The
chipotle chile pepper gained fame many years across the U.S., thanks to certain
fast-food concoctions, but this deeply flavored, smoked chile—usually jalapeno—deserves
a little better recognition, in my opinion. This simple soup features
southwestern/Tex-Mex ingredients with the flavor of chipotle in adobo sauce taking
center stage.
Usually,
store-bought chipotle chiles come canned in adobo sauce—a Mexican staple made
from dried chiles, vinegar, garlic, herbs, and spices. It’s rich and smoky with
a touch of heat. Together, the chipotle and adobo sauce form the base of this
simple, easy chicken and black bean soup. I think you’ll like the flavor.
Serves 4
Ingredients
- 2 tbsp olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped green bell pepper
- 3 chipotle chile peppers in adobo sauce, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp ground cumin
- sea salt
- freshly ground black pepper
- 3 cups chicken broth
- 3 cups cooked shredded chicken breast
- 2-1/2 cups canned black beans, drained and rinsed
- 2 tbsp adobo sauce
- shredded cheese and sour cream, for serving
Preparation
- Heat a soup pot over medium heat and add the oil. Add the onion, bell pepper, chipotle chile peppers, and garlic and cook, stirring a few times, until beginning to soften, 5 minutes.
- Stir in the oregano and cumin and season with salt and pepper. Cook 1 minute.
- Add the broth, chicken, beans, and adobo sauce and bring to a simmer. Reduce the heat to low and cook, covered, until the vegetables have softened and the soup is hot throughout, about 10 minutes. Re-season with salt and pepper, as needed.
Onion Mixture Beginning to Cook |
Oregano Mixture Added |
Broth Mixture Added |
Divide the soup among 4 bowls and pass cheese
and sour cream at the table for topping.
Chipotle Chicken and Black Bean Soup |
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