CREAMY CHIPOTLE CHICKEN PASTA SOUP
Español Looking for an easy recipe that feeds a crowd without a ton of effort? This creamy chipotle chicken pasta soup checks every box.
Why you’ll love it
This soup has a flavor everyone loves, making it perfect for baby showers, kids’ parties, bridal showers, or a cozy dinner with friends. Serve it in individual bowls or set out a big dish so guests can help themselves.
Beyond the flavor, this soup packs a nutritional punch: it’s a good source of protein, potassium, and calcium — nutrients that support healthy bones and help prevent muscle cramps. That makes it a great option for growing kids, women going through menopause, and older adults alike.
It’s also lighter than the traditional version, since a few ingredients have been swapped for lower-fat alternatives. That makes it a solid choice for anyone mindful of their weight, blood pressure, or cholesterol as part of a balanced diet.
If you’re on the other end and trying to gain weight, feel free to add an extra portion of cheese. And if you want to skip heavy cream altogether, Greek yogurt is a great substitute — no artificial flavors, and it supports healthy digestion.
Bottom line: this is a recipe that lets you eat well without giving up flavor, and it’s guaranteed to be a hit with family and guests. Let’s get cooking.
Total time: 20 minutes
Servings: 4-6
Ingredients
- 2 cups elbow macaroni (coditos)
- 2 chipotle peppers in adobo sauce
- 1 cup skim milk
- 1 cup plain Greek yogurt
- 1/2 cup onion
- 12 oz (350 g) boneless chicken breast
- 3 garlic cloves
- Salt to taste
- Pepper to taste
- Shredded Chihuahua cheese, for serving (optional — Monterey Jack or mozzarella work as a substitute)
Instructions
- Bring 3 cups of water to a boil.
- Add 1 garlic clove, the onion, and the chicken seasoned with salt and pepper. Cook until the chicken is fully cooked through.
- In a separate pot, cook the elbow macaroni in water with 1 garlic clove until al dente.
- For the sauce: blend the remaining garlic clove, the chipotle peppers, skim milk, and Greek yogurt until smooth.
- In a large bowl, combine the cooked pasta with the warm, shredded (or diced) chicken.
- Pour in the chipotle sauce and mix well until everything is evenly coated.
- Top with Chihuahua cheese or your favorite melting cheese — only if you’re giving yourself permission for a few extra calories. Serve warm or cold.
Tips and substitutions
- For an even lighter version, use low-fat Greek yogurt.
- Adjust the amount of chipotle to control the spice level.
Creamy Chipotle Chicken Pasta Soup (Light & Easy)
Ingredients
- 2 cups elbow macaroni
- 2 chipotle peppers in adobo sauce
- 1 cup milk
- 1 cup plain greek yogurt
- 1/2 cup onion
- 12 oz boneless chicken breast
- 2 garlic cloves
- salt to taste
- pepper to taste
- Shredded Chihuahua cheese or mozzarella
Instructions
- Bring 3 cups of water to a boil.
- Add the garlic, onion, and chicken seasoned with salt and pepper. Cook until the chicken is fully cooked through.
- In a separate pot, cook the elbow macaroni in water with a garlic clove until al dente.
- For the sauce: blend the remaining garlic, chipotle peppers, skim milk, and Greek yogurt until smooth.
- In a large bowl, combine the cooked pasta with the warm, shredded (or diced) chicken.
- Pour in the chipotle sauce and mix well until everything is evenly coated.
- Top with Chihuahua cheese or your favorite melting cheese — only if you're giving yourself permission for a few extra calories. Serve warm or cold.
