4 tbs olive oil
1 lb boneless chicken breasts (I put them in whole and then shred them later)
1 large can (48 oz) chicken broth
1 bunch leeks (sliced)
3 stalks celery (diced)
3 carrots (diced)
1 large onion (diced)
3 jalepeno peppers (diced)
1 poblano Chile (diced)
1 red pepper (diced)
3 cloves garlic (minced)
1 can diced jalepenos
1 can black beans
1 cup frozen grilled corn (I get it at trader Joes)
2 cans diced tomatoes
2 tbs goya adobe (spicy)
1 tbs cumin
1tbs oregano
1 tbs ancho chile powder
1/2 cup cilantro
juice of 1 lime
Put olive oil in a large pot and turn flame on high
add diced vegetables and cook until softened - add spices and cook until they impart a delectable aroma - about 1 minute stirring constantly. add chicken broth and 2 cups water add canned jalepenos and black beans, grilled corn and tomatoes -bring to a boil and then lover to a simmer until you can pull the chicken apart with a fork. right before serving add cilantro and lime juice you can also grate a little lime zest into the soup at this point
***I like to add about 2 cups of freshly grilled chorizo to this recipe right before you serve it - I grill it slice it and drain as much oil from it as possible
