Smoky South of The Border Soup
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Shredded chicken, beans, corn and smoky chipotles in adobo sauce come together to create this incredible Mexican-inspired South of the Border Soup! It’s the perfect make-ahead dish because the flavor is even better the next day. And it freezes well too, so make a double batch while you’re at it!
This one is sure to become a family favorite! I made this on a whim back in 2013. My toddler was taking his nap, my baby was happily cooing away…and so I went to work in the kitchen! Some of my best creations come spontaneously rather than from careful, conscious planning (though there are those as well). Often as I’m scanning the ingredients on hand in my fridge and in my pantry, ideas will jump out at me. Such was the case that day. Two things initially stood out to me: Bone-in chicken and a can of chipotles en adobo. I instantly knew I wanted to use them…somehow. The clock was ticking…my toddler would be awake from his nap before long…so I grabbed the ingredients and set to work. Pacing myself, like a candidate on the TV show “Chopped”, I hustled about, grabbing this and grabbing that in order to get this dish finished on time. The end result: this Smoky South of The Border Soup. Soon we were sitting down to family dinner and my in-home panel of food critics presented their verdict: It’s a winner! And I’m confident you will agree!
This soup is easy to make and, aside from preparing the homemade chicken broth, takes about 5 minutes to prepare and 25 minutes to cook. You can make the broth the day before to save time.
Smoky South of the Border Soup Recipe
Let’s get started!
Homemade chicken broth is the best. There just is no comparison. And since you have to cook the chicken anyway for this dish, why not turn it into a luscious broth to use for your soup?
Place the chicken in a stock pot with 5 cups of water. Add a stalk of celery and a carrot, cut into 2-inch pieces. Add a bay leaf and a few black peppercorns. Bring to a boil, reduce heat to low, cover and simmer for 1 hour. Discard the vegetables and bay leaf. Place the chicken on a plate, discard the skin, and shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim off the fat on top and discard. Set chicken broth aside.
Heat the oil in a Dutch oven (I use and love Lodge) on medium-high and saute the onions until translucent and just beginning to caramelize. Add the garlic and jalapenos and cook for another minute.
Add the red bell pepper and cook for another 3-4 minutes.
Add the beans, tomatoes, chicken and chipotles and stir to combine. For my DIY readers, be sure to check out my recipe for homemade Chipotle Peppers in Adobo Sauce.
Add the corn, cilantro, spices, and chicken stock and stir to combine.
Bring the soup to a boil, reduce the heat to medium, cover and simmer for 25 minutes.
Serve with a dollop of sour cream and some shredded Cheddar cheese, if desired.
Enjoy!
For more delicious soups from around the world be sure to try my:
- German Potato Soup
- Minestrone
- Italian Wedding Soup
- Harira
- Chicken Tortilla Soup
- Wonton Soup
- Matzo Ball Soup
- New England Clam Chowder
- Caldo Verde
- Curried Lentil Soup
- White Bean and Sausage Soup
- Pozole Rojo
- Zuppa Toscana
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Smoky South of The Border Soup
Ingredients
- 2 chicken thighs and 2 drumsticks , or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken
- 1 tablespoon oil
- 1 yellow or white onion , diced
- 3 cloves garlic , minced
- 1 jalapeno , seeded and diced
- 1 red bell pepper , diced
- 3 chipotles in adobo sauce , chopped, remove the seeds if you prefer less spicy
- 3 tablespoons fresh cilantro , chopped
- 15 ounce can black beans , rinsed and drained
- 15 ounce can Great Northern beans , rinsed and drained
- 15 ounce can diced tomatoes
- 15 ounce can corn , rinsed and drained
- 4 cups homemade chicken broth (you'll be making this as part of the recipe)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon sugar
- 1 1/2 teaspoon salt
- sour cream for topping
- shredded Cheddar cheese for serving , optional
Instructions
- Note: for a quicker version you can use 2 cups of shredded cooked chicken and 4 cups chicken broth and skip the first step below.Place the chicken in a stock pot with 5 cups water. Add a stalk of celery and a carrot cut into 2-inch pieces. Add a bay leaf and a few black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard.
- Heat the oil in a Dutch oven over medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining ingredients, bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes. Serve with a dollop of sour cream and shredded Cheddar cheese, if desired.Note: this soup tastes even better the next day!
Nutrition
Originally published on The Daring Gourmet January 24, 2013
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
As usual your recipes are outstanding and this one is terrific. I don’t know how fast your are in the kitchen, but prep time takes more than 5 minutes.
I used left over chicken from a roasted chicken I made and used the broth made from the carcass. It was great way to use my leftovers.
Had to make very minor modifications as in Canada we don’t get beans, corn or diced tomatoes in 15 oz cans. Only these quantities were modified and only slightly. I would not recommend changing a single thing!!
Oh thank you so much, Marilla, I really appreciate that! <3 I'm thrilled that you enjoyed this soup, it's one of the first recipes I published on my site and we love it too. You're absolutely right, 5 minutes of prep is a little unreasonable :) Thank you for catching that, I've updated it!
Another winner, thank you! My family loved the soup and it was a surprisingly quick meal to put together. I started a frozen lump of chicken drums in water with the celery and carrot while I chopped and added everything else to the dutch oven. With that cooking on low, it wasn’t long before the chicken was ready to shred and add along with the cooking liquid.
Nice subtle heat. We served it with Frito corn chips sprinkled over the top along with jalapeno crisps for those that like more heat.
Wonderful, Linda, thanks so much!
I made this soup for the first time last night in an electric pressure cooker that i received at Christmas and it was amazing! It was a last minute decision so i used the meat from a rotisserie chicken but next time i’ll make my own stock.
I’m so glad, Kim, thank you! I really love this too and I’ve just realized how long it’s been since I last made it – thanks to your reminder, I now know what to make for dinner tonight :)