Chipotle-Style Soup with Crispy Fried Chicken

This soup is inspired by the Mexican chain restaurant, Chipotle. It is a simple, yet delicious and hearty soup made with chicken, vegetables, and a smoky chipotle chili pepper sauce.

To make the soup, first heat the oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through, about 5 minutes. Remove from the pot and set aside.

Add the onion, bell pepper, and celery to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute.

Return the chicken to the pot along with any juices that have accumulated. Add the broth, tomatoes with their juice, chipotle chili pepper sauce, black beans, corn kernels, cumin, salt and pepper. Bring to a simmer and cook for 10 minutes.

Ladle the soup into bowls and top with crispy fried chicken, cheese, sour cream or avocado if desired. Serve warm."

Make Your Own Campbell's Condensed Soup with Fried Chicken

I will show you how to make your own Campbell's Condensed Soup with Fried Chicken. This is a very easy recipe to follow that will produce a condensed soup that tastes just like the real deal. Let's get started!

Ingredients:

1 whole fryer chicken, cut into pieces

2 cups all-purpose flour

3 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 teaspoon black pepper

1/2 teaspoon cayenne pepper, optional

3 tablespoons vegetable oil, divided

2 cups chicken broth or stock

For the Soup:

In a large bowl, combine the flour, paprika, garlic powder, onion powder, black pepper and cayenne pepper. Dredge the chicken in the mixture until it is well coated. In a large skillet over medium heat, heat 1 tablespoon of oil until hot. Add half of the chicken and cook for about 4 minutes per side or until golden brown. Remove from the skillet and set aside on a paper towel-lined plate. Repeat with the remaining chicken.    Reduce the heat to low and add the remaining 2 tablespoons of oil to the skillet. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for an additional minute. Stir in the broth or stock and bring to a boil. Boil for 2 minutes then reduce the heat to low and simmer for 10 minutes.    To serve, place 1 or 2 pieces of chicken in each bowl and ladle some of the broth over top. Serve with some biscuits on the side for dunking! Enjoy!  

Crockpot Honey Sriracha Fried Chicken Soup

This delicious Crockpot Honey Sriracha Fried Chicken Soup is perfect for a chilly winter day! The honey and sriracha give it a great flavor, and the chicken and veggies make it hearty and healthy.

Ingredients:

1 lb. boneless, skinless chicken breasts

1 onion, diced

3 carrots, peeled and diced

3 celery stalks, diced

2 cloves garlic, minced

2 cups chicken broth diluted with 1 cup water*

1/2 cup honey

1/4 cup sriracha sauce or to taste**

1 tsp. salt, or to taste optional: 1/4 tsp. black pepper, or to taste*

Instructions:

If you are using store-bought broth, remember that there is sodium in it so you may want to reduce the salt listed in the recipe. You can adjust the spiciness of this soup by adding more or less sriracha sauce. You can also adjust the salt level by adding more or less, depending on your preferences. **If you would like a little bit of spice in your soup, you can add some black pepper as well.

Unlimited Possibilities: Fried Chicken Chips in Your Soup

The Best Fried Chicken Chips in Your Soup

Are you looking for an interesting and unique soup to make for dinner tonight? If so, why not try making a soup that features fried chicken chips as one of its main ingredients? This recipe is both easy and delicious, and it is sure to please everyone in your family.

To make this soup, you will need:

1 tablespoon butter 1 onion, diced 3 cloves garlic, minced 3 cups chicken broth 1 cup milk 1/2 cup all-purpose flour salt and pepper, to taste 2 cups chopped cooked chicken 1 cup frozen green peas 1/2 cup shredded cheddar cheese 4-6 tablespoons crème fraîche or sour cream For the fried chicken chips: 1 large egg white 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon black pepper 8 ounces boneless, skinless chicken breast, cut into small strips

To Make the Soup: In a large pot or Dutch oven over medium heat, melt the butter. Add the onion and garlic and cook until softened, about 5 minutes. Stir in the chicken broth and milk. In a small bowl, whisk together the flour, salt, and pepper. Gradually add the mixture to the pot and stir until thickened. Add the chopped cooked chicken, green peas, cheddar cheese, and crème fraîche or sour cream. Heat through until warmed through. To Make the Fried Chicken Chips: Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. In a large bowl, whisk together the egg white, flour, salt, and pepper. Add the chicken strips and toss to coat well. Place the strips on the prepared baking sheet. Bake for 20 minutes or until golden brown and cooked through. Serve in bowls alongside the soup.