Spicy Chicken and Black Bean Soup
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 438
- Total Fat
- 25
- Saturated Fat
- 10
- Carbohydrates
- 36
- Dietary Fiber
- 9
- Sugar
- 10
- Protein
- 21
- Cholesterol
- 71
- Sodium
- 1048
- Total: 50 min
- Active: 40 min
Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 large onion, diced
2 tablespoons chili powder
1 tablespoon ancho chile powder
4 cloves garlic, minced
2 red bell peppers, diced
2 poblano peppers, diced
1 serrano pepper, sliced
Pinch freshly ground black pepper, plus more as needed
Pinch kosher salt, plus more as needed
One 14-ounce can black beans, rinsed and drained
One 14-ounce can sweet corn, drained
One 10-ounce can diced tomatoes and green chiles
One 4-ounce can green chiles
1 tablespoon adobo sauce from a can of chopped chipotles
6 cups chicken broth
2 cups shredded rotisserie chicken
2 limes, 1 juiced, 1 cut into wedges
1 cup sour cream
1 cup crumbled Cotija
1/4 cup chopped fresh cilantro
Directions
- Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, a couple of minutes. Add the chili powder, ancho powder, garlic, peppers, black pepper and salt and cook, stirring, until slightly softened, about 2 minutes. Stir in the black beans, corn, canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the broth and chicken. Bring to a boil, then reduce to a simmer and cook for 10 minutes to help build the flavor.
- Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.
- To serve, ladle the soup into a bowl. Spoon over some sour cream, then add a sprinkle of Cotija and cilantro. Serve with the lime wedges.