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28
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Black Bean Chipotle Chicken Soup |
On Tuesday evenings, I usually attend a kickboxing class at my gym that goes until 7:30, so I’m always looking for something quick and easy to prepare when I get home close to 8pm. This weekend, I was browsing though my updated version of an old classic – the Better Homes and Garden New Cook Book. I had completely forgotten that this book contains quite a collection of easy, healthy, flavorful recipes. My husband, always eager to help, picked out a recipe for Chipotle Chicken Soup to prepare – which, fortunately, we already had most of the ingredients for. Not only was this soup fool-proof, it was husband-proof. Well, almost. He mistook the 2 tsp of minced chipotle peppers for 2 tbsp. Fortunately, we both have a high tolerance for heat. Even with 2 tbsp of chipotle, it was not enough to make it unpleasant. I think 2 teaspoons would not have been nearly enough! I’d probably shoot for a 1-1.5 tbsp next time. We also modified the recipe by cutting the amount of chicken in half, and adding 1 cup of black beans. Otherwise, I think the soup would have been a bit lacking. With the beans, it was nice and thick, almost like a chili. If I had prepared this on my own, I probably would have added a dash of cumin and oregano, partly because I can never leave a recipe alone! We enjoyed this with just some light sour cream, though if I had cheese and cilantro on hand, I would have used those as well. Ben was really happy to prepare this dinner for us, and I’m happy to have found something easy, healthy, and tasty for a quick meal. Here’s the original recipe, as written:
Chipotle Pepper and Chicken Soup
1 cup chopped onion
4 cloves garlic, minced
1 tbsp olive oil
12 ounces skinless, boneless chicken breast, cut into bite-size pieces
1 14-oz can chicken broth
2 tsp chopped canned chipotle peppers in adobo sauce
1/2 tsp sugar
2 cups chopped tomatoes (2 large) or one 14 1/2 ounce can diced tomatoes, undrained
1/4 cup snipped fresh cilantro
In a dutch oven, cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender. Add chicken; cook and stir for 2 minutes more. Stir in broth, chipotle peppers, sugar, and 1/4 tsp salt. Bring to boiling, reduce heat, and simmer for 15 minutes, uncovered. Remove from heat and stir in tomatoes and cilanto.
Makes 4 servings. Per serving: 249 calories, 8 grams fat, 66mg cholesterol, 14 grams carbohydrate, 31 grams protein
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
evil_fizz — November 28, 2007 @ 4:58 am
The title of your post mentions black beans (and I see them in the picture), but I don’t see them listed in the recipe.What was the quantity for the beans?
evil_fizz — November 28, 2007 @ 5:00 am
And never mind. I should just read the post more carefully.
MrsPresley — November 28, 2007 @ 5:15 am
this sounds great, similar to a tortilla soup 🙂
Sara, Ms Adventures in Italy — November 28, 2007 @ 9:06 pm
mmmm, chipotle peppers – I’m so far away from Mexican food!
Kevin — November 29, 2007 @ 1:29 am
Another Chipotle dish to try! It looks tasty and sounds easy to make.
Rosie — December 3, 2007 @ 12:39 pm
Mmmmmm – looks and sounds very tasty indeed!!Rosie x
EAT! — December 4, 2007 @ 12:09 pm
The Better Homes and Gardens cookbook is one of my go-to cookbooks. It has good basic recipes. This soup looks great!
Ai Xin Lan — December 4, 2007 @ 7:56 pm
Hi Cara,My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com. Cheers!Shannon EliotEditorial Assistant, Foodbuzz.comshannon@foodbuzz.comP.S. Your soup looks so healthy, warm, and savory. Can’t wait to try it sometime!
Ai Xin Lan — April 5, 2011 @ 1:24 am
Hi Cara,My name is Shannon and I'm the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com. Cheers!Shannon EliotEditorial Assistant, Foodbuzz.comshannon@foodbuzz.comP.S. Your soup looks so healthy, warm, and savory. Can't wait to try it sometime!