1 to 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
1 tsp salt
1 tsp cumin
1 bay leaf
3 to 4 chipotle peppers in adobo sauce, minced*
1 medium yellow onion, diced
1 (15.5 oz) can black beans, rinsed
1 (15.5 oz) can great northern beans, rinsed
1 (14.5 oz) can crushed tomatoes, undrained**
1 1/2 cups chicken broth
1/2 cup orange juice
*Use your judgement here. The original recipe dictates only one pepper, which I obliged by the first time I made this recipe, but it is not enough. Also, the chipotle peppers I’ve noticed can vary in size a lot. So adjust accordingly for your own preferences, and make sure you get some of the adobo sauce in there, too.
**I can never find a 14.5 oz can crushed tomatoes and always have to get a bigger size. Can you find them?
Today, in the Albany area, it was -2 degrees with a massive snowstorm still going on as I type this. I thought trying a new soup recipe would be appropriate. Thanks to RecipesWagger.Blogspot.com for this one.
To say I’m super busy these days would be an understatement. In the midst of picking up a third (seasonal) job, I’m still working on my novel, doing wedding planning, etc, etc.
Indeed, we all have a lot on our plates, which is why I know you’ll understand that I “cheated” a bit with this Difference Between as a time saver – I’m going off of a piece I wrote for the market newsletter last year, which you can see here.