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Chipotle Chicken Soup

Author: Amanda Formaro


  • 6 cups chicken stock
  • 4 cloves garlic thinly sliced
  • 1 to 2 chipotle chili peppers in adobo sauce minced
  • 1/2 tsp freshly ground black pepper
  • 2 14- oz cans of chickpeas drained and rinsed
  • 3 cups shredded cooked chicken
  • salt
  • 1/4 cup chopped fresh cilantro
  • 1 avocado diced
  • 1 lime cut into 6 wedges
  • Crispy Tortilla Strips


  • In a large pot, bring stock, garlic, chipotles to taste and pepper to a boil over medium-high heat. reduce heat and simmer for 15 minutes to blend flavors. Add chickpeas, chicken and salt to taste.
  • Ladle into heated bowls and garnish with cilantro, avocado, tortilla strips and lime wedges. Diners may squeeze the lime over their soup, if they desire.