Smoky Chipotle Chicken Fajita Soup – GF, DF

Today is one of those days where I genuinely feel like the universe is sending me a message… I had been putting off posting this soup recipe for awhile because it was really starting to warm up and feel like Spring, although I have been told that not everyone has a weird “soup season” issue like I do? Who knew? Anyways, in a cruel yet totally predictable twist of fate, Mother Nature showed me that soup season really isn’t over yet, at least not in my part of the world. We had more snow, more wind, and it was pretty damn chilly this evening. I guess I better post the soup, right? Right.

My reluctance to post this soup recipe has absolutely nothing to do with how freaking delicious it is. It really is just this weird weather quirk I have. Ironically, I made this soup during our last storm, now locally being referred to as Snowmageddon- the one that shut down the City for 2 days. Remember, that was when I concocted my Paleo Churro Chocolate Chip Cookies? Well, it was a good day for kitchen creations. Two tasty recipes were born that day, the second of course being this Smoky Chipotle Chicken Fajita Soup.

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I have only recently grown to really appreciate the smoky and spicy flavor profile of chipotle peppers in adobo sauce. It was a little too strong for my tastes the first few times I tried it, but then it kept reentering our kitchen, mostly in my husband’s to-die-for huevos rancheros, which is probably my very favorite savory weekend breakfast. The more I tried the chipotle peppers in adobo sauce, the more I grew to love them and started experimenting with them in other recipes, like carnitas, barbacoa, and this soup… They add a depth of flavor that is not easily achievable from dried spices alone.

My Smoky Chipotle Chicken Fajita Soup is super simple to make- slow cooker all the way. Trimmed chicken breasts , onions, bell peppers, garlic, Rotel tomatoes, Hatch green chilies, tomato paste, ALL the spices, chicken stock, and the star of the show, the chipotle peppers in adobo sauce, are all added to the slow cooker and left alone for 4-6 hours. Shred the chicken and done. Dinner is served, preferably with tortilla chips and cheese and sour cream for you dairy friends out there.

The layers of flavor in this soup run deep. Smoky, obviously, but also just the right amount of heat. There’s spice, but the kids still loved it so not too much. The onions and bell peppers add a touch of sweetness and the oregano brings a subtle earthiness that rounds everything out nicely.

Smoky Chipotle Chicken Fajita Soup

  • Servings: 8
  • Difficulty: Easy
  • Print

Smoky Chipotle Chicken Fajita Soup

4-5 lbs boneless, skinless chicken breasts, trimmed of excess fat

1 large sweet onion, diced

3 bell peppers, seeded and diced (any colors will work)

8 cloves of garlic, minced or pressed

1 4-oz can Hatch green chilies

2 10-oz cans of Rotel tomatoes, partially drained

6-oz can tomato paste

1 tbsp EACH garlic powder and chili powder

1/2 tbsp paprika

1/2 tsp EACH cayenne pepper and pink Himalayan sea salt

3/4 tsp oregano

2 tbsp cumin

1-3 tbsp diced chipotle peppers in adobo sauce (feel free to add more to taste!)

28 oz unsalted chicken stock

  • Layer all ingredients in your slow cooker: chicken, veggies, tomato paste, all the spices, then pour chicken stock all around to “mix” the ingredients a little. Set to cook on high for 3-4 hours or on low for 4-6 hours.
  • Using a pair of tongs or two forks, shred your chicken. It should be tender enough at this point that it will easily fall apart when poked and prodded with the tongs.
  • Serve hot with tortilla chips for dipping and toppings of your choice. 🙂 Store leftovers in the fridge.

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This makes a really awesome lunch, too, so pack your leftovers up accordingly. That is one of my time-saving tips. If I know I will be eating my leftover dinner for lunches throughout the week, I pre-portion everything into individual sized containers so they are ready to grab and go. If you’re like me and believe that soup season is a real thing, then do yourself a favor- tuck this away for September or pin it to your Fall board on Pinterest. If you don’t want it now, you most certainly will when the temperatures start to drop again and the leaves begin to change.

Help me out here- am I alone in my seasonal food preferences? I mean, apart from PUMPKIN EVERYTHING in fall? I feel like I can’t be the only person who only wants soups when the weather is cold and dreary or salads when the sun is shining and it’s at least 50 degrees… Weigh in on Facebook or drop a comment on this recipe’s Instagram post.

 

 

 

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