So, I’m not going to lie… this recipe was supposed to be white chicken chili and I got carried away with spicy peppers! The white chicken chili turned out very orange… so I added black beans and decided that it was more of a chicken tortilla soup! Despite my confusion on what type of soup I was actually making, it turned out really delicious and spicy, which was the goal! I used three types of peppers: jalapeño, green chilies, and chipotle peppers. I have picky husband who hates “pepper chunks” so I put all of the vegetable ingredients through the food processor, which actually made a nice texture for the soup. So overall, this recipe was a learning experience which happened to turn out very nicely!
Always keep in mind that my soup recipes make a very large amount! You can always freeze some, or give some to a friend or neighbor!
2 Jalapeño peppers, sliced
1 8 ounce can diced green chilies
1 8 ounce can chipotle peppers in adobo sauce ***use half of this if you want a less spicy soup**
1 yellow onion, diced
2 cloves garlic
3 T flour
1 Cup milk**optional, I added this for creamyness
5 cups chicken broth
1.5 lbs chicken, cooked and shredded
2 t coriander
1 T cumin
1 T chili powder
2 cans white beans, rinsed
2 cans black beans, rinsed
S&P, to taste
Shredded cheese, for topping
Fresh jalapeño, for topping
Blue corn tortilla chips, for topping/dipping
- Saute onion, jalapeño, garlic cloves in olive oil in a large soup pot, until tender
- Remove from pot, and puree in food processor or blender with canned green chilies and chipotle peppers.
- Add about 3 T of olive oil into the pot and stir in flour. This will make the soup thicker.
- Stir in milk, continue stirring and add the broth, pepper puree, and shredded chicken
- Add all spices, increase heat and stir occasionally.
- When the soup is hot, add in all beans.
- Serve with cheese for topping, fresh jalapenos, and blue corn tortilla chips for crunch and a fun color contrast!