Chipotle sauce blended with chicken stock makes a bracing broth for a quick and easy chicken soup to warm you up on a cold day. Twenty minutes of prep time. Serves 6.
4 cups chicken stock
1 16 oz jar of Larry's Southwestern Chipotle Sauce or your favorite chipotle- flavored enchilada sauce
1 15-oz can red, black, pinto or kidney beans, drained and rinsed
3 cups shredded cooked chicken
1/2 cup chopped fresh cilantro, optional but tasty
1 lime cut into wedges
Tortilla strips or chips
1. Bring the stock and sauce to a boil over medium high heat.
2. Reduce the heat to medium low and add beans and chicken.
3. Simmer for 10 minutes.
4. Ladle the soup into bowls, top with cilantro and chips and a squeeze of lime.
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