Ingredients
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2 breasts shredded Rotisserie Chicken
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3 cups Chicken Broth
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3 cans Diced Tomatoes
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2 cans Black Beans
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2 Onions
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2 (any color) Bell Peppers
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2 Tbsp Olive Oil
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4 Garlic Cloves
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2 Dried Ancho Chili Peppers
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1 Dried Guajillo Peppers
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1 tsp Ground Cumin
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1 tsp Dried Oregano
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1 tsp Chipotle Chili Powder
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1/4 cup (or 1 Tbsp sugar) Pineapple Salsa
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1 bunch Fresh Cilantro
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1 bunch Spring Onions
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1 Lime
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garnish Shredded Cheese
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garnish Tortillas
Directions
Steps
|
1
Done
|
Dice the onions and mince the garlic. Remove the stems and seeds from the dried peppers and cut. Heat the oil and saute. Add the chili powder, oregano, cumin and stir. Add the chicken broth, diced tomatoes and juices, and black beans. If desired, add the pineapple salsa (or sugar), diced cilantro and spring onions. Season with salt and simmer for 40 minutes. (You can simmer it for less time, butthe longer you simmer, the better the soup will be). |
|
2
Done
|
Dice the bell pepper, shred the chicken and add. Season with more salt if desired. Simmer for 15 min. |
|
3
Done
|
Juice the lime, add and stir. Serve with fresh cilantro, spring onions, Mexican cheese, and tortillas or tortilla strips. |
