Serves: 10
Serving size: 2¼ cups
Calories per serving: 380
This Mexican-inspired soup sticks to your ribs and is a complete meal in a bowl. It also freezes well. Garnish with fresh avocado and cilantro after you defrost.
To save time, you can use a rotisserie chicken purchased from the grocery store. Remove the skin and shred the meat with a fork. You can also use leftover cooked chicken breasts for this recipe.
1 poblano pepper, diced
4 tomatillos, husked, rinsed well, and diced
1 cup diced yellow onion
12 garlic cloves, minced
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts, or 1 rotisserie chicken, skin removed and meat shredded
8 cups low-sodium chicken stock
Juice of 4 limes
4 canned chipotle chiles in adobo sauce, minced, sauce reserved
1 teaspoon smoked paprika
1 (14-ounce) can black beans, drained and rinsed
¼ cup finely chopped fresh cilantro
2 avocados, pitted, peeled, and diced
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, toss the poblano pepper, tomatillo, onion, and garlic with the oil. Spread on the lined baking sheet. Roast for 15 to 20 minutes.
If you are using leftover cooked chicken breasts or skinless shredded rotisserie chicken, you can bypass the next step. Cut the leftover chicken breasts into 1-inch cubes.
While your vegetables are roasting, in a saucepan, heat 3 tablespoons of stock over medium-low heat. Add the chicken breasts and sauté until cooked through, about 15 minutes, turning once. Adding stock to the skillet to sauté the chicken is a healthy way to sauté without using oil. Cut the chicken into 1-inch cubes.
Transfer the roasted vegetables to a blender and pulse until smooth. Pour the blended ingredients into a large pot. Add the chicken, stock, lime juice, chipotle peppers and adobo sauce from the can, smoked paprika, black beans, and some of the cilantro. Simmer for 15 minutes. The longer you let this soup simmer, the more pronounced the flavor will be. Add water to taste if the soup seems too strong.
Garnish with the avocado and cilantro.