Spicy Chipotle Chicken Soup

• 份量: 8 servings
• 准备时间: 20 minutes
• 总时间: 4 hours 20 minutes

配料

1 can (7 ounces) Chipotle peppers in adobo sauce, (chipotle peppers removed)

1 teaspoon coriander

1 teaspoon cumin

2 teaspoons garlic, (minced)

1 teaspoon kosher salt

2 tablespoons olive oil

1 ½ pounds boneless, skinless chicken thighs

2 cans (15.25 ounces each) sweet corn, (drained, or 1 bag, 16 ounces frozen sweet corn)

1 can (15 ounces) pinto beans, (drained and rinsed)

1 can (14.5 ounces) fire-roasted tomatoes, (drained)

¼ cup red onion, (diced)

1 medium jalapeno pepper, (seeded and diced)

5 cups chicken broth

1 cup instant rice

salt and pepper, (to taste)

mozzarella cheese, (for garnish (optional)

sour cream, (for garnish (optional)

pico de gallo, (for garnish (optional)

步骤

In a blender, puree chipotle peppers, coriander, cumin, garlic, salt, and oil.

In a medium bowl add the sauce from the can of chipotle peppers (discard the actual peppers), coriander, cumin, garlic, salt, and oil. Mix well.

Add chicken to slow cooker and top with chipotle mixture.

Add chicken to the bowl of a slow cooker and top with chipotle mixture.

Top with corn, beans, tomatoes, onion, jalapeno, and broth.

Top with corn, beans, tomatoes, onion, jalapeno pepper, and broth.

Cover. Cook on high 3-4 hours (low for 6-8 hours).

Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.

Remove chicken from crockpot and shred with forks. Put back into crockpot.

Remove the chicken from the Crockpot and shred it using 2 forks. Add the shredded chicken back into the slow cooker.

Add rice. Increase heat to high. Cook 10-15 minutes.

Add rice and cook for 10-15 minutes, or until the rice is tender. Add salt and pepper to taste.

Garnish with cheese, sour cream, and pico de gallo.

Top bowls of soup with mozzarella cheese, sour cream, and fresh pico de gallo.

营养

• 卡路里: 298 kcal