The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

    Advertisement

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

155 calories; 13.9 g protein; 17.2 g carbohydrates; 29.4 mg cholesterol; 498.4 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/13/2010
I love love love this recipe! It uses ingredients I have on hand all the time except the cilantro. In a pinch I leave the cilantro out. If you are using frozen chicken just throw it into a pot and boil the breasts until done - you can even over-cook them at this process to tender them up. Once cooked drain the water and remove chicken. Shred or dice chicken then return to the same pot with onions and continue recipe from there (no need to add olive oil if you do it this way). By the way I was bummed I wasted the chipotles so many times so I discovered you can used dried chipotle powder instead and it is just as good! Read More
(35)

Most helpful critical review

Rating: 3 stars
08/16/2013
This recipe wasn't a hit at my house although I can't quite put my finger on why. I think it was too spicy for my toddler (which is fine it was perfectly spiced for the adults). We are normally pretty big chipotle fans but we were just generally underwhelmed by this soup and didn't end up finishing the leftovers. Read More
43 Ratings
  • 5 star values: 27
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/13/2010
I love love love this recipe! It uses ingredients I have on hand all the time except the cilantro. In a pinch I leave the cilantro out. If you are using frozen chicken just throw it into a pot and boil the breasts until done - you can even over-cook them at this process to tender them up. Once cooked drain the water and remove chicken. Shred or dice chicken then return to the same pot with onions and continue recipe from there (no need to add olive oil if you do it this way). By the way I was bummed I wasted the chipotles so many times so I discovered you can used dried chipotle powder instead and it is just as good! Read More
(35)
Rating: 5 stars
11/13/2010
I love love love this recipe! It uses ingredients I have on hand all the time except the cilantro. In a pinch I leave the cilantro out. If you are using frozen chicken just throw it into a pot and boil the breasts until done - you can even over-cook them at this process to tender them up. Once cooked drain the water and remove chicken. Shred or dice chicken then return to the same pot with onions and continue recipe from there (no need to add olive oil if you do it this way). By the way I was bummed I wasted the chipotles so many times so I discovered you can used dried chipotle powder instead and it is just as good! Read More
(35)
Rating: 5 stars
09/29/2010
I love this recipe! This is a great crockpot recipe. Add all of the ingredients to the crock pot and cook on low if you will be out for at least 7 hours. I usually add frozen corn and chicken breasts and add whole garlic cloves and rough chop my onion. I add a whole can of chipotle in adobe sauce but remove the chilies garlic clove and onion chucks at the end of cooking time. I place the chipotle garlic and onion in the blender and blend it into a sause. I love the soup as is but my husband loves to add my chipotle sauce in order to increase the heat. When serving this meal I always have bowls of extras at the table - home made chipotle sauce tortillas strips (for hearty tortilla soup) sour cream (for those like it creamier) and limes. A winner for busy moms and warms your body and soul on a cold day. Read More
(22)
Advertisement
Rating: 4 stars
11/11/2010
Four stars but only after major tweaks to keep it from being bland. I lightly seasoned the uncooked chicken pieces with poultry seasoning before sauteeing in a pan. Added the chopped onion plenty of minced garlic and also half of a chopped red bell pepper. I used two adobo chili peppers and about 2 tablespoons of sauce (from a can). Used a can of Rotel for more flavor; also added 1/4 crushed red pepper flakes 1/4 tsp. dried basil 1/2 tsp. ground cumin 1 tsp salt and one 4 oz. can chopped green chilies. Added a sprinkling of cornstarch to thicken it up a little. It was only after all of these additions did it seem like it would be enjoyable; before the changes it was bland and flavorless. Read More
(17)
Rating: 5 stars
01/20/2011
Chipotle Chicken Soup Haiku: "Wow was this tasty! Don't skimp on the cilantro. This one's a keeper!" To elaborate this recipe's good on its own but brings the "shazam!" with my 2 small additions of a heaping TB of "Taco Seasoning I" recipe from here as well as a diced bell pepper. Garnished with a scoop of sour cream a sprinkle of grated cheddar and a handful of crushed tortilla chips and this soup'll slay your tastebuds with its sensual spice. Read More
(15)
Rating: 5 stars
01/13/2011
I tried this recipe this past weekend. My son and husband were very skeptical but I assured them it would be good. I topped it with a sprinkle of cheese and served it with tortilla chips. They were astounded! Fabulous!!!!:) Definitely a keeper. Read More
(11)
Advertisement
Rating: 5 stars
12/15/2010
Really Good. I only put one can of diced tomatos & also put a can of green chilis. Served with avocado on the top & warmed up flour tortillias on the side. Read More
(8)
Rating: 4 stars
12/06/2010
Just a few minor tweaks to this recipe to make it a little more "user friendly" and healthy. 1) Cook or poach your chicken in the water to make your own sodium free broth. 2) Use frozen corn (no sodium) 3) make chipotle paste - puree a can of chipotles with adobo & keep in jar in frig and 4) use frozen cilantro cubes. I buy these cubes at my local "natural organic market". They are imported from Israel and come in a little tray that looks like a mini ice cube tray. It's kept in the freezer & easy to pop out a cube which is equal to one tsp of cilantro. Just add it to the broth. Yummy recipe and I serve it with refried bean & cheese quesadilla's. Read More
(8)
Rating: 5 stars
12/07/2010
This soup is very yummy but I changed a few things. I used chicken stock instead of water and half of the tomatoes. And added some powdered chipotle seasoning for more kick. Read More
(4)
Rating: 5 stars
12/15/2010
Wow this was the best soup that I have ever made! My family raved about it and now wants me to make it once a week. I found it so easy and quick to make as well. Then only change I made was to use coriander as I didn't have any cilantro. Read More
(3)
Rating: 3 stars
08/16/2013
This recipe wasn't a hit at my house although I can't quite put my finger on why. I think it was too spicy for my toddler (which is fine it was perfectly spiced for the adults). We are normally pretty big chipotle fans but we were just generally underwhelmed by this soup and didn't end up finishing the leftovers. Read More