Who among us couldn't use a little spice in their life? Lets be honest- we all could. I know I certainly get into the dreaded dinner rut where each meal seems to blend into the next, none particularly standing out from the one before. I am constantly on the hunt for something that is flavorful and interesting while still being cost and time effective. Soup often fits that's bill for me and this one certainly does just that. This soup is the perfect answer to livening up a weeknight meal. Its quick and easy but laden with robust taste all topped off with a kick. The soup has a tomato/chicken base and lends really well to adding just about anything you want to throw in be it fresh veggies or any kind of meat or even shellfish. Get creative with it and make it your own.
At the very least, use it as an excuse to put your Gypsy Kings playlist on repeat, crack open a Negra Modelo and salsa around your kitchen while the aroma of this sopa picante fills the air! Who knows, it just might get your special someone feeling spicy too!
1 lb Chicken B/S Breast- cut into chunks
2 tbsp olive oil
6 c. chicken broth
½ can chipotles in adobo (Use whole can if you like it super spicy)
3 cloves garlic
½ c chopped cilantro
3-4 limes juiced
3 c cooked rice
4 c tomato sauce
1 c frozen corn
Salt and pepper
1 tsp ground cumin
Optional: Sour cream, shredded cheese, sliced avocado
First, begin cooking your rice according to package directions.
In a large pot, add olive oil, bring to medium heat and cook chicken. Meanwhile, add onion, garlic, and chipotles into food processor and puree. When chicken is nearly cooked thru, add lime juice and use to deglaze the pan. Next add chipotle puree, cumin, dash of salt and pepper and stir. Allow to cook until chicken is completely cooked thru. Add chicken stock and tomato sauce, rice, corn and cilantro. Stir to incorporate. Allow to simmer about 30 minutes or until the soup reduces a bit.
Serve with a sprinkle of shredded Mexican cheese and a dollop of sour cream or avocado slices.