Black Bean Chicken Chipolte Soup
|Categories:||Chicken, Chicken Soups, Bean Soups, Quick & Easy|
|1/2||store bought rotisserie or self roasted chicken|
|3 can(s)||black beans (15 oz cans)|
|2 can(s)||corn ( must use canned corn for liquid)|
|1 can(s)||chipolte in adobo sauce|
|1 lg||onion diced|
|1-2 c||favorite shredded mexican cheese mix|
|1/4 c||fresh chopped cilantro|
|1/2 c||sour cream|
Pinched by martinmar, and 480 more.
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Directionsshred meat from bone and skin of entire half of whole roasted chickenplace olive oil in saute pan and saute onion until soft, add garlic and saute several more min.In crock pot put entire can of chipolte and adobo. Put in juice of two cans corn and rinse chipotles and remove all but one if you don't like very spicy. Add more to your liking. More chipoltes mean more heat. I serve the left over chipoltes on the table for folks who want more heatadd the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.