Name: Chipotle Chicken Soup
Ingredients: 1 pound of chicken breasts sliced thin; 1 onion diced; 4 garlic cloves, minced; 2 quarts of chicken stock; 1-3 chipotle peppers in adobo sauce, minced; 1 tsp. salt and pepper; 3 Tbls. tomato paste; 1 can of black beans; 2 Tbls. cumin; Salt to taste; ¾ cup of frozen corn; ¼ – ½ cup whole milk or cream; Monterey jack cheese; sour cream

Ingredients

Scale

1 pound of chicken breasts sliced thin
1 onion diced
4 garlic cloves, minced
2 quarts of chicken stock
1–3 chipotle peppers in adobo sauce, minced
1 tsp. salt and pepper
3 Tbls. tomato paste
1 can of black beans
2 Tbls. cumin
Salt to taste
¾ cup of frozen corn
¼ – ½ cup whole milk or cream
Monterey jack cheese
sour cream

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Instructions

Slice chicken breasts and sprinkle with salt and pepper and cumin. Sauté’ in 1 tbls. of olive oil until cooked through. Set aside.
In a large pot or dutch oven over medium heat, sauté onions and garlic until soft. Add chipotles, and chicken stock. Bring to a boil. Add tomato paste, black beans, corn, and chicken. Simmer for ½ hour. Add milk or cream. Simmer another 15 minutes. Taste for seasoning.
Top with Monterey Jack cheese and sour cream and serve.