Active Time: 15 MinsTotal Time5 Hours 15 Mins
Yield: Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make it in your Instant Pot? Click here for the recipe.
Ingredients
- 1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)
- 4 cups unsalted chicken stock (such as Swanson)
- 1(15-oz.) can unsalted black beans, drained and rinsed
- 1(14.5-oz.) can unsalted diced tomatoes
- 1 cup chopped yellow onion
- 1 cup chopped red or orange bell pepper
- 1 cup fresh or frozen corn kernels
- 2 tablespoons chopped canned chipotle chiles in adobo sauce
- 2garlic cloves, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1/2 cup plain whole-milk Greek yogurt
- 1/2 cup fresh cilantro leaves
Nutritional Information
- Calories 315
- Fat 8g
- Satfat 2g
- Unsatfat 4g
- Protein 35g
- Carbohydrate 29g
- Fiber 7g
- Sugars 7g
- Added sugars 0g
- Sodium 615mg
- Calcium 11% DV
- Potassium 11% DV
- Calories 315
- Fat 8g
- Satfat 2g
- Unsatfat 4g
- Protein 35g
- Carbohydrate 29g
- Fiber 7g
- Sugars 7g
- Added sugars 0g
- Sodium 615mg
- Calcium 11% DV
- Potassium 11% DV
How to Make It
Step 1
Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.
Step 2
Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.
Step 3
Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.
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