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Chicken and Chipotle Vegetable Soup
Chicken breasts poach gently in Tupperware cookware while carrots and zucchini are cut into batons, then everything simmers together in a smoky chipotle and tomato broth with chickpeas. Shredding the chicken with an electric mixer under the splash guard of a Tupperware bowl makes quick work of the last step.
- Total time
- 65 min
- Prep
- 15 min
- Cook
- 50 min
Ingredients
Method
In a large Tupperware pot without the rack, poach the chicken breasts over high heat in the water with half an onion and 2 garlic cloves, skimming off any foam.
Cut the zucchini and carrots into batons.
Once the chicken is cooked, lift it out to shred.
Blend the tomatoes, onions and garlic, including the poached ones, with the chipotle and a little of the poaching broth. Add this purée to the pot with the rest of the broth.
Add the carrots and chickpeas and simmer for 15 minutes; add the shredded chicken and simmer 10 minutes more; add the zucchini and cook for a final 10 minutes.
Serve in a bowl with cubed cheese and crisp tortilla strips on top.
