With black beans, zucchini, carrots and rice, this chipotle chicken soup is a hearty, stick to your ribs kind of meal in a bowl that’s spicy.
- 2 tablespoons vegetable oil
- 1 medium onion, cut into 1/2-inch pieces
- 2 large carrots, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 pounds bone-in, skin-on chicken breasts
- 1 canned chipotle chile en adobo, seeded and minced
- 1/2 teaspoon cumin
- 1–28 ounce can crushed fire-roasted tomatoes
- 2 quarts water
- 2–1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup uncooked brown rice
- 2–15 ounce cans black beans, rinsed and drained
- 2 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 tablespoons chopped fresh oregano
- 1/2 cup minced fresh cilantro
- Juice of 1 lime
- Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the carrots and garlic and continue cooking for an additional 3 minutes until the onions are translucent. Add the chicken breasts, chipotle chile and cumin. Brown the chicken turning once, about 8 to 10 minutes.
- Add the tomatoes, water, salt and pepper. Bring to a boil and reduce to a simmer on medium-low heat for 10 minutes. Remove the chicken, set aside and simmer for another 50 minutes.
- Stir in the rice and continue simmering for 15 minutes.
- When the chicken has cooled slightly, use a fork to shred the meat from the bones. Discard the skin. Add the chicken, black beans, zucchini and oregano and simmer for 10 minutes until the rice is cooked and the zucchini is tender.
- While simmering, if the soup seems too thick, add up to 1 cup of water. Before serving, add the cilantro and the lime juice.
- Store the soup in an airtight container in the fridge for up to 3 days or in the freezer up to 1 month.
Adapted from Flour, Too by Joanne Chang