Creating your account...
Thanks for joining HalfHourMeals.com!
An unexpected error occurred. Please try again.
- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
6
Spicy Chicken Soup
Description
You can always add an extra chile to this, but I recommend trying it first. It's pretty spicy as is! The original recipe didn't use beans, but I thought it was a nice addition. In fact, I think this would be great as a vegetarian soup. Just omit the chicken and add several varieties of beans, or even chickpeas. I also used frozen corn, because I really don't like canned vegetables. Extra adobo chiles can be stored in the freezer in a zip top sandwhich bag. As always, soups are great in the slow cooker.
add to shopping list Ingredients
1 ( 7 ounce) can chipotle chiles in adobo sauce
1 teaspoon Olive Oil
1/2 cup chopped green onions
2 cloves cloves garlic, minced
1 teaspoon ground cumin
2 cups chopped cooked chicken
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can diced tomatoes and green chi
1 (11 ounce) can corn
1 (15 ounce) can black beans
Preparation
Remove 1 chile from can and mince. Reserve the remaining chiles for another use. Heat the oil in a large saucepan over medium-high heat. Add onions, garlic, and cumin; saute 4 minutes or until the vegetables are soft. Stir in minced chile, chicken, broth, tomatoes, and corn. Bring to a boil; reduce heat, and simmer 3 minutes.
