When life is busy, you need quick and easy recipes for whenever you need to get dinner on the table fast. This hearty soup checks all the boxes, and what is more, if you make a big batch, you can freeze half for your next time crunch.
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 50 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 tablespoons chili powder
- 1 tablespoon ancho chile powder
- 4 cloves garlic, minced
- 2 red bell peppers, diced
- 2 poblano peppers, diced
- 1 serrano pepper, sliced
- Pinch freshly ground black pepper, plus more as needed
- Pinch kosher salt, plus more as needed
- One 14-ounce can black beans, rinsed and drained
- One 14-ounce can sweet corn, drained
- One 10-ounce can diced tomatoes and green chiles
- One 4-ounce can green chiles
- 1 tablespoon adobo sauce from a can of chopped chipotles
- 6 cups chicken broth
- 2 cups shredded rotisserie chicken
- 2 limes, 1 juiced, 1 cut into wedges
- 1 cup sour cream
- 1 cup crumbled Cotija
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook until translucent, a couple of minutes. Add the chili powder, ancho powder, garlic, peppers, black pepper and salt and cook, stirring, until slightly softened, about 2 minutes. Stir in the black beans, corn, canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the broth and chicken. Bring to a boil, then reduce to a simmer and cook for 10 minutes to help build the flavor.
- Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.
- To serve, ladle the soup into a bowl. Spoon over some sour cream, then add a sprinkle of Cotija and cilantro. Serve with the lime wedges.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 71 mg |
| Sodium | 1048 mg |
| Serving Size | 1 of 8 servings |
| Calories | 438 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 21 g |
| Cholesterol | 71 mg |
| Sodium | 1048 mg |
Reviews
This is an excellent dish. If you don’t like a lot of spice just substitute all sweet peppers for the hot peppers and you’ll still get great flavor from the chili powders etc.
I made this and it was delicious! It will become a staple at my house!
I agree with Mr Dodd!
I agree with Mr Dodd!
I don’t understand why someone would give a recipe with the word spicy in it one star due to being too spicy. I found this recipe to be delicious and another hit by Ree!
First, let me tell you that I enjoy many of Ree’s recipes and I am an avid watcher of her show. Second, my family LOVES spicy meals (i.e. Indian, Thai, etc.). But……… I feel compelled to post (first time I have posted), this is wrong on multiple levels. First, this was not ‘quick’ — it took > 45 minutes to prep all ingredients (chopping, shredding, measuring, etc.). Second, this is waaaaay too spicy! I think half of the spicy ingrients would work — Who actually made this and tested it? I am a well versed cook.
I made this today and it was DELICIOUS! I did roast my peppers first and added extra garlic & extra ancho chile powder. Topped with fresh crema, sliced avacados, and muenster cheese. SOooo good, another fantastic recipe from Queen Ree!