Description
Prep time: 15 minutes with roasted chiles prepared
Cook time: Approximately 40–50 minutes
Servings: 6
Ingredients
Scale
Soup
- 6 thick-cut bacon slices, chopped
- Up to 1 tablespoon olive oil, only if needed
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 pound boneless, skinless chicken breasts or thighs
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 1/2 cups roasted Hatch green chiles, peeled, seeded, and chopped
- 1 can (14.5 ounces) fire-roasted diced tomatoes, with juices
- 5 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- Up to 1/2 teaspoon salt, to taste
- 1 cup frozen corn
- 1/2 teaspoon onion powder
Finish
- 1/2 cup heavy cream or half-and-half
- 1/2 cup shredded Monterey Jack
- 1 tablespoon lime juice
- 2 tablespoons chopped cilantro
- Optional toppings: cheese, avocado, jalapeños, green onions, sour cream, lime, or chips
Instructions
- Cook bacon in a large pot over medium heat until browned and crisp. Remove, leaving about 1 tablespoon drippings.
- Cook onion 4–5 minutes. Add oil only if needed, then garlic for 30 seconds. Stir in chiles and spices for 1–2 minutes, reserving salt as needed.
- Add broth, tomatoes, and raw chicken. Bring to a gentle boil, reduce heat, partially cover, and simmer approximately 15–20 minutes or until all chicken pieces reach 165°F. Remove to a clean plate.
- Add beans and corn and simmer 8–10 minutes. Shred chicken. Mash about 1/2 cup beans if a thicker broth is desired.
- Return chicken. Reduce heat to low and add cream, then cheese in small additions. Avoid boiling.
- Stir in lime, cilantro, and half the bacon. Taste and season. Serve with reserved bacon and optional garnishes.
Storage: Refrigerate promptly in shallow containers for 3–4 days. Freeze the base without dairy for up to 2 months for quality. Reheat leftovers to 165°F, stirring gently, and keep toppings separate.