Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons olive oil
  • 1/2 large onion, chopped
  • 3 garlic cloves, minced
  • 3 – 4 chipotle peppers, chopped
  • 2 tablespoons adobo sauce (from chipotle can)
  • 2 tablespoons tomato paste
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • 1 15-ounce can fire-roasted diced tomatoes
  • 3 chicken thighs, bone-in, skin on
  • 1 bone-in, skin on chicken breast
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 2 bay leaves
  • 1 cup frozen corn kernels
  • 1 15-ounce can black beans, drained and rinsed
  • 1 lime, juiced
  • Salt & pepper, to taste
  • To thicken the soup: 1/4 cup cornmeal + 1/2 cup coconut milk (optional)

Instruction

  • In a large stockpot or dutch over, heat olive oil to medium high. Add onions, garlic, chipotle peppers, and adobo sauce. Season with a pinch of coarse salt.
  • Sauté, stirring occasionally, until onions are translucent – about 5 minutes.
  • Stir in the remaining ingredients, making sure the chicken is submerged in liquid. Cover pot and bring to a boil.
  • Reduce heat and simmer for 15 – 20 minutes, or until the chicken has cooked through.
  • Remove the chicken from the pot and shred or chop the meat. Discard skin and bones. Return to the pot.
  • Whisk the cornmeal and coconut milk together until smooth. Stir into to the soup and allow it to cook until the broth thickens, about 5 minutes.
  • Remove from heat and discard bay leaves. Adjust seasoning with salt & pepper, to taste.
  • To serve, top each bowl with a small amount of crushed tortilla chips and cilantro.