Chipotle Pepper Chicken Soup by Colleen

I live on this soup. I have been working for months on trying to match the soup that is served at Palo Alto Sol, the Mexican restaurant. This isn’t an exact replica, but it is close enough and it is healthy (a little less so if you add a lot of chips and cheese to the bowl). You can also add chopped avocado (which PA SOL does) but I’m allergic now to avocado (phooey) so I’m not including it here so I don’t feel even more deprived. (But avocado will give the soup a nice creamy touch, plus a little hint of green).

—- Colleen

Chipotle Pepper Chicken Soup
(Inspired by Sopa Azteca from Palo Alto Sol)

Serves 8

1 large shallot, chopped fine
olive oil
2 heaping teaspoons of chipotle pepper powder
½ teaspoon red pepper flakes
2-3 Tablespoons Bomba tomato paste
1-2 teaspoons of dried garlic
1 large can of crushed pomodoro tomatoes
1 can chipotle Rotel
1 can of diced mild green chilis
3 red/yellow bell peppers, seeded and chopped
2 large containers of Swanson’s chicken broth
1 rotisserie chicken, boned and shredded
salt to taste
Optional:  chopped avocado for garnish


Saute the shallots in olive oil until soft. Add in chili powder and pepper flakes and sauté for about 2 minutes. Add in the paste, garlic, tomatoes, Rotel, green chilis, and chopped bell peppers and toss with the shallots. Then pour in the broth and add the chicken. Stir and season with salt to taste. Let simmer for 20-30 minutes until bell pepper is softened.

Serve with crushed tortilla chips and shredded cheese.

Freezes well.