INGREDIENTS

  • 1 tablespoon avocado oil or extra-virgin olive oil
  • 1 medium white onion, peeled and diced
  • 1 poblano pepper, cored and diced
  • 1 red bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 2 chipotles in adobo, roughly chopped
  • 4 cups Kitchen Basics chicken stock
  • 2 cups shredded cooked chicken
  • 2 (15-ounce) cans beans, rinsed and drained (I used one pinto, one red kidney)
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 2 teaspoons ground cumin
  • salt and pepper, to taste
  • optional toppings: diced avocado, shredded cheese, finely-chopped red onions, chopped fresh cilantro, sour cream, etc.

 

INSTRUCTIONS

1 – Heat oil in a large stockpot over medium-high heat.  Add onion, poblano and bell pepper, and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.  Add in the garlic and chipotles in adobo, and sauté for 1 more minute, stirring occasionally, until fragrant.

2 – Add in the chicken stock, chicken, beans, diced tomatoes, tomato sauce and cumin, and stir until combined.  Cover and continue cooking until the soup reaches a simmer.  Then reduce the heat to medium-low, and continue simmering for at least 5 more minutes.

3 – Taste, and season with a generous pinch of two of salt and pepper, as needed.  Serve warm, garnished with your desired toppings.