2 feet of snow = soup on the stove!
All of the sudden we have two feet of snow outside our window. Whenever you are knee deep (literally!) in winter, the most comforting answer is soup! With this in mind, I wanted to make an extra spicy soup to shake things up a little bit. Specifically, a spicy chicken soup with corn and chipotle peppers – or ccc soup. You know that I love when a recipe name starts with all of the same letters. I guess it is the Dr. Seuss in me…
don’t you love when your kitchen smells of sizzling garlic, carrots, and shallots??
My spicy ccc soup starts in the familiar way with the wonderful waft of sizzling garlic, carrots, and shallots. I threw in some finely chopped jalapenos to spice things up at this beginning step. I used two jalapenos, but if you don’t want your soup all that spicy you can easily choose one jalapeno. After these beginning ingredients have sizzled away, it is time to really spice things up! Specifically with chipotle peppers!! I like to buy my chipotle peppers in adobe sauce, because they are so easy to chop and add to your recipe. I used two chopped chipotles for an extra spicy bite. Chopped sun dried tomatoes are the finishing off sizzling step for this soup.
extra simmering = extra flavor
The next step for this delicious spicy soup is to add chicken broth, canned and fresh tomatoes, and chopped grilled chicken. At this point you are done with all of the hard work and can just let your soup simmer away. I like to let my soup reduce down by at least one third to ensure that all of your flavors have had a chance to marinade properly.
YAY! it’s topping time!!
When you cannot stand to wait one more minute, it is time to prepare the toppings! I have to confess that the toppings may be my favorite part. Especially when they consist of freshly chopped cilantro, limes, sour cream, avocados, and tortilla chips. To put it another way, the toppings are almost an appetizer all by themselves. The brightness of the lime with the distinct flavor of the cilantro really enhance the flavor. Similarly, the avocado and sour cream add creaminess and cooling to all of the delicious spices. The Taa Daa moment comes when the tortilla chips are placed over the other toppings. Get ready for your first delectable bite!Print
spicy chicken soup with corn and chipotle peppers – CCC soup!
You will love this spicy chicken soup with corn, jalapeno, and chipotle peppers, with a topping of cilantro, lime, sour cream, avocado, and tortilla chips!
- Prep Time: 25 minutes
- Cook Time: 1.5 hours
- Total Time: 2 hours
- Yield: 6–8 bowls of soup 1x
- Category: soup
- Method: cook top
1/4 cup olive oil
4 cloves of minced garlic
6–8 carrots chopped in thin slices
6 shallots chopped
2 jalapeno minced
8 sun dried tomatoes chopped fine (you may use the dried version and hydrate them, or buy the ones that are already hydrated)
2 chipotles in adobe sauce chopped fine
2 cartons chicken broth
One 14oz. can of diced tomatoes (you may use a flavored version if you wish)
28 oz. bag of frozen corn
3 fresh tomatoes chopped
3 chicken breasts grilled and chopped
salt and pepper to taste
1/2 cup cilantro chopped
1 cup of sour cream divided
one lime cut into wedges divided
one avocado cut into wedges divided
Heat olive oil in a large dutch oven or soup pan on medium low heat
Add carrots and shallots and cook until tender, stirring occasionally
Add jalapeno, chipotle, sun dried and minced garlic being careful not to let the garlic burn or it will become bitter and ruin the taste of the soup.
Raise heat to medium and pour in chicken stock
Bring to a boil, stirring occasionally
Add frozen corn
Lower heat to a simmer and let cook until reduced by 1/3
salt and pepper to taste
Let simmer for an additional 15 minutes
Pour into serving bowls and place topping ingredients on the top:
squeeze of lime wedge, slice of avocado, dollop of sour cream, sprinkle of fresh cilantro and tortilla chips
Keywords: chicken, corn, chipotle peppers, cilantro, avocado
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