes, halved (about 1 pint)
1 1/4 tsp sea salt
1/2 tsp freshly ground black pepper
3 cups brown rice, cooked
2-3 Tbsp. lime juice
- Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, about 2-3 minutes. Add chipotles, cumin, and allspice, and cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high, and bring to a simmer.
- Uncover pot and cook, turning the chicken occasionally, until cooked through, about 20 – 24 minutes. Skim any foam from the surface as the chicken cooks.
- Transfer the chicken to a clean cutting board, and when cool enough to handle, remove the meat from the bones and shred. Add corn, zucchini, and tomatoes to the pot, and return to a simmer. Cook until vegetables are tender, about 4-10 minutes. Stir in the shredded chicken, add rice, and cook until heated through, about 3 minutes more. Add salt and pepper, and more to taste if desired. Remove from heat and stir in lime juice to taste.