Chipotle Chicken Soup Preparation

Tender shredded chicken and hearty chickpeas simmer in a smoky chipotle broth with fire-roasted tomatoes and a squeeze of lime.

Included Ingredients

Chicken breast, garbanzo beans (cooked dried chick peas, water, salt, disodium EDTA (to preserve color)), fire roasted diced tomatoes (vine ripened fire roasted diced tomatoes, tomato juice, sea salt, calcium chloride, citric acid), corn, diced green chilies (green chiles, water, salt, citric acid, calcium chloride), chicken bouillon base (roasted chicken, salt, sugar, hydrolyzed corn protein, contains 2% or less of chicken fat, onion powder, disodium inosinate, disodium guanylate, extractive of turmeric (color), spice extractive), lime juice, black pepper, chipotle powder, cumin, onion powder, oregano, garlic powder.

Groceries Needed

Optional Additions

  • Sliced jalapenos
  • Sliced radishes
  • Chopped fresh cilantro
  • Tortilla chips or strips
  • Lime wedge

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Top with cilantro, jalapeno, radish, and tortilla chips.

Low Carb Serving Option:

Serve with a green salad and vegetables and lower carb tortillas.

Small

3 servings

Stovetop

Cook from frozen in medium saucepan over medium heat. Add 1 cup of water and break up as it thaws and cooks. Bring to a boil. Reduce heat to low, cover and cook for 25-30 minutes. Can also cooked thawed, If using this method, cook for 15-20 minutes.

Pressure Cooker

Add 1 cup of water. Cook on manual for 15-20 min, or to an internal temperature of 165 F, natural pressure release. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Add 1 cup of water. Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165 F. Remove chicken and shred. Return to pot for 10-15 minutes before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chipotle Powder | 1/8 tsp

Squeeze of fresh lime juice

Medium

6 servings

Pressure Cooker

Add 2 cups water. Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting

Slow Cooker

Add 2 cups water. Cook on low 3-4 hours, or to an internal temperature of 165° F. Remove chicken and shred. Return to pot for 10-15 minutes before serving.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Chipotle Powder | 1/4 tsp

Squeeze of fresh lime juice

Nutrition Facts

Serving Size | 7.51 oz (213 g)

250 Calories | 5g Total Fat | 22g Carbs | 6g Fiber | 29g Protein | 6g Sugars | 1g Sat. Fat | 920mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.