Another soup! I figured it would be appropriate given last week a considerable portion of the Northeast was covered in snow, rain, and ice. Nice welcome into the spring season, don’t you think?
Today, we are going to make a soul-warming soup, chipotle pulled chicken chili. I developed this recipe not anticipating it would be so AWESOME, it kind of blew me away. I love pulling together a delicious meal with the odds and ends in the kitchen. This time it came out SO well that I had to share with all of you!
The amount of prep for this soup is MAYBE 15 minutes, so super easy. You can feed the family (3-4ppl) OR if you’re cooking for one, just throw half of it in an air-tight container in the freezer for later.
Stay warm everyone and happy spring!
2 small-medium bone-in, skinless chicken breasts (or you could do thighs but make sure bone-in)
1 medium white or yellow onion, chopped
3-4 chipotles in adobo sauce (you can buy the small can)
1 15oz can of diced tomatoes
1 15oz can of black beans
1 15oz can of pinto beans
1/4 cup chunky salsa
1-3 tbsp olive oil
white pepper (optional)
salt and pepper to taste
- In a soup pot, add 2 tbsp olive oil and put on medium, medium-high heat.
- Meanwhile chop onion, set aside. Additionally, prep the chicken.
- Coat chicken with adobo sauce from the can of chipotles in adobo. Then, sprinkle chicken with cumin, garlic powder and white pepper if desired.
- When the pot is hot, add the chicken (breast side down) and onion. Add a sprinkling of salt and pepper on both onions and chicken.
- Cook until chicken is slightly browned (maybe 6 minutes) then flip. Cook until onions are translucent. While the chicken is cooking, drain and rinse beans.
- After flipping chicken and cooking another few minutes, add can of tomatoes (with juice), two cans of rinsed beans, salsa, chipotles plus a spoonful of adobo sauce, and water–just fill up can that used to hold tomatoes (I swirl the water around to collect all remaining tomato bits).
- Add a sprinkling of cumin, chili powder, salt and pepper.
- Cook uncovered for about 30-40 minutes. Remove chicken and let cool slightly before shredding.
- Taste remaining soup and add more spices, or thin out with more water, according to your preference.
- Shred chicken, discard bones, and add back to soup. Let sit for 10 minutes for the soup flavors to permeate the chicken pieces before serving.
- Serve with sour cream, shredded cheddar cheese, and/or chopped chives