Stove-Top Directions:
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Heat oil in a large Dutch oven or soup pot over medium heat. Add the onion and cook until onion softens and browns. Stir in the tomatoes, garlic, chipotle chile, and tomato paste, and cook until fragrant.
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Add the broth, water pinto beans, corn, cilantro, salt, and pepper to the pot, and nestle the chicken into the liquid. Bring soup to a boil, then reduce heat to low and cook, covered, until chicken reaches 165 °F when tested with a meat thermometer (approximately 45-60 minutes).
- Remove chicken pieces and place on a cutting board. Use two forks to shred the chicken, then return to the pot and mix until the chicken is well incorporated. Taste and adjust seasoning, if needed.
- Ladle the soup into 6 bowls, and top with optional garnishes as desired.
Slow Cooker Directions:
- Add all ingredients (except optional garnishes) to a slow cooker and cook for 5 hours on high or 8 hours on low.
- Remove chicken pieces and place on a cutting board. Use two forks to shred the chicken, then return to slow cooker and mix until the chicken is well incorporated. Taste and adjust seasoning, if needed.
- Ladle the soup into 6 bowls, and top with optional garnishes as desired.
(Nutrition analysis does not include optional garnishes)
Nutrition:
Calories: 300, Total Fat: 8g, Saturated Fat: 1.5g, Sodium: 570mg Carbohydrate: 26g, Fiber: 5g, Total Sugar: 5g (Added Sugar: 0g), Protein: 32g