INGREDIENTS (Makes 12-16 servings, adjust accordingly)
1 whole rotisserie cooked chicken
1 jalapeno pepper
1 large onion
6 garlic cloves
6 tablespoons cilantro
3 chipotle peppers in adobo sauce
6 green onions
Olive oil
1 tablespoon chili powder
6 teaspoons cumin
3 teaspoons pepper
6 teaspoons hot sauce (Tabasco to habanero) depending on how hot you like it
1 gallon (128 ounce) canned chicken stock
3 (15 ounce) cans of diced tomatoes
2 (15 ounce) cans of black beans
2 (15 ounce) sweet corn
1 lime
Tortilla strips, avocado slices, shredded cheese, and fresh cilantro leaves for serving
INSTRUCTIONS
Use at least a 10-quart stock pot or Dutch oven.
Preparation
Shred one whole rotisserie cooked chicken
Dice 1 jalapeno pepper (no seeds)
Dice 1 large onion
Mince 6 garlic cloves
Chop 6 tablespoons cilantro
Chop 3 chipotle peppers in adobo sauce
Dice 6 green onions
Sauté
In a medium stock pot or Dutch oven, heat olive oil over medium heat
Sauté one chopped onion and garlic in oil until soft.
Cook Soup
Stir in:
1 tablespoon chili powder
6 teaspoons cumin
3 teaspoons pepper
6 teaspoons hot sauce (Tabasco to habanero) depending on how hot you like it
3 diced chipotle pepper in adobo
1 diced jalapeno pepper (no seeds)
1 gallon (128 ounce) can chicken stock
Bring to a boil, and simmer on high for for 5 minutes.
Stir in:
3 (15 ounce) cans of diced tomatoes
2 (15 ounce) cans of black beans
2 (15 ounce) sweet corn
1 whole rotisserie cooked chicken
6 tablespoons chopped cilantro
Juice of one lime
Simmer for 30-60 minutes.
Serve
Ladle soup into individual serving bowls, and top with tortilla strips, avocado slices, shredded cheese, and fresh cilantro leaves
