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 en adobo , chopped, remove the seeds if you prefer less spicy
- 3 tablespoons fresh cilantro , chopped
- 1 15 oz can black beans
- 1 15 oz can Great Northern beans
- 1 15 oz can diced tomatoes
- 1 15 oz can corn
- 4 cups homemade chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon sugar
- 1 1/2 teaspoon salt plus more to taste
- sour cream for topping
Instructions
- 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.
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