Jennifer Causey
Active Time
15 Mins
Total Time
5 Hours 15 Mins
Yield
Serves 5 (serving size: about 2 cups soup, 1 1/2 tbsp. yogurt, and 1 1/2 tbsp. cilantro)

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.

You May Like