Smoky Black Bean & Shredded Chicken Soup with Chipotle and Lime
A smoky, bright, and filling soup that combines chipotle heat with fresh lime brightness for a hearty weeknight meal.
Ingredients
Main Ingredients
- 2 cups shredded chicken Can use rotisserie chicken for convenience.
- 1 can black beans, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 chipotle pepper in adobo sauce, chopped Adjust amount for desired spiciness.
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 teaspoon cumin
- 1 lime, juiced More can be served on the side.
- to taste salt and pepper Taste after adding lime juice as acidity can change seasoning needs.
Instructions
Cooking
- In a pot, sauté onions and garlic until translucent.
- Add the shredded chicken, black beans, diced tomatoes, chipotle pepper, cumin, and chicken broth.
- Bring to a simmer and cook for 20 minutes.
- Season with lime juice, salt, and pepper.
- Serve hot, garnished with fresh cilantro.
Notes
Cool the soup to room temperature before storing. Keep in airtight containers in the fridge for up to 4 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.