Creamy Chipotle Chicken Pasta Soup (Light & Easy)
A creamy, lightened-up chipotle chicken pasta soup that's easy to make and perfect for feeding a crowd. Ready in 20 minutes!
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.
Tried this recipe?Let us know how it was!