Chipotle Chicken Soup

Ingredients

• 1 tablespoon olive oil
• 1 red onion, diced
• Salt & pepper
• 3 garlic cloves, minced
• 1 ½ teaspoons cumin
• 1 ½ teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 small handful cilantro stems, leaves reserved
• 2 chicken breasts, boneless skinless
• 1 (650ml) jar prepared salsa
• 1 (540ml) can black beans
• 3 cups low sodium chicken stock
• ¼ cup chipotle in adobo, chopped or pureed
• 2 handfuls leafy greens, such as spinach, kale, or collards
• ½ cup sour cream
• 1 lime, halved
• 1 avocado, diced
• 2 radishes, thinly sliced
• 2 green onions, thinly sliced

Directions

1. Place a large saucepan over medium heat. Add in the oil and onion, season with salt and pepper, and cook for 4 to 5 minutes until tender and lightly golden brown. Stir in the garlic, cumin, chili powder, and smoked paprika and cook for 1 to 2 more minutes. Finely chop the cilantro stems, reserving the leaves for serving, and add to the pan.
2. Add the chicken into the pot and pour over the salsa, black beans, and chicken stock. Stir in the chipotle in adobo and bring to a boil. Reduce the heat to a simmer, cover the pot, and cook for 15 to 20 minutes until the chicken is cooked through.
3. Remove the chicken from the soup and set aside to rest for 5 minutes. Meanwhile, season the soup with more salt and pepper, if needed, stir in the greens, and keep the soup warm over low heat.
4. Using two forks, shred the chicken into bitesize pieces and stir into the soup. Serve the soup topped with a dollop of sour cream and a bit of lime juice, some avocado and radish, and a scattering of cilantro and green onions.