Ingredients
1tbspavocado oilor extra-virgin olive oil
1white onionmedium, peeled, and diced
1poblano pepper cored and diced
1red bell pepperco and diced
4garlic clovesminced
2chipotles in adoboroughly chopped
4cupsKitchen Basics chicken stock
2cupscooked chickenshredded
15ozbeansrinsed and drained
15oztomatoes fire-roasted and diced
15oztomato sauce
2tspground cumin
salt and pepper to taste
Preparation
Heat oil in a large stockpot over medium-high heat. Add onion, poblano, and bell pepper, and sauté for 7 minutes, stirring occasionally, until the onion is soft and translucent.
Add in the garlic and chipotles in adobo, and sauté for 1 more minute, stirring occasionally, until fragrant.
Add in the chicken stock, chicken, beans, diced tomatoes, tomato sauce, and cumin then stir until combined. Cover and continue cooking until the soup reaches a simmer.
Then reduce the heat to medium-low, and continue simmering for at least 5 more minutes.
Taste, and season with a generous pinch or two of salt and pepper, as needed.
Serve warm, garnished with your desired toppings.
