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Chili Chicken Soup

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  • Sauté onion and celery with 1 tsp kosher salt in olive oil over medium heat until tender and just beginning to brown
  • Add garlic and chipotle powder and stir until fragrant
  • Add broth and tomatoes and bring to a boil
  • Add chicken chili and stir to blend
  • Allow to come back to a boil (should only take a minute), reduce heat to low and cover
  • Simmer until hot
  • Add corn and spinach, turn off heat and cover until ready to serve

    If not serving immediately, hold off on adding the corn and spinach until after you've reheated the soup.

    Serve with cilantro and optional cheese to garnish at table.

    *This recipe uses leftovers from wonderful chili with a few additions. Check out the Chili Braised Chicken recipe.

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