Chipotle Chicken Enchilada Soup in a white bowl with avocado and cilantro and tortillas on a checkered cloth

Chipotle Chicken Enchilada Soup

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Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.

 

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SERVING SIZE:

4

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PREP TIME:

10 minutes

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COOK TIME:

20 minutes

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TOTAL TIME:

30 minutes

INGREDIENTS

3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken

Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices

DIRECTIONS

1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.

2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.

3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.

4. Cook on low 5 minutes more.

5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.

This Recipe Serves 4

INGREDIENTS

3 tablespoons JUSTIN’S® Cinnamon Almond Butter
1 (15 ounces) can Pinto Beans, rinsed and drained
1 (14 ½ ounces) can Mexican Diced Tomatoes, undrained
1 (14 ½ ounces) can No-Salt-Added Diced Tomatoes, undrained
4 cups Low-Sodium Chicken Broth
12 ounce Corn, frozen
½ cup Enchilada Sauce
½ cup Cornmeal
2 tablespoons Chipotle Peppers in Adobo Sauce, chopped
1 teaspoon Chili Powder
¼ teaspoon Ground Cinnamon
3 cups shredded Rotisserie Chicken

Optional:
Plain Greek Yogurt
Cilantro
Lime Wedges
Avocado Slices

DIRECTIONS

1. Place the beans, tomatoes, chicken broth, corn, and enchilada sauce in a large stockpot; bring to a boil.

2. Add the cornmeal, reduce heat and simmer, covered, until flavors are blended, for about 15 minutes.

3. Stir in the JUSTIN’S® Cinnamon Almond Butter, peppers, chili powder, cinnamon and chicken.

4. Cook on low 5 minutes more.

5. Serve warm, garnished with a dollop of Greek yogurt, a sprinkle of cilantro, avocado, and lime.

This Recipe Serves 4

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