Spice Up Your Life

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?

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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.

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Stay warm everyone and happy spring!

Ingredients: 

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

15oz water

1-3 tbsp olive oil

cumin

garlic powder

chili powder

white pepper (optional)

salt and pepper to taste

cumin

Instructions:

  1. In a soup pot, add 2 tbsp olive oil and put on medium, medium-high heat.
  2. Meanwhile chop onion, set aside. Additionally, prep the chicken.
  3. Coat chicken with adobo sauce from the can of chipotles in adobo.  Then, sprinkle chicken with cumin, garlic powder and white pepper if desired.
  4. 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.
  5. 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.
  6. 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).
  7. Add a sprinkling of cumin, chili powder, salt and pepper.
  8. Cook uncovered for about 30-40 minutes. Remove chicken and let cool slightly before shredding.
  9. Taste remaining soup and add more spices, or thin out with more water, according to your preference.
  10. 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.
  11. Serve with sour cream, shredded cheddar cheese, and/or chopped chives

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