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Soup

Chipotle Chicken and White Bean Soup

When you make this hearty soup recipe, add one or two chipotle chiles, depending on how spicy you like your soup. Pro tip: Mashing some of the beans is a great trick to help thicken the broth.

Ingredients :

    2 pounds boneless, skinless chicken thighs (about 6)
    1 can (15 ounces) tomato sauce
    1 to 2 tablespoons chipotle-in-adobo sauce without chiles (from a 7-ounce can)
    3 medium carrots, peeled and chopped (about 2 cups)
    2 stalks celery, chopped (1 cup)
    Kosher salt
    2 cans (each 15.5 ounces) white beans, rinsed and drained
    Sliced radishes, tortilla chips, and diced avocado, for serving

Direction :

    Cook chicken with tomato sauce, chipotle, and vegetables:
    In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
    Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces
    Return chicken to pot, along with beans.
    Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth.
    Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.