Chupe de Pollo con Chipotle – hearty, healthy South American soup


I got this recipe from my brother years ago.  He found it in some magazine (maybe Cooking Light?) and it’s been a favorite ever since.  It makes great leftovers.  I thought it was a Mexican soup because of the ingredients/flavors but discovered today it’s originally from South America!

Serves 6-8 or so

  • 1 small can chipotle chiles (found in the Mexican grocery aisle at your local store) – I dice 1-2 chilies for medium spiciness.  Please note, these are SPICY chilies so if you are not big on spicy food, you might try dicing half a chili or even just take some of the “adobo sauce” from the can (maybe 2 T?) and forget the chili itself.
  • 1 T olive oil
  • 2 c chopped onion (1-2 medium onions or to taste)
  • 1 c chopped carrot
  • ½ chopped celery
  • 1 t ground cumin (my FAVORITE Mexican spice)
  • ½ t dried oregano
  • ½ t dried thyme
  • garlic powder to taste
  • 6 c fat free chicken broth (3 cans Campbell’s works)
  • 1 ½ pounds uncooked boneless skinless chicken breast, cubed
  • 2 medium red potatoes, cubed
  • 1 large can hominy, rinsed and drained (if you’re not into hominy you can used 2 cans white beans or even kidney beans)
  • ¼ c half and half
  • 1 c chopped tomato
  • ½ c chopped cilantro
  • salt to taste
  • lime wedges
  • 2 avocados, cut into bite size chunks

Heat oil in large pot.  Sauté onion.  Add the rest of the ingredients through the hominy.  Cover and simmer for about 30 minutes until chicken is tender. Stir in half and half, tomato, cilantro and salt.  Ladle into bowls and serve with lime wedges (squirt the lime in the soup just before eating).  You can also let people top their own bowls with chunks of avocado which they can stir in, or just eat it off the top!

PS:  I looked up the word “chupe” and found this Wikipedia page with some background:

PSS:  If you’ve never used chipotle peppers and want to know what they are and how they’re used, check out this link:

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