Chipotle Chicken and Black Bean Soup

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Chipotle Chicken and Black Bean Soup

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: 10 minutes, Cook: 1 hour, 15 minutes, Serves: 8

1. Combine all ingredients except chicken in a large stockpot and bring to a boil. Reduce heat and simmer, covered, for 1 hour.

2. Add chicken and cook for 15 minutes more. Serve with a small dollop of sour cream and sprinkle with crumbled tortilla chips, if desired.

Nutritional Information:
385 calories, 46 g protein, 12 g fat, 21 g carbohydrate, 5 g fiber, 121 mg cholesterol, 750 mg sodium


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