Chipotle Vegetable Soup
Ingredients
- 1 pound ground beef, browned and drained OR 1 pound chicken, cooked and chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 stalks celery, chopped
- 1 cup frozen corn
- 2 cups cooked black beans
- 32 ounces beef or chicken broth
- 15 ounces diced tomatoes
- 2 zucchini, halved length-wise and sliced in 1/2 inch pieces
- 1 chipotle pepper packed in adobo sauce, chopped fine
- Salt, to taste
- Greek yogurt, lime, cheddar cheese, and green onion to garnish
Instructions
Heat olive oil in stock pot over medium-high heat. Add onion, green pepper, celery, and garlic. Cook until softened slightly.
Add beef (or chicken), corn, black beans, broth, and tomatoes to the pot. Bring to a boil and reduce heat to medium.
Stir in chipotle pepper and zucchini. Simmer 20 to 30 minutes. Taste and adjust salt.
Serve with your choice of toppings.