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Prep Time: 45 Minutes Cook Time: 31 Minutes |
Ready In: 76 Minutes Servings: 6 |
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This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it. Ingredients:
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 tablespoon water |
1 lb boneless skinless chicken thighs, cut into bite size pieces |
1/2 teaspoon sweet paprika |
1/2 teaspoon mexican oregano |
2 (14 1/2 ounce) cans chicken broth |
1 (14 1/2 ounce) can pink beans or 1 (14 1/2 ounce) can black beans |
1 (28 ounce) can diced tomatoes with juice |
1/4 cup tomato sauce (optional) |
1 cup frozen corn kernels |
1 -2 tablespoon chopped canned chipotle chile in adobo |
1 teaspoon adobo sauce (optional) |
salt |
1/4-1/2 cup fresh cilantro, chopped |
1/2 lime, juice of |
Directions:
1. In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
2. Stir in paprika and oregano into the onions; add chicken, cook until done.
3. Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
4. Bring to a boil, reduce heat, and simmer for 30 minutes.
5. Stir in chopped cilantro and lime juice and heating through 1 minute.
6. Add salt to taste.
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