Gosh, we love soup in this household. If or when cooler temps hit in Southern California, soup is immediately on the menu and this recipe has become one of our favorites. We love the Mexican flavors and spiciness of this soup. It's full of lean protein and fiber and is chockfull of veggies. Don't forget the cilantro and crunchy corn chips as toppings.
PrintChipotle Black Bean Chicken Soup
This soup is part chowder, part soup and is so delicious. It's packed with veggies and is high in fiber and protein. You control the spiciness so choose your own adventure with this tasty soup!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 2 Tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1 cup red bell pepper, diced
- 2 teaspoons garlic, minced
- 1 teaspoon salt
- ¾ teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon pepper
- 2 Tablespoons all purpose flour
- 1 cup Fairlife Reduced Fat 2% milk
- ½ cup half and half
- 4 cups chicken bone broth
- 2 ounces canned diced green chilis (about half a can)
- 1 to 2 Tablespoon chipotle chili in adobo sauce, finely minced (adjust for desired spice level)
- 7.5 ounces canned fire roasted diced tomatoes (about half a can)
- 1 15 ounce can black beans, drained and rinsed
- 2 cups russet potato, washed but unpeeled, diced into ½” chunks
- 1 cup frozen roasted corn
- .75 pounds skinless, boneless rotisserie chicken breast, diced
- Handful of cilantro, roughly chopped
- corn chips (like Frito's), lightly crushed
Instructions
- Over medium heat, melt butter and saute onion and bell pepper in a large pot for 1 minute
- Add garlic and spices to pot and saute for 1 minute
- Add flour to pot and saute with veggies and spices for 1 minute, until lightly browned
- Add milk, half and half, bone broth, green chilis, chipotle chili, beans and tomatoes
- Bring mixture to a light boil then add potatoes and corn. Turn heat down to simmer and cook uncovered for 20 minutes
- Add chicken to the pot and simmer for an additional 15 minutes.
- Top each serving of soup with 1 teaspoon of cilantro and about a tablespoon of crushed corn chips
Notes
If spice averse, only use 1 teaspoon or ½ tablespoon of chipotle chili and don't include any seeds.
This soup freezes well for up to two months. Add a bit of broth to reconstitute if needed.
Nutrition
- Calories: 396
- Sugar: 7 g
- Sodium: 1287 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 33 g
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