Chipotle Chicken and Tomato Soup

It’s hard to expect much from such simple ingredients, but this Chipotle Chicken and Tomato Soup is a very flavorful and filling soup!

Chipotle Chicken Tomato Soup

Leave the sauce on the chiles (rather than scraping it off) to create a rich, dark-colored soup.  A good dollop of sour cream will cut the heat a bit from the chiles.

Chipotle Chicken and Tomato Soup Recipe

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Chipotle Chicken and Tomato Soup


  • One 15.5-ounce can navy beans, rinsed and drained
  • One 14.5-ounce can no-salt-added stewed tomatoes
  • One 14-ounce can fat-free, less-sodium chicken broth
  • 1 whole chipotle chile, canned in adobo sauce, finely chopped
  • 1/2 teaspoon ground cumin
  • 2 cups chopped cooked chicken breast (about 1/2 pound)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro


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


  • If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of beans, chicken broth and tomatoes that are known to be GF.

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