-
Prep time
15 minutes
-
Cook time
1 hour
-
Serves
6-8
Author Notes
This is my favorite soup to make for my family. This soup is hearty and packed with protein! If needed it can be vegetarian by taking out the chicken! It is even better the next day. —Laura
Continue After Advertisement
Ingredients
-
2 tablespoons
Olive Oil
-
1 cup
diced onion
-
1 cup
diced celery
-
1 cup
diced carrots
-
1 cup
diced poblano pepper
-
2
garlic cloves finely chopped
-
1 teaspoon
salt/pepper
-
1 teaspoon
coriander
-
1 teaspoon
cumin
-
1/2 teaspoon
Mexican or Regular Oregano
-
1/2 teaspoon
Mexican Chile Powder
-
1 tablespoon
Chopped chipotle pepper and sauce (I take seeds out)
-
4 cups
Low Sodium store bought or homemade Chicken Broth
-
1 cup
Roughly Chopped Cilantro
-
28 ounces
Can Crushed Fire Roasted Tomatoes
-
15.5 ounces
Rinsed/drained pinto beans (I use Goya)
-
15.5 ounces
Rinsed/drained black beans (I use Goya)
-
3-4 cups
shredded or cubed cooked Chicken
-
3-4
White/Yellow Corn Tortillas shredded or torn into small pieces
Directions
-
Heat Olive Oil on medium heat in a large stock pot
-
Saute the onions, celery, carrots, and poblano pepper until soft (about 10-15 min). Add garlic and stir for 1 minute or until fragrant. Add salt, pepper, cumin, coriander, oregano, and chili powder and stir for 1 minute or until fragrant.
-
Add the chipotle peppers/sauce, cilantro, roasted tomatoes, pinto beans, and black beans, and bring to a boil. Reduce heat to medium-low, add the corn tortillas and simmer for about 20-25 minutes.
-
Add the cooked chicken to the pot and season to taste
-
Ladle into bowls and top with sour cream or Mexican crema, sliced avocado, cilantro, Mexican crumble cheese, sliced jalapeños, and a sliced lime wedge
See what other Food52ers are saying.