Black Bean Chicken Chipolte Soup
|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 large||onion diced|
|1-2 c||favorite shredded mexican cheese mix|
|1/4 c||fresh chopped cilantro|
|1/2 c||sour cream|
Pinched by MarMarMama, and 668 more.
woolwich, ME (pop. 2,849)
Member Since Apr 2011
Authentic Mexican flavor and very easy to make. Has been a favorite of friends and family. I serve with corn bread or corn muffins. (You can substitute chicken with stew beef.)
shred meat from bone and skin of entire half of whole roasted chicken
place 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 heat
add 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.