Chipotle Chicken Soup is the perfect start to a dinner for colder nights. The well-balanced soup is known for its perfect blend of ingredients, smoky hot flavors of chipotle pepper, the understated flavor of the black beans, the cool and calming texture of sour cream and the sweetness of corn which makes it a hearty meal for winter.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Yield: 3-1/4 quarts or 8 servings
Chopped onion 1 large
Canola oil 1 tablespoon
Minced garlic cloves 4
Chicken broth (reduced-sodium) 4 cups
Pinto beans 30 ounces
Diced tomatoes (fire-roasted) 30 ounces
Frozen corn 3 cups
Seeded and minced chipotle peppers
(in adobo sauce) 2
2 teaspoons adobo sauce
Ground cumin 1 teaspoon
Pepper 1/4 teaspoon
Cooked chicken breast (cubed) 2 cups
Sour cream (fat-free) 1/2 cup
Fresh cilantro (minced) 1/4 cup
In a large saucepan or Dutch oven, heat olive oil over medium heat. Add onions and sauté until tender. Add minced garlic and cook for approximately 1 minute. Add the chicken cubes and cook for about 5 minutes or until the center of the chicken is no longer pink. Add the rest of the ingredients except cilantro and sour cream and bring to a boil. Reduce heat and cook on sim for roughly 20 minutes. You can cook the soup covered if you like your ingredients ultra soft or leave it uncovered to ensure a bit of bite to all the ingredients. You may add hot water to the soup to adjust consistency to your liking. Once cooked, remove the pan from heat and garnish with cilantro and sour cream. Serve hot.
1. To add crunchiness to the onions, sauté them on high heat and allow the edges to brown before reducing heat.
2. To ensure that the garlic doesn’t burn, reduce heat to simmer while cooking them.