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Ingredients

1 tablespoon olive oil, or more if needed 1 onion, minced 1 head garlic, minced, or to taste 2 (14.5 ounce) cans chicken broth 4 skinless, boneless chicken breast halves, cut into cubes 1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste 2 tomatoes, diced 1 bunch fresh cilantro (leaves only), chopped

Nutrition Info

242 calories carbohydrate: 17.4 g cholesterol: 63.1 mg fat: 7.3 g fiber: 4.1 g protein: 25.4 g saturatedFat: 1.2 g servingSize: - sodium: 1154 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
Pour chicken broth into saucepan, add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce, stir. Mix tomatoes and cilantro together in a separate bowl.
Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

4 servings

Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.