Chicken Adobo Soup with Tortilla Strips & Crema
Pinto beans lend body while also adding a dose of satiating protein and fiber to this spicy soup. Adapt the toppings to your taste — we love it with tangy pickled onions, but they are completely optional. Avocado, cilantro, jalapeños and radishes all make great toppers as well.
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- 1 15-oz BPA-free can unsalted pinto beans, drained and rinsed
- 1 14½-oz BPA-free can unsalted diced tomatoes with juices (fire-roasted, if possible)
- 1 cup low-sodium chicken broth
- ¾ cup roughly chopped white onion
- 2 tbsp canned chipotle peppers in adobo
- 2 cloves garlic, peeled ½ tsp sea salt, divided 1 tbsp grape seed oil
- 2 6-inch corn tortillas, cut into thin strips
- 4 oz shredded cooked rotisserie chicken (about 1 cup)
- ¼ cup full-fat sour cream
- ¼ cup chopped fresh cilantro
- pickled onions, optional*
- lime wedges, optional
1. In a blender, purée beans, tomatoes, broth, onion, chipotle peppers and garlic.
2. Transfer purée to a medium saucepan on medium; add ¼ tsp salt. Cook until heated, stirring occasionally, about 10 minutes.
3. Meanwhile, in a skillet on medium-high, heat oil. Add tortilla strips and cook until crispy, about 3 minutes. Transfer strips to a paper towel-lined plate and season with remaining ¼ tsp salt while still hot.
4. Divide chicken and soup among bowls and top with sour cream, cilantro and tortilla strips. If using, top with pickled onions and serve with lime wedges.
*Pickled Onions: In a small saucepan, bring 6 tbsp red wine vinegar and 1½ tsp raw honey to a boil. Stir in 1 small red onion, sliced. Turn off heat, cover and set aside to cool to room temperature. Transfer to an airtight container and refrigerate until ready to use.
- Serving Size ½ of recipe
- Calories 512
- Carbohydrate Content 59 g
- Cholesterol Content 75 mg
- Fat Content 17 g
- Fiber Content 13 g
- Protein Content 32 g
- Saturated Fat Content 4 g
- Sodium Content 905 mg
- Sugar Content 11 g
- Monounsaturated Fat Content 5 g
- Polyunsaturated Fat Content 5 g