Smoky South of The Border Soup
  • Servings: 4-6
  • 2 chicken thighs and 2 drumsticks (or any combination of bone-in, skin-on chicken that equals about 2 cups cooked shredded chicken)
  • 1 tablespoon vegetable oil
  • 1 yellow or white onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, diced
  • 3 chipotles en adobo, chopped (can be found in any Mexican store or well-stocked grocery store in the Mexican section)
  • 3 tablespoons fresh cilantro, chopped
  • 1 (15 oz) can black beans
  • 1 (15 oz) can Great Northern beans
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can corn
  • 4 cups chicken stock
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano (preferably Mexican)
  • 1 teaspoon sugar
  • 1½ teaspoons salt plus more to taste
  1. Place the chicken in a stock pot with 5 cups water. Add a stalk of celery and a carrot cut into 2-inch pieces. Add a bay leaf and a few black peppercorns. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour. Discard the vegetables and bay leaf. Place the chicken on a plate and discard the skin. Shred the meat with two forks. Set the meat aside. Once the chicken stock has cooled, skim the fat off the surface and discard.
  2. Heat the oil in a Dutch oven on medium-high. Saute the onion until translucent and just beginning to caramelize. Add the garlic and jalapeno and cook for another minute. Add the red bell pepper and cook for 3-4 minutes. Add all remaining ingredients, bring to a boil, reduce the heat to medium, cover and simmer for 25 minutes. Serve with a dollop of sour cream and shredded Cheddar cheese, if desired.