Chipotle Chicken and Black Bean Soup

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

1. 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.
2. Stir in the oregano and cumin and season with salt and pepper. Cook 1 minute.
3. 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