Smoky South of The Border Soup
User Reviews
4.9
26 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
-
Servings
6
-
Calories
562 kcal
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Course
Main Course
Smoky South of The Border Soup
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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
- 2 chicken thigh or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken, 2 drumsticks
- 2 chicken drumstick or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken, 2 drumsticks
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 yellow onion diced, or white onion
- 3 cloves garlic , minced
- 1 jalapeño , seeded and diced
- 1 red bell pepper , diced
- 3 chipotle in adobo sauce chopped, remove the seeds if you prefer less spicy
- 3 tablespoons cilantro chopped, fresh
- 15 ounce black beans rinsed and drained, canned
- 15 ounce great northern beans rinsed and drained, canned
- 15 ounce diced tomatoes canned
- 15 ounce corn rinsed and drained, canned
- 4 cups chicken broth you'll be making this as part of the recipe, homemade
- 2 tablespoons chili powder
- 1 teaspoon cumin ground
- 1/2 teaspoon oregano
- 1 teaspoon sugar
- 1 1/2 teaspoon salt
- sour cream for topping
- cheddar cheese optional, shredded; for serving
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
26 reviews
Excellent
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