CHIPOTLE CARROT SOUP
Provided by Katie Lee Biegel
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a Dutch oven or large, heavy-bottomed saucepan over medium-high heat. Add the onion and cook, stirring frequently, until the onion starts to soften, 3 to 4 minutes. Add the garlic, cumin, and adobo and cook until very fragrant, about 1 minute. Add the carrots, salt and pepper to taste and stir until everything is fully coated. Pour in the stock. Bring to a boil, then reduce the heat to maintain a simmer. Cook for 20 to 25 minutes, or until the carrots are tender. Remove from heat. Transfer the soup to a blender or use an immersion blender to blend until smooth. Add the lime juice.
- Top each serving with pumpkin seeds, cheese, and cilantro.
LENTIL SOUP WITH CHIPOTLES
Chipotles in adobo add a wonderful smoky-spicy element to this lentil soup. Lentils combine well with smoky flavors - that's why they're so often cooked with sausage or bacon.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, weekday, soups and stews, appetizer, main course
Time 1h
Yield Serves four to six
Number Of Ingredients 10
Steps:
- Heat the canola oil over medium heat in a large, heavy soup pot. Add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin and tomato paste. Cook, stirring, until the mixture is fragrant, 30 seconds to a minute. Stir in the lentils and water, add salt to taste (1 to 2 teaspoons) and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are very tender, about 50 minutes. Taste and adjust seasoning.
- Using a hand blender, coarsely purée the soup, or purée half the soup in batches in a blender. (Make sure to remove the stopper from the blender lid and hold a towel tightly down over the top to avoid hot splashes.) Stir the blended soup back into the pot, and combine well. Add the chipotles, and heat through. Taste and adjust seasonings. Garnish each serving with croutons or toasted tortilla chips if desired.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 3 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 737 milligrams, Sugar 2 grams, TransFat 0 grams
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
CHIPOTLE CHICKEN SOUP
The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Provided by Cassie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g
CHIPOTLE SOUP II
This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.
Provided by justcallmetoni
Categories Chicken Thigh & Leg
Time 1h16m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
- Stir in paprika and oregano into the onions; add chicken, cook until done.
- Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
- Bring to a boil, reduce heat, and simmer for 30 minutes.
- Stir in chopped cilantro and lime juice and heating through 1 minute.
- Add salt to taste.
Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2
TORTILLA-CHIPOTLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
- Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
CHIPOTLE CARROT SOUP
This vegetarian soup packs big flavor and I love that it is made in just one pot. The cilantro and cotija balance the heat from the chipotles in adobo sauce, but if you prefer mild seasoning, use as little as one teaspoon adobo sauce. -Rebecca Jennex, Warren, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings (2-1/2 quarts)
Number Of Ingredients 15
Steps:
- In a Dutch oven heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Stir in adobo sauce, salt, adobo seasoning, cumin and pepper. Add carrots and stock; bring to a boil. Reduce heat. Simmer, covered, until carrots are tender, about 20 minutes., Add roasted peppers; remove soup from heat. Cool slightly. Process in batches in blender or food processor until smooth. Return to pan; stir in lime juice. Heat through. Serve with Cotija cheese, cilantro and if desired, lime wedges.
Nutrition Facts : Calories 88 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 967mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
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