Chipotle Chicken Bean and Lime Soup

Say that fast 3 times! What a mouthful, but it pretty much describes what is in this soup from top to bottom.  I found this recipe on Rachael Ray’s site and change it slightly to my liking.  We finally had a cooler day here in southern California (cool meaning it only reached a high of 70 and was overcast), so I decided I wanted soup – after all it is fall and we need to enjoy some tasty soups.  The surprise for our family was Craig thought the soup was a bit spicy hot and although it was, I loved the heat.


Chipotle chicken soup

Chipotle Chicken Bean and Lime Soup

Ingredients

  • 2 TBS olive oil
  • 1/4 cup diced onions
  • 2 garlic cloves (sliced thin)
  • 3 chicken tenderloins (cut into 1/2 inch pieces)
  • 1 canned chipotle chile (finely chopped)
  • 2 Tbs chipotle sauce from the can
  • 2 cups chicken broth
  • 8 oz. tomato sauce
  • 1 15 oz. can white beans (drained)
  • juice from 1 lime
  • 1/2 cup cilantro (torn into 1/2 or smaller pieces)
  • salt and pepper to taste
  • 1 avocado (sliced)
  • tortilla chips

Directions

  1. In a large saucepan pour your oil and heat over high heat for a minute
  2. Add your onions and garlic, saute until slightly browned
  3. Add your chicken and cook throughout until golden, stirring frequently
  4. Add your tomato sauce and chicken broth
  5. Stir in your chipotle chile and sauce
  6. Add your beans and stir
  7. Simmer over low heat for about 15 minutes to incorporate all the flavors, stirring frequently
  8. Add your lime juice and cilantro
  9. Sprinkle in salt and pepper (to your taste)
  10. Serve in bowls, top with avocado slices and tortillas
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Enjoy this spicy and delicious soup for dinner!


Chipotle chicken soup

Craig loves to crush his tortilla chips; I put mine in whole, let them get a little soggy, and then eat. Are you a crusher or do you eat the chips whole in your soup?

A couple of helpful hints -

1.The chipotle chilies will stain your cutting board; you may need bleach if you are not able to rinse the sauce off right away.

2. Your 8 oz can of chipotle chilies will come with around 8 to 10 chilies; don’t discard the rest.  Divide them into freezer Ziploc baggies (I put 2 per baggie and 2 Tbs sauce per baggie). Label the baggies and freeze to use another time.

9 Comments

  1. This is my kind of soup! Looks so delicious. I think my husband would love this and he isn’t a big soup fan. Pinned!

    1. Ellen Garrett · · Reply

      I hope your husband likes it. We love soup over here.

  2. This looks so tasty. Never thought of using pork in a soup like this before! Going to have to try it!

    1. Let me know how you like it with pork. I think that sounds really good too.

  3. I actually cut soft corn tacos in half then in to strips and threw it in at the end. It was delicious. I want to figure out if I can can this soup!! 5 star flavor

    1. Ellen Garrett · · Reply

      What a great idea with the corn tacos. I am so glad you love the soup. I have no experience in canning soup or anything with meat in it. I believe it you do can with meat you need to use a canning pressure cooker.
      Sorry, I missed replying to you back in February. Did you ever figure it out.

  4. Jasmine · · Reply

    Trying to figure out how much breast to use in place of tenderloin. Would three breasts be equal or double quantity?

    1. Ellen Garrett · · Reply

      I believe 3 breast would be closer to doubling the quantity of the tenderloins. I usually figure 2 to 3 tenderloins (depending on size – big or little) is equal to 1 breast. I hope that helps you out.

  5. No I have not tried canning ot yet. But enjoyed again today after biblestudy Mm good

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