Welcome the first crisp days of Autumn with this Smoky Chicken and Bean Soup, the perfect dish to enjoy as the weather begins to grow colder.
Smoky Chicken and Bean Soup
Yield: 8 servings • Preparation: 30 minutes • Cook: 1 hour
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- 1 tablespoon olive oil
- 1 cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped orange bell pepper
- ½ cup chopped green bell pepper
- 2 teaspoons finely chopped garlic
- 4 cups low-sodium chicken stock
- 2 (15.5-ounce) cans navy beans, rinsed and drained
- 1 cup canned petite diced tomatoes with liquid
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano leaves*
- ½ teaspoon salt
- ¼ teaspoon chipotle chile powder
- ¼ teaspoon ground black pepper
- 1½ cups chopped cooked rotisserie chicken
- Garnish: chopped fresh cilantro
- In a medium stockpot, heat olive oil over medium-high heat. Add onion and bell peppers, and reduce heat to medium. Cook, stirring occasionally, until vegetables are crisp-tender, approximately 5 minutes. (Reduce heat again if vegetables start to brown too quickly.) Add garlic during last minute of cooking. Stir, and cook for 1 minute.
- Add chicken stock, beans, tomatoes, cumin, oregano, salt, chipotle
- chile powder, and black pepper. Bring to a boil, stirring occasionally. When mixture reaches a boil, reduce heat to a simmer, cover pot, and cook for 1 hour, stirring occasionally. Add chicken, and cook until chicken is heated through, approximately 5 minutes.
- Garnish individual servings with cilantro, if desired.
- *Mexican oregano is less sweet than regular oregano; it is available at penzeys.com. Regular oregano may be substituted for Mexican oregano, if desired.
- • Smoky Chicken and Bean Soup can be made a day in advance and refrigerated in a covered container until needed. Warm soup in a saucepan before serving.
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