Categories: Soups and stews
Ingredients
- 2 T. Olive or Vegetable Oil
- 3 T. Onion (or more to taste)
- 1 tsp Diced Garlic (or more to taste)
- 1 tsp Diced Jalapeno (or more to taste)
- 7 oz can Green Chilies
- 15 oz can Black Beans, drained and rinsed
- 2-11 oz cans Mexican Corn (or use frozen)
- 29 oz Tomato Sauce
- 32 oz Chicken Broth
- 14.5 oz can Fire Roasted Tomatoes, diced
- 1 Chipotle Pepper in Adobo Sauce (or more to taste)
- 1/2 tsp. Adobo Sauce (or more to taste)
- 1 Roasted Red Pepper, diced
- 4 cooked, shredded chicken breasts
- Garnish:
- Cheddar or Monterey jack Cheese, broken tortilla chips
Directions
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In a large pot or Dutch oven, sauté onion, garlic, jalapenos and green chilies in the oil for a few minutes until the onion is translucent. Add the rest of the ingredients. Cook on medium heat until mixture comes to a boil, then simmer for 1 hour. Stir occasionally.
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Serve with cheese and tortilla chips as a garnish.