This filling and flavorful soup is ideal for a chilly evening. Freeze leftover chipotle chiles and adobe sauce in a flattened Ziploc bag for future use. Want to make it in your Instant Pot? Click here for the recipe

Jamie Vespa
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
5 hrs 15 mins
Yield:
Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

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  • Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

  • Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.

Nutrition Facts

315 calories; fat 8g; saturated fat 2g; protein 35g; carbohydrates 29g; fiber 7g; sugars 7g; sodium 615mg.
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