Chipotle Chicken Soup recipe

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Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cut into cubes
1 onion, chopped
1 clove garlic, minced
1 tablespoon chicken bouillon granules
1 tablespoon adobo sauce from canned chilies, or to taste
1 teaspoon white sugar
2 (14.5 ounce) cans petite diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 ½ cups water, or as needed
1 bunch cilantro, chopped

Nutrition Info

155 calories
carbohydrate: 17.2 g
cholesterol: 29.4 mg
fat: 3.5 g
fiber: 2.6 g
protein: 13.9 g
saturatedFat: 0.7 g
servingSize: -
sodium: 498.4 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

Recipe Yield

8 servings

Recipe Note

The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.

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