Chipotle Chicken and Chickpea Soup

Don't let the name scare you. This isn't super spicy, it's just got a slight, slight kick with a yummy smoky flavor.
Cook Time 4 hours
Total Time 4 hours


  • 1 cup chopped onions
  • 4 tsp. minced chipotle chile in adobo sauce
  • 1 Tbsp. minced garlic
  • 1 Tbsp. tomato paste
  • 1 Tbsp. vegetable oil
  • 8 cups chicken broth
  • 2 (14 oz) cans chickpeas, rinsed
  • 3 chicken breasts
  • 2 to matoes , cored and chopped
  • 1/2 cup minced fresh cilantro
  • Salt and pepper
  • Sour cream
  • Monterey Jack cheese , shredded
  • Avocados


  1. Microwave onions, chipotle, garlic, tomato paste and oil in bowl, stirring occasionally until onions are softened, about 5 minutes. Transfer to a slow cooker. Stir in broth and chickpeas. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, about 3 to 4 hours on low.
  2. Remove chicken to a cutting board, let cook slightly then shred into bite-size pieces.
  3. Stir in shredded chicken and tomatoes and let sit until heated through, about 5 minutes. Stir in cilantro and season with salt and pepper.
  4. Serve with sour cream, Monterey jack cheese and avocado.