Chipotle Chicken Bean Lime Soup, is a twist on chicken chili – so good with the chipotle chilis and lime!
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 Bean and Lime Soup
- 2 TBS olive oil
- 1/4 cup diced onions
- 2 garlic cloves (sliced thin)
- 3 chicken tenderloins (cut into 1/2 inch pieces)
- 1 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
- In a large saucepan pour your oil and heat over high heat for a minute
- Add your onions and garlic, saute until slightly browned
- Add your chicken and cook throughout until golden, stirring frequently
- Add your tomato sauce and chicken broth
- Stir in your chipotle chile and sauce
- Add your beans and stir
- Simmer over low heat for about 15 minutes to incorporate all the flavors, stirring frequently
- Add your lime juice and cilantro
- Sprinkle in salt and pepper (to your taste)
- Serve in bowls, top with avocado slices and tortillas
Enjoy this spicy and delicious soup for dinner!
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.