Jennifer Causey
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.
How to Make It
Step 1
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.
Step 2
Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.
Step 3
Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro.
