Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 1 to 2
© Molly Yeh

How to Make It

Step 1    

Heat the olive oil in a large pot. Add the onion and bell pepper and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the jalapeño and garlic and cook for 1 minute. Add the chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook, stirring, until fragrant, 1 to 2 minutes.

Step 2    

Stir in the tomatoes and the chicken broth and bring to a boil. Reduce to a simmer, add the chicken breast and cook for 20 minutes, stirring occasionally. Transfer the chicken to a cutting board and use two forks to pull it. Return it to the soup. Stir in the corn, if using.

Make Ahead

This soup can be made the day before. Garnish directly before serving.

Serve With

Tortilla chips, diced avocado, sour cream, fresh cilantro, shredded Monterey jack or crumbled queso fresco

You May Like

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: rachelsmitty

Review Body: Yum! So simple, reasonably fast, and designed to accommodate the kitchen sink in addition to the main ingredients. I added slow-cooked pork shoulder instead of chicken along with leftover pinto beans. I almost added zucchini! Topped with sharp cheddar, cilantro, and chipped-up corn chips (Carmen's!). Paired with a Petite Sirah.

Review Rating: 5

Date Published: 2017-03-18