I love this soup. It’s got a ton of flavor, great spice from the chipotle, and is so healthy. There is just something about chicken soup that is so comforting. This makes a large recipe, so it’s a perfect make-ahead-meal. I like to portion the leftovers into individual servings and stick in the freezer for a healthy lunch to grab on the go. This recipe makes a hearty meal as is, but also fun to garnish with tortilla chips and pepper jack cheese. Because who doesn’t love cheese?
1 whole chicken, cut into parts
2 tsp. cumin
2 tsp. chipotle powder
15 oz. can crushed tomatoes
1 yellow onion, chopped
4 celery ribs, chopped
3 carrots, peeled and chopped
3 poblano peppers, ribs and seeds removed, chopped
1 red bell pepper, ribs and seeds removed, chopped
15 oz. can black beans, drained and rinsed
1 cup frozen corn
1/2 bunch of cilantro, stems removed, chopped
Salt and pepper
Place chicken in a large stock pot and cover with water. Salt lightly. Bring to a boil, then reduce to a simmer, skimming any foam as necessary. Cook approximately 1 hour, until chicken is cooked through. Remove chicken and allow to cool, reserving broth. Shred once cool.
Add spices, tomatoes, onion, celery, carrots and peppers to the broth and bring back to a simmer. Cook until vegetables are tender, approximately 30 minutes. Add shredded chicken, beans, corn, cilantro salt and pepper (to taste) and stir until heated. Serve with chips and shredded pepper jack cheese.