Creamy Chipotle Chicken and Rice Soup

Creamy Chipotle Chicken and Rice Soup

A creamy chicken and rice soup with chipotle chilies, beans, tomatoes, and corn.

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ingredients

• 1 tablespoon oil
• 1 cup onion, diced
• 2 cups bell pepper, diced
• 3 cloves garlic, chopped
• 2-4 chipotle chilies in adobo, chopped
• 1 tablespoon ground cumin
• 1 teaspoon (smoked) paprika
• 6 cups chicken broth (link)
• 2 (14.5 ounce) cans beans (such as pinto, or black, or kidney), rinsed and drained
• 1 (15 ounce) can diced tomatoes
• 1 pound boneless and skinless chicken breasts or thighs
• 1 cup long grained rice (optional)
• 1 teaspoon (Mexican) oregano
• 4 ounce cream cheese (optional)
• salt and pepper to taste
• 2 cups corn (fresh, frozen or canned)
• 2 green onions, sliced
• 2 tablespoons cilantro, chopped)

directions

1. Heat the oil in a large saucepan over medium heat, add the onions and bell peppers, and cook until tender, about 10 minutes.
2. Add the garlic, and chipotle chilies, cumin, and paprika, mix and cook until fragrant, about a minute.
3. Add the broth, beans, tomatoes, chicken, rice, and oregano, bring to a boil, reduce the heat and simmer for 20 minutes.
4. Remove the chicken and shred or slice before returning to the soup.
5. Add the cream cheese, mix and let it melt into the broth.
6. Season with salt and pepper to taste.
7. Add the corn, green onions, and cilantro, mix and enjoy!

Nutrition Facts: Calories 530, Fat 15g (Saturated 5g, Trans 0.2g), Cholesterol 81mg, Sodium 1350mg, Carbs 84g (Fiber 11g, Sugars 14g), Protein 40g

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