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 and Tomato Soup
This soup is a twist on your classic tomato soup. It’s packed with chicken, navy beans and spice, making it a favorite in my house. We love it most on cold winter nights when a little comfort food is called for. Delicious!
🛒Ingredients needed:
- canned navy beans
- canned stewed tomatoes
- chicken broth
- chipotle chile in adobo sauce
- cumin
- cooked chicken breast
- olive oil
- sour cream
- fresh cilantro
✏️How to make Chipotle Chicken and Tomato Soup:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
- Combine first 5 ingredients in a large saucepan(through cumin) and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash the tomatoes and beans with a potato masher. Stir in the chicken; cook 2 minutes or until thoroughly heated.
- Remove from heat and stir in the oil. Place 1¼ cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
➡️Recipe Tips:
- 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 and feel free to use light sour cream if you prefer.
- Feel free to add in any vegetables you might like. I think some chopped zucchini thrown in near the end of cooking would be delicious.
- 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.
✔️What to serve with Chipotle Chicken and Tomato Soup:
- I love this soup with some sweet cornbread served on the side.
- It also goes nicely with my favorite salad, Avocado Pine Nut Salad.
- If you’re not counting calories and are in the mood for beer, you might want to pop open a bright pale ale or a pilsner.
★How to Store:
You’re not likely to have a lot of leftovers, so store any you do have in the refrigerator and enjoy for lunches within the next few days.
❤️Why I love this recipe:
- Chipotle is one of my favorite flavors (maybe it’s all those years I lived in San Diego), and chipotle shines in this soup.
- I love that this soup only takes 40 minutes, start to finish. That’s a win for busy evenings.
- It’s so great for lunch that sometimes I make a batch just so I can have it for lunch all week.
Chipotle Recipes!
Chipotle Chicken and Tomato Soup
This simple-to-make soup is both delicious and filling.
Ingredients
- One 15.5-ounce can navy beans, rinsed and drained
- One 15.5-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
- ½ teaspoon ground cumin
- 2 cups (about ½ pound) chopped cooked chicken breast
- 1 tablespoon extra virgin olive oil
- ½ cup sour cream
- ¼ cup chopped fresh cilantro
Instructions
- Combine first 5 ingredients in a large saucepan(through cumin) and bring to a boil. Cover, reduce heat, and simmer 10 minutes.
- Partially mash the tomatoes and beans with a potato masher. Stir in the chicken; cook 2 minutes or until thoroughly heated.
- Remove from heat and stir in the oil. Place 1¼ cups soup in each of four bowls. Top each serving with 2 tablespoons sour cream and 1 tablespoon cilantro.
Notes
- 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.
- WW Points were calculated using reduced fat sour cream.
Nutrition
Serving: 1serving, Calories: 453kcal, Carbohydrates: 32g, Protein: 41g, Fat: 18g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Cholesterol: 106mg, Sodium: 887mg, Potassium: 928mg, Fiber: 7g, Sugar: 5g, Vitamin A: 669IU, Vitamin C: 10mg, Calcium: 136mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
