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Smoky Chipotle Black Bean Quinoa Soup with Chicken
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 pound boneless skinless chicken breasts
  • 6 cups chicken broth
  • 1 cup quinoa, rinsed
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • Salt and black pepper to taste
  • Lime wedges and chopped cilantro for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and chipotle peppers and cook for 1 minute more.
  • Add the smoked paprika and cumin and stir for 30 seconds until fragrant. Place the chicken breasts in the pot and pour in the chicken broth. Bring the mixture to a simmer and cook for 15 minutes.
  • Remove the chicken from the pot and set it aside. Add the quinoa and black beans to the broth. Simmer for 15 minutes until the quinoa is tender.
  • Shred the chicken with two forks and return it to the pot. Season with salt and black pepper. Simmer for 5 more minutes to let the flavors combine. Serve with lime wedges and cilantro.

Notes

If the soup thickens after storage, add a splash of broth or water when reheating. For less heat, use only one chipotle pepper. This soup keeps in airtight containers in the refrigerator for up to four days and freezes well for up to two months.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife