1 tablespoon olive oil
3 boneless chicken thighs, cut into small pieces
1 medium red onion, diced
2 stalks celery, diced
3 cloves garlic, chopped
1 jalapeno, minced
1 tablespoon chili powder
1/2 teaspoon chipotle chili powder
1 14 oz. can chicken broth or 1 1/2 cups homemade broth
1 15 oz. can diced tomatoes
1 6 oz. can tomato paste
1 1/2 cups cooked beans or 1 15 oz can beans, rinsed
1 cup corn
Sea salt to taste
shredded cheddar cheese and sour cream
- In a large soup pot, heat oil over medium heat. Add chicken and cook until lightly browned, about 5 minutes.
- Remove chicken and set aside. Add onions, celery, and jalapeno, and sauté until onions are softened, about 5 minutes. Add chili powders, and garlic and cook another minute.
- Add the chicken broth, diced tomatoes, tomato paste, corn, chicken, and beans. Bring to a boil, reduce heat, and cook about 25 minutes. Garnish with sour cream and cheddar cheese. Serves 4.