Yield
4 servings

Just one chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this top-rated soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.

How to Make It

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until thoroughly heated. Remove from heat; stir in oil. Place 1 1/4 cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.

Ratings & Reviews

terrapinstation's Review

MplsErin
January 07, 2014
i made this recipe with a bit of apprehension as i was not confident that these simple ingredients could come together so quickly to make such a delicious soup. i was wrong! it was outstanding. i used black beans instead of navy as that was what i had in the house, and i used my immersion blender instead of a potato masher to thicken up the soup. thinking i could omit the olive oil next time to make it less caloric. deeeeelish!!!!

TGLyons's Review

NydiaH
January 04, 2014
I made it with pork rib meat and it was fantastic!!

swarman's Review

tastan
January 02, 2014
N/A

psweet's Review

richard2009
December 29, 2013
I followed the recipe exactly-it is a tasty recipe!

AdeleD's Review

erinallison
December 29, 2013
Very good. My only alteration was a can of tomatoes with green chiles instead of the stewed tomatoes and the chipotle pepper and added a bit of dehydrated onion to the simmering soup. I also used brown rice in the bottom of each bowl to cut the spiciness a bit and crunched up corn chips for the topping along with the sour cream. I will make this again.

foodie2212's Review

KatyMary
December 29, 2013
N/A

sukeedog's Review

myrecipestest
April 20, 2013
N/A

KatyMary's Review

JTGemmell
April 01, 2013
N/A

PenPitStop's Review

TFR1959
January 18, 2013
N/A

daneanp's Review

Dana0108
January 01, 2013
Yum. Doubled the recipe, but only used 1 chile - I think we could do 2 next time. I poached the chicken in the stock first, then cubed it up. I also added 3/4 cup of chopped yellow onion which I sauted in 1 tablespoon of olive oil for 5 minutes before adding everything in. Used 1 can of black beans and 1 can of pinto beans. It went together very quickly; perfect for a work night. Looking forward to leftovers for lunch tomorrow.