This recipe serves 4, so double it. I add some extra chicken and shreded mexican cheese and tortilla strips as well. You can plus or minus the flavorful heat by adding more or less chipotles.
Chipotle Chile Pepper Soup
1 Large onion, finely chopped
6 Cloves garlic, minced
1 T Olive oil
16 ozs Boneless, skinless chicken breast, cut into bite size pieces
It is one of my favorites, very easy to make, and even reheats very well.
1 14 1/2 oz Can chicken broth
4 t Chopped canned chipotle peppers in adobo sauce
1/4 t Salt
2 C Fresh tomatoes, chopped
1/2 C Snipped fresh cilantro
In a dutch oven cook the onion and garlic in hot oil over medium high heat about 4 minutes or until tender.
Add the chicken, cook for 2 minutes. Stir in the chicken broth, chipotle peppers, splenda, and salt.
Bring to boiling, reduce heat. Simmer, uncovered, for 15 minutes. Remove from heat. Stir in the tomatoes and the snipped cilantro.