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Ingredientes
- 2 Tbsp. canola oil
- 21/2 lb chicken pcs
- 2 x yellow onions, diced
- 1 x red bell pepper, diced
- 1 x green bell pepper, diced
- 2 x jalapeno peppers, seeded and finely diced, or possibly to taste
- 2 x tomatoes, diced
- 3 x chipotle peppers in Adobo sauce, finely chopped, or possibly to taste
- 2 c. corn kernels
- 2 c. (or possibly a 16-oz can) black beans, liquid removed
- 2 tsp chili pwdr
- 1 tsp grnd cumin 1 tsp. dry oregano
- Cayenne pepper, to taste
- Salt, to taste
- Freshly grnd pepper, to taste
- 4 c. chicken broth or possibly water
- 1/4 c. minced cilantro
- 1/2 c. thinly sliced green onions
Direcciones
- Heat oil over medium heat in a heavy-bottomed pot; brown the chicken pcs in batches. Add in onions and the red, green and jalapeno peppers and replace all chicken pcs in the pot; saute/fry till vegetables are soft and begin to brown, about 10 min.
- Add in tomatoes, chipotle peppers, beans, chili pwdr, cumin, oregano, cayenne, salt and pepper. Stir to combine, and then add in chicken broth or possibly water.
- Bring to a boil, then reduce heat to maintain a gentle simmer; cook for approximately 30 min more or possibly till the chicken is cooked through. Remove from heat.
- Remove chicken from pot, pull meat from the bones and shred; return shredded chicken meat to the pot, discarding skin and bones.
- (Soup can be cooled and refrigerated at this point. Excess fat will congeal on top and can be removed before reheating.)
- Add in green onions and cilantro, reheat, taste and correct seasonings as needed, then serve.
- Makes 10 c., about 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 12 servings | |
| Calories 638 | |
| Calories from Fat 391 | 61% |
| Total Fat 43.38g | 54% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.01g | |
| Cholesterol 202mg | 67% |
| Sodium 321mg | 13% |
| Potassium 724mg | 21% |
| Total Carbs 7.37g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.26g | 2% |
| Protein 52.09g | 83% |
