Real Recipes From Real Home Cooks ®

black bean chicken chipolte soup

(4 ratings)
Recipe by
Leilani Waller
woolwich, ME

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.)

(4 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 8 Hr

Ingredients For black bean chicken chipolte soup

  • 1/2
    store bought rotisserie or self roasted chicken
  • 3 can
    black beans (15 oz cans)
  • 2 can
    corn ( must use canned corn for liquid)
  • 1 can
    chipolte in adobo sauce
  • 1 lg
    onion diced
  • 4 clove
  • 1-2 c
    favorite shredded mexican cheese mix
  • 1/4 c
    fresh chopped cilantro
  • 1/2 c
    sour cream

How To Make black bean chicken chipolte soup

  • 1
    shred meat from bone and skin of entire half of whole roasted chicken
  • 2
    place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
  • 3
    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
  • 4
    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.
  • 5
    In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.