There’s a lot to love about this chicken and white bean soup. It makes a delicious, hearty meal, and comes together fast. How can you get such a flavorful, filling soup in a short amount of time? We use boneless, skinless chicken thighs, which have more taste than chicken breast.
Chipotle Chicken and White Bean soup packs a lot of flavor for not a lot of labor! Take a pot of this to a football get-together and it will be the hit of the party!
How to make Chipotle Chicken and White-Bean Soup
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
Directions
- 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.
Tips
- If you’re roasting a chicken to use with this soup, save the thigh bones and add them to the soup while simmering to add rich flavor.
- Did you know that chipotle peppers are actually smoked ripe-red jalapeño peppers? The green peppers you find at the grocery have lots of jalapeño flavor, but red jalapenos … wowsers.
- This is also a great slow cooker option. Cook on low for 8 hours, stirring once, halfway through cooking.
- Instead of chicken, feel free to use that leftover turkey from Thanksgiving!
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