black bean chicken chipolte soup
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.)
prep time
20 Min
cook time
8 Hr
method
---
yield
8 serving(s)
Ingredients
- 1/2 - store bought rotisserie or self roasted chicken
- 3 cans black beans (15 oz cans)
- 2 cans corn ( must use canned corn for liquid)
- 1 can chipolte in adobo sauce
- 1 large onion diced
- 4 cloves garlic
- 1-2 cup favorite shredded mexican cheese mix
- 1/4 cup fresh chopped cilantro
- 1/2 cup sour cream
How To Make black bean chicken chipolte soup
-
Step 1shred meat from bone and skin of entire half of whole roasted chicken
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Step 2place olive oil in saute pan and saute onion until soft, add garlic and saute several more min.
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Step 3In 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
-
Step 4add the corn, unrinsed black beans, sauted onion/garlic and shredded chicken to crock pot. Stir and cook on low for 6 to 8 hours.
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Step 5In side dishes have sour cream, shredded cheese, fresh chopped cilantro, to top soup to your liking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Chicken Soups
Category:
Bean Soups
Tag:
#Quick & Easy
Keyword:
#easy
Keyword:
#very
Keyword:
#chipotle
Keyword:
#Black-bean
Keyword:
#chicken
Keyword:
#soup
Collection:
Soup's On!
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