With the smoky, hearty flavor of chipotle peppers, this Southwestern-style soup is sure to keep you warm!

2 Tbsp. extra virgin olive oil

1 cup onion, chopped

2 large cloves garlic, minced

2 tsp chipotles in adobo, or 1 tsp ground chipotle

1 1/2 tsp ground cumin

1/4 tsp allspice

8 cups chicken broth

2 lbs bone-in chicken breasts, skin removed

3 cups corn kernels, fresh or frozen (thawed)

2 cups zucchini, chopped (about 1 medium)

2 cups cherry tomatoes, halved (about 1 pint)

1 1/4 tsp sea salt

1/2 tsp freshly ground black pepper

3 cups brown rice, cooked

2-3 Tbsp. lime juice

  1. Heat oil in a large pot over medium heat.  Add onion and garlic and cook, stirring occasionally, until softened, about 2-3 minutes.  Add chipotles, cumin, and allspice, and cook, stirring, for 1 minute.  Add broth and chicken.  Cover, increase heat to high, and bring to a simmer.
  2. Uncover pot and cook, turning the chicken occasionally, until cooked through, about 20 – 24 minutes.  Skim any foam from the surface as the chicken cooks.
  3. Transfer the chicken to a clean cutting board, and when cool enough to handle, remove the meat from the bones and shred.  Add corn, zucchini, and tomatoes to the pot, and return to a simmer.  Cook until vegetables are tender, about 4-10 minutes.  Stir in the shredded chicken, add rice, and cook until heated through, about 3 minutes more.  Add salt and pepper, and more to taste if desired.  Remove from heat and stir in lime juice to taste.
Original recipe found at eatingwell.com
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