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south of the border soup recipe mexican chicken black beans corn chipotles in adobo sauce smoky

Smoky South of The Border Soup

By Kimberly Killebrew
Shredded chicken, beans, corn and smoky chipotles in adobo sauce come together to create this incredible Mexican-inspired soup!
4.93 from 13 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6

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

Calories: 562kcalCarbohydrates: 98gProtein: 19gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 32mgSodium: 983mgPotassium: 843mgFiber: 12gSugar: 64gVitamin A: 1601IUVitamin C: 40mgCalcium: 118mgIron: 5mg
Course Main Course
Cuisine Mexican, Tex Mex
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