Ingredients
Scale
- 3 tablespoons (42 g) unsalted butter
- 1 green pepper, diced
- 1 jalapeño, seeded and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 ½ teaspoons chipotle chili powder
- 2 teaspoons ground cumin
- 3 tablespoons flour
- ¾ cup (177 ml) heavy cream
- 4 cups (946 ml) chicken broth, divided
- 2 tablespoons tomato paste
- 3 cups (420 g) shredded chicken
- 31 ounces (879 g) canned pinto beans, drained and rinsed
- 1 ½ cups (246 g) frozen corn
- Kosher salt, to taste
Instructions
- Melt butter in a large stockpot on medium heat. Sauté green pepper, jalapeño, onion, and garlic until soft.
- Season with chipotle chili powder and cumin. Sprinkle with flour and stir until combined. Cook for 3 minutes.
- Add 1 cup chicken broth and heavy cream. Stir and bring to a simmer. Mix in tomato paste.
- Add beans, chicken, and corn. Stir and pour in remaining chicken broth. Cover and simmer for 30-45 minutes.
- Uncover and simmer for 15 more minutes. Season with salt. Thicken with flour if needed.
- Serve with sour cream, green onions, cheese, or crushed tortilla chips.
Notes
- Adjust jalapeño seeds for desired spice level.
- Dissolve flour in broth before adding to thicken.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Southwest
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 80mg