Ingredients

The following ingredients have 4 Servings
  • 1 can chipotle peppers in adobo sauce
  • 1 tablespoon extra virgin olive oil
  • 1 jalapeno pepper (seeded and finely chopped)
  • 1 red or orange bell pepper (seeded and finely chopped)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ½ teaspoon dried paprika
  • 6 cloves garlic (minced)
  • 2 tablespoons gluten-free flour*
  • 3 cups Almond Breeze Unsweetened AlmondMilk Original
  • 2 cups low sodium chicken broth
  • 6 small red potatoes (about 1 lb., peeled and diced small)
  • 3/4 cup nutritional yeast**
  • 2 cups diced or shredded (cooked chicken***)
  • 16 oz frozen corn****
  • Juice from 1 lime (about 2 tablespoons)
  • 1/2 to 1 teaspoon or to taste sea salt or Himalayan salt
  • Chopped cilantro to garnish (optional)

Instruction

  • Mince one chipotle pepper from the can. Remove 1 teaspoon of the adobo sauce and set it aside to be used later. You can save the remaining peppers and sauce for another use.
  • Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the chipotle pepper, jalapeno pepper, bell pepper, cumin, oregano, and paprika and sauté for 5 minutes, or until the peppers become soft. Add the garlic, stir and cook for an additional 30 seconds, or until fragrant.
  • Stir in the flour with a wooden spoon and cook for 1 minute, or until there is no longer any visible raw flour. Stir in the almond milk and chicken broth, scraping up any bits from the bottom of the pan as you stir.
  • Add the potatoes, bring the mixture to a boil, then reduce the heat to low and simmer for 10 to 15 minutes, or until the potatoes are tender and can be easily pierced with a knife.
  • Add the nutritional yeast, chicken, corn, lime juice and the reserved 1 teaspoon of adobo sauce. Cover and cook for an additional 10 minutes, or until the soup is completely heated through. Serve immediately.