Chipotle Chicken and Black Bean Soup

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Chipotle Chicken and Black Bean Soup
1 (48- oz.) can low-sodium chicken broth
1 (16- oz.) jar salsa
1 (15- oz.) can whole kernel corn drained
1 (15- oz.) can black beans rinsed and drained
1 (7- oz.) can green chiles
1 to 2 chipotle chiles in adobo sauce, minced
1 large onion peeled and chopped
2 stalks celery sliced
2 tsp. Mexican seasoning
1 tsp. oregano
1 rotisserie chicken shredded, skin and bones discarded
Prep time: 10 minutes
Cook time: 1 hour, 15 minutes

Combine all ingredients except chicken in a large stockpot and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add chicken and cook for 15 minutes more. Serve with a small dollop of sour cream and sprinkle with crumbled tortilla chips, if desired.

Makes 8 servings.
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