4.9 from 39 votes
Smoky South of The Border Soup
Shredded chicken, beans, corn and smoky chipotles in adobo sauce come together to create this incredible Mexican-inspired soup!
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
Ingredients
- 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
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!
Cup of Yum
Nutrition Information
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
% 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.