I have had a hankering to do something with chopotle chilis in adobo sauce. Don’t ask me why. I’ve never used them before. But there is this soup that a local restaurant had a couple of summers ago, Baja Chicken Enchilada, that was fabulous and awesome and they dropped it before I could duplicate it. This is not that soup (as there is nothing enchilada like about what I put in here), but that was sort of the inspiration in spirit of this concoction. We’re huge fans of taco soup, chili, and tortilla soup, so it seemed like a good time to add some other Mexican themed soup to the mix and a new entry for Souper Sundays at Kahakai Kitchen. I started with the vegetables I use as a base for both taco and tortilla soup, then started adding things. Since I love sweet potatoes so much with chili powder, I thought they might be a good addition to this–some sweet to help balance out the spicy.
- 2 large, boneless, skinless chicken breasts, diced
- 1 can corn, drained
- 1 can black beans, drained
- 1 can fire roasted tomatoes, w/ liquid
- 1 can rotel tomatoes, w/ liquid
- 1/2 jar roasted red peppers, diced (no liquid)
- 1 large sweet potato, peeled, and diced
- 1 onion, finely diced
- 3 chipotle peppers in adobo sauce, finely minced (I have no idea what smoking does to the seeds, but I removed most of them) [Cook’s note: If you prefer less spicy, use fewer peppers…this version is REALLY spicy]
- 4 cups chicken stock
- salt to taste
Directions: Throw it all in the crock pot and let her cook on high for 4 hours or on low for 8. Easy peasy. Like taco or tortilla soup or chili, you can certainly serve this with sour cream and cheddar or pepper jack cheese. As described here, sour cream was definitely necessary to cool down the heat of this soup.
This came out at 5 servings at 365 calories and 6 grams of fat (without the sour cream and cheese).