Rating
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Active time
15 minutes
Total time
1 hour 20 minutes
Yield
6 servings
Serving Size
1/6 recipe (about 1 1/2 cups)
Nutritioni
Ingredients
  • 1 tablespoon olive oil (for stovetop version only)
  • 1 (14-ounce) can fire roasted diced tomatoes, no salt added
  • 1 small onion, chopped
  • 1 chipotle chile (canned in adobo sauce)
  • 1 tablespoon tomato paste
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can corn, drained and rinsed
  • ½ cup roughly chopped fresh cilantro, including stems
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ pounds boneless, skinless chicken thighs
  • Optional garnishes: whole grain tortilla chips, grated pepper jack cheese, avocado slices, plain Greek yogurt, and/or fresh cilantro
Instructions

Stove-Top Directions:

  1. 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. 

  2. 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). 

  3. 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.
  4. Ladle the soup into 6 bowls, and top with optional garnishes as desired.

 

Slow Cooker Directions:

  1. Add all ingredients (except optional garnishes) to a slow cooker and cook for 5 hours on high or 8 hours on low.
  2. 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.
  3. Ladle the soup into 6 bowls, and top with optional garnishes as desired.

 

(Nutrition analysis does not include optional garnishes)

An Oldways recipe, courtesy of Kelly Toups

Nutrition

Calories: 300
Total Fat: 8g
Saturated Fat: 1.5g
Sodium: 570mg Carbohydrate: 26g
Fiber: 5g
Total Sugar: 5g (Added Sugar: 0g)
Protein: 32g

Yield: 6 servings

Serving Size: 1/6 recipe (about 1 1/2 cups)


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