This recipe I made up after craving soup and rummaging through my cupboards. Very simple and tastes even better the next day. I love it spicy, but you can adjust accordingly. Also great South Beach Diet meal.

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Recipe Summary

prep:
20 mins
cook:
2 hrs 25 mins
total:
2 hrs 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven broiler.

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  • Arrange chicken breasts in a large pan, and broil 15 minutes in the preheated oven. Remove chicken, allow to cool, then shred.

  • In a food processor or blender, puree the drained whole tomatoes and diced tomatoes.

  • Heat olive oil in a large skillet over medium heat. Stir in onion and garlic; cook until onion is soft and translucent. Stir in chicken broth and pureed tomatoes. Add shredded chicken, kidney beans, and black beans. Season with cayenne pepper and chili powder. Bring to a boil; then cover, leaving the lid slightly ajar, and simmer 2 hours. Ladle into bowls, and top with cheese and dollops of sour cream.

Nutrition Facts

284 calories; protein 22.2g 44% DV; carbohydrates 17g 6% DV; fat 14.3g 22% DV; cholesterol 62.1mg 21% DV; sodium 905.6mg 36% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/04/2008
This is my new favorite soup recipe! Excellent flavor and easy to prepare. I added a few things to make it even more filling. First of all I used two cans of diced tomatoes with Italian seasoning undrained instead of whole tomatoes and one can of diced tomatoes w/chilis. Then I used lots more garlic minced (four cloves - you can never have too much garlic!) Then I added a cup of frozen corn and some leftover brown rice (probably 1 1/2 cups cooked). Lastly I used some fresh chopped cilantro. I love rice in my soup expecially since it absorbs the flavor and makes it hardier. Read More
(23)

Most helpful critical review

Rating: 3 stars
11/12/2008
I make a similar soup though try to pack a few more vegetables in mine -- small cubed zucchini carrot corn and celery. Cilantro is a perfect bright accent to the soup and I like to add small cubes of avocado as well - their buttery richness is a pleasant surprise! Read More
(10)
38 Ratings
  • 5 star values: 24
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/04/2008
This is my new favorite soup recipe! Excellent flavor and easy to prepare. I added a few things to make it even more filling. First of all I used two cans of diced tomatoes with Italian seasoning undrained instead of whole tomatoes and one can of diced tomatoes w/chilis. Then I used lots more garlic minced (four cloves - you can never have too much garlic!) Then I added a cup of frozen corn and some leftover brown rice (probably 1 1/2 cups cooked). Lastly I used some fresh chopped cilantro. I love rice in my soup expecially since it absorbs the flavor and makes it hardier. Read More
(23)
Rating: 3 stars
11/12/2008
I make a similar soup though try to pack a few more vegetables in mine -- small cubed zucchini carrot corn and celery. Cilantro is a perfect bright accent to the soup and I like to add small cubes of avocado as well - their buttery richness is a pleasant surprise! Read More
(10)
Rating: 4 stars
11/12/2008
This is similar to the famous "soup Nazi" Chicken Chili soup. I make a version of this regularly. A couple suggestions to make it easier. 1) Brown the chicken in the soup pot cook through and shred while you cook the aromatics in the pot. 2) Add a can of cream style corn to the soup. This is really delicious!! Read More
(10)
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Rating: 5 stars
01/24/2007
This tastes like tortilla soup - very spicy which I like. I didn't have tomatoes with jalapenios so i finely chopped some jalapenios from a jar. I also didn't puree the soup but left the tomato chunks (so I used diced tomatoes instead of whole ones). This tasted excellent and is a great South Beach Diet recipe as well. Read More
(8)
Rating: 5 stars
12/03/2010
This is very good. The only thing I did different is I added a can of corn. So good! Read More
(7)
Rating: 5 stars
10/01/2009
I fixed this dish for a pot luck dinner and everyone thought it was the best soup they have ever tasted. My family has been asking me every week to make the soup again. It's a little spicy but makes you feel warm inside. Read More
(6)
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Rating: 5 stars
10/16/2009
OMGoodness! This is so good I think I am going to use this recipe to win the chili cookoff at church this year. I did add a whole jalapeno minced to the onions and the garlic. Oh I am a cumin lover so I added a couple of tablespoons of that too also a little paprika. YUMMY! Read More
(6)
Rating: 5 stars
10/26/2005
Very good. Read More
(5)
Rating: 4 stars
10/22/2005
I absolutlly love this recipe its a perfect soup for a cold fall or winter night to warm you up its very spicey and the colors are wonderfully festive for fall. MAKE SURE You dont put too much chiken broth it can be too salty!! and I used lots of shredded cheese and cream cheese on top LOVED THIS MEXICAN SOUP!!!:) My family loved it as well:) Read More
(5)