Smoky South of The Border Soup

Name: Smoky South of The Border Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving
Ingredients: 2 chicken thighs and 2 drumsticks; 1 tablespoon oil; 1 yellow or white onion; 3 cloves garlic; 1 Jalapeño; 1 red bell pepper; 3 chipotles in adobo sauce; 3 tablespoons fresh cilantro; 15 ounce can black beans; 15 ounce can great northern beans; 15 ounce can diced tomatoes; 15 ounce can corn; 4 cups homemade chicken broth; 2 tablespoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1 teaspoon sugar; 1 1/2 teaspoon salt; sour cream for topping; Shredded cheddar cheese for serving

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings
6
Calories
562 kcal
Course
Main Course
Cuisine
Mexican, Tex-Mex

Smoky South of The Border Soup

Nevaeh Sloan

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Shredded chicken, beans, corn and smoky chipotles in adobo sauce come together to create this incredible Mexican-inspired soup!

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Ingredients

Servings

2 chicken thighs and 2 drumsticks , or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken
1 tablespoon oil
1 yellow or white onion , diced
3 cloves garlic , minced
1 Jalapeño , seeded and diced
1 red bell pepper , diced
3 chipotles in adobo sauce , chopped, remove the seeds if you prefer less spicy
3 tablespoons fresh cilantro , chopped
15 ounce can black beans , rinsed and drained
15 ounce can great northern beans , rinsed and drained
15 ounce can diced tomatoes
15 ounce can corn , rinsed and drained
4 cups homemade chicken broth (you'll be making this as part of the recipe)
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon oregano
1 teaspoon sugar
1 1/2 teaspoon salt
sour cream for topping
Shredded cheddar cheese for serving , optional

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Instructions

Note: for a quicker version you can use 2 cups of shredded cooked chicken and 4 cups chicken broth and skip the first step below.Place the chicken in a stock pot with 5 cups water. Add a stalk of celery and a carrot cut into 2-inch pieces. Add a bay leaf and a few black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard.
Heat the oil in a Dutch oven over medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining ingredients, bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes. Serve with a dollop of sour cream and shredded Cheddar cheese, if desired.Note: this soup tastes even better the next day!

Nutrition Information

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Calories 562kcal (28%) Carbohydrates 98g (33%) Protein 19g (38%) Fat 10g (15%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 32mg (11%) Sodium 983mg (41%) Potassium 843mg (24%) Fiber 12g (48%) Sugar 64g (128%) Vitamin A 1601IU (32%) Vitamin C 40mg (44%) Calcium 118mg (12%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 562 kcal

% Daily Value*

Calories	562kcal	28%
Carbohydrates	98g	33%
Protein	19g	38%
Fat	10g	15%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Cholesterol	32mg	11%
Sodium	983mg	41%
Potassium	843mg	18%
Fiber	12g	48%
Sugar	64g	128%
Vitamin A	1601IU	32%
Vitamin C	40mg	44%
Calcium	118mg	12%
Iron	5mg	28%