Chipotle Chicken and White-Bean Soup

"In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes. Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces Return chicken to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth."

"If you're roasting a chicken to use with this soup, save the thigh bones and add them to the soup while simmering to add rich flavor. Did you know that chipotle peppers are actually smoked ripe-red jalapeño peppers? The green peppers you find at the grocery have lots of jalapeño flavor, but red jalapenos ... wowsers. This is also a great slow cooker option. Cook on low for 8 hours, stirring once, halfway through cooking."

The recipe calls for 2 pounds boneless, skinless chicken thighs, tomato sauce, and 1 to 2 tablespoons chipotle-in-adobo for smoky heat. Carrots and celery add texture while the pot simmers with 6 cups water and salt until the chicken cooks, about 10 minutes. The cooked chicken is shredded and returned to the pot with two cans of rinsed white beans; the soup simmers 15 minutes while some beans are mashed to thicken the broth. Serve topped with sliced radishes, tortilla chips, and diced avocado. Optional variations include adding roasted thigh bones for depth, using a slow cooker on low for 8 hours, or substituting leftover turkey.

Read at Alternative Medicine Magazine