CHIPOTLE SOUP II

Chipotle Soup II image

This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

Provided by justcallmetoni

Categories Chicken Thigh & Leg

Time 1h16m

Yield 6 serving(s)

Number Of Ingredients 17

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Ingredients

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon water
1 lb boneless skinless chicken thighs, cut into bite size pieces
1/2 teaspoon sweet paprika
1/2 teaspoon Mexican oregano
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can pink beans or 1 (14 1/2 ounce) can black beans
1 (28 ounce) can diced tomatoes with juice
1/4 cup tomato sauce (optional)
1 cup frozen corn kernels
1 -2 tablespoon chopped canned chipotle chile in adobo
1 teaspoon adobo sauce (optional)
salt
1/4-1/2 cup fresh cilantro, chopped
1/2 lime, juice of

Steps:

In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
Stir in paprika and oregano into the onions; add chicken, cook until done.
Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
Bring to a boil, reduce heat, and simmer for 30 minutes.
Stir in chopped cilantro and lime juice and heating through 1 minute.
Add salt to taste.

Nutrition Facts : Calories 323.5, Fat 7, SaturatedFat 1.5, Cholesterol 63, Sodium 872.6, Carbohydrate 40.5, Fiber 6.7, Sugar 5, Protein 27.2

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