Spanish Chicken Soup

January 5, 2018

*Recipe adapted from emeals. See additional notes at bottom of recipe



2 cups chopped onion

1 potato (yellow/waxy works best) peeled and cut into half inch dice

1 Small Carrot, chopped

5 cloves garlic, minced

2 Tablespoons olive oil for sautéing (or use water)

1 Tablespoon chopped chipotle pepper in Adobe sauce (optional) (Can use 1/2 teaspoon of cumin instead)

1 (28 oz) can diced tomatoes (or two small cans)

1 (32 oz) carton chicken broth or stock

3 cups shredded rotisserie chicken (or shredded chicken breast and thighs)

2 cups crushed whole grain tortilla chips for serving (I also served with a side of polenta)


Method: Sauté onion, potato, carrot, and garlic in oil or water for 4 minutes. (I wait until closer to the end of the four minutes to add the garlic so it doesn’t burn.) Stir in the remaining ingredients except the crushed tortilla chips. Simmer 20 minutes. 


Top each serving with crushed tortilla chips. 


*Notes: This was a great winter evening soup, but the chipotle pepper made it a little too hot for the kids. Next time I will exchange the pepper for a 1/2 teaspoon or so of cumin. 



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