Chipotle Chicken and Rice Soup
Author: Alexa Schirm
Serves: 6
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves
- 1 4 ounce can green chilis
- 15 ounces diced tomatoes (fresh, canned or jarred)
- 15 ounces black beans
- 1 chipotle pepper in adobe sauce, finely chopped
- 1 tablespoon cumin
- 2 teaspoon chili powder
- 1 teaspoon garlic salt
- salt & pepper, to taste
- 32 ounce bone broth (chicken stock) + more if needed
- 2 cups chopped kale
- 1 cup cooked rice
- 2 cups shredded chicken
- 1 cup chopped cilantro
- Chopped cilantro, Avocado, cheese, finely sliced red cabbage, tortilla strips (optional - for topping)
- Add olive oil to a large pot.
- Add in onion and garlic cook until tender.
- Add in drained green chilis, diced tomatoes (in juice), black beans, chipotle peppers, cumin, chili powder, garlic salt and salt and pepper.
- Cook for 1-2 minutes or until fragrant.
- Add in bone broth, chopped kale, rice, shredded chicken and chopped cilantro.
- Stir and bring to a boil and reduce to a simmer (add more chicken stock or water if needed).
- Serve topped with chopped cilantro, avocado, cheese, red cabbage and tortilla strips.
Recipe by Simple Roots at https://simplerootswellness.com/chipotle-chicken-and-rice-soup/
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