Mexican Chicken Soup with Chipotle Peppers amp Corn

4 years ago

Mexican Pozole is one of my most cherished meals but one that I cannot eat much too often due to the fact it is very high in calories and fat content. Sure, you can substitute chicken in place of beef, but the truth is preparing this Mexican favorite does require some time and planning (not to mention a bunch of ingredients). So when you are in a time crunch, or are looking for a healthy version of this dish, coming up with a mock version is ideal. Therefore, I decided to come up with a healthier (and yummier according to my husband) version of this delicious and savory soup.

My husband and I really enjoy spicy food and something we always have in our pantry is a small can of chipotle peppers in adobo sauce. If you have never tried cooking with chipotle peppers, you will be amazed by how much flavor it adds to a dish. When I first started cooking with chipotle I would only use it to make Tinga tostadas (another favorite of mine) but since then have experimented with these peppers and have created several dishes with it.

Yes you guess it, the star of my chicken soup (or caldo as us Hispanics call it) is the chipotle peppers. Get ready to give your taste buds something to write home about!

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Do you like Mexican food? If so, what is your favorite dish?

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