Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 4 large cloves garlic, minced
- 2 jalapeños, seeded and sliced
- 2 teaspoons dried oregano
- 2 teaspoons dried cumin
- 1 teaspoon chile powder
- 1 (28-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can pinto beans, drained and rinsed
- 1 (15-oz) can black beans, drained and rinsed
- 3 cups shredded cooked chicken
- 1 cup frozen corn
- 6 cups low-sodium chicken stock
- Juice of 1 lime
- 1 cup cooked brown rice
- Salt and pepper, to taste
For the Crema:
- 1 cup plain Greek yogurt
- 2–3 tablespoons milk
- 2 tablespoons adobe sauce (from the can of chipotle peppers)
- 1 canned chipotle pepper
- Juice and zest of 1 lime
- Pinch of salt
Optional Garnishes:
- Toasted tortilla strips
- Diced avocado
- Fresh cilantro
- Lime wedges
Instructions
For the Soup:
- Heat oil in a saucepan over medium heat. Add onion and sauté for 5 minutes. Add garlic and jalapeno and cook for another few minutes until soft and translucent.
- Add spices and cook for 2 minutes until fragrant and aromatic. Add tomatoes and stock and bring mixture to a simmer.
- Add the beans, chicken, and corn and cook for another 15 minutes.
- During the last few minutes, stir in the lime juice and cooked brown rice. Season, to taste, with salt and pepper. Serve the soup topped with the crema and any desired garnishes.
For the Crema:
- Place all ingredients in a food processor or blender and blend until smooth. If possible, make a few hours ahead so the flavors can really develop. Keep covered in the fridge.