1 rotisserie chicken (breast and dark meat)
Chopped into bite-sized pieces
1 red onion
3-4 cloves of minced garlic
5 cups chicken broth
1 can of red kidney beans (not drained)
1 can of drained black beans
28 oz can fire-roasted diced tomatoes
1/2 cup sweet corn
1-2 tsps better than bouillon
Chicken base 2 tsps dried oregano (or fresh)
1 can of chipotle peppers in adobo (use 1/2 can for less spice)
salt, pepper, garlic, onion powder (to taste)
1-2 tbsps smoked paprika (plus more as desired)
1-2 tbsps ancho chile powder
2-3 tsps cumin
1 packet sazon
Fried corn tortilla strips
1. Dice the fresh garlic and red onion. (You can use minced garlic or garlic paste also)
2. Prep the rotisserie chicken by removing the bone, skin, and cartilage . (remove anything that would be unpleasant to eat in the soup)
3. We're going to use all of the breast meat and some of the dark meat as well. Cut these into bite size pieces ( they'll break up a little bit more in the soup as well so you don't have to be exact)
4. Warm your Dutch oven or soup pot to a medium heat and add 1 tablespoon of vegetable oil and then add the onion that we diced up earlier.
5. Sweat that down for one to two minutes and allow the onions to begin to soften up & once it has a little head start add in the garlic that we minced up (you don't want to add the garlic too early because garlic has a tendency to burn) You could use garlic paste or minced garlic from the jar whatever you got in your fridge.
6. Working over medium heat, sweat down the garlic and onion for 2-3 minutes.
7. To enhance the flavor a little bit more, add in 1 teaspoon of the better than bouillon chicken base (I used low sodium)
8. Start adding some spices.(season to taste) Go in with some smoked paprika, add in some ancho chili powder or you can use regular chili powder as well and some dried oregano followed by a pinch or 2 of cumin.
9. Toast these spices over medium heat.
10. Next, Add 1 pack of sazon and go in with your favorite All-Purpose Seasoning or salt, pepper, garlic, onion powder, etc.
11. Add in your chicken broth (you can use chicken broth or chicken stock)
12. Use your spatula to scrape the sides and the bottom to get all that flavor off the bottom of the Dutch oven.
13. Bring that to a simmer and as soon as it reaches a simmer, add in your black and red kidney beans. Mix those in and add your diced fire roasted tomatoes.
14. Cover it with the lid and let that simmer for about 15 minutes on a gentle boil while mixing it every few minutes or so. Taste as you go and make sure the flavors are coming together nicely. PRO TIP:
15. Grab a large measuring cup, I want to add some thickness to this soup so this is a technique that I use. Scoop up some of the beans and tomatoes out of the soup add those with the Chipotle Peppers, use an immersion blender or blender that you have on your counter to blend everything together. This will help thicken the soup a bit.
16. Add in those Chipotle Peppers and adobo you can add as many of the Peppers as you want depending on how hot you want your soup to be.
17. You'll see everything is going to thicken up nicely, just give that a mix over medium heat.
18. Cook until the beans get nice and tender. Once that happens, go ahead and add in the chicken and corn.
19. Prep the soup toppings. I used shredded fontina cheese, but you can use whatever cheese you like I like to use a little sour cream as well as fry up some corn tortillas for tortilla strips and a little avocado and cilantro to round things out. (Feel free to add any other toppings that you’d like)
20. Heat your oil to 350 degrees.
21. Cut tortillas into nice sized strips like you see at the store when you buy them pre-made and drop them in the 350-degree oil for 1-3 min or until golden brown.
22. Dry them on some paper towels and try not to eat all of them before it's time to eat.
23. Add your toppings to your soup and enjoy!