Chicken Chipotle Soup

Tired of eating out? 30 minute Chicken Chipotle Soup is a quick, easy and fabulous Tortilla Soup.

Course Soups and Stews

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 96.5kcal

Cost $12

2 cups rotisserie chicken shredded
1 8 oz. jar mild picante sauce
1 15 oz. canned black beans drained and rinsed
1 15.25 oz. canned corn drained - no canned corn? Substitute 2 cups frozen corn
4 cups chicken stock
1 red bell pepper seeded and chopped
1 green bell pepper seeded and chopped
1 yellow onion peeled and diced
½ jalapeño seeded and finely chopped
1 chipotle pepper minced
1 tablespoon vegetable oil
optional toppings - shredded cheese, tortilla chips, cilantro, sliced jalapeños and sour cream

Dice the peppers and onions.
Add the oil to a large pot over medium heat on the stovetop. Add the diced peppers and onion. Saute for 8-10 minutes.
Add the minced chipotle pepper, black beans, corn chicken broth and Picante sauce. Increase heat to high, bring to a boil. Reduce to medium and simmer for 15-20 minutes.
Add the chicken meat and heat thru. This will only take a couple of minutes.
Garnish with shredded cheese, chips, lime wedges, sour cream, etc., or no condiments at all!

Removing the seeds & membrane from the jalapeño will remove the majority of the heat. However you can always omit them.