Chipotle Chicken and Tomato Soup

  • stacylynn Posted: 08/12/10
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    This was a very good weeknight meal with some additions. Start by doubling the recipe. I sauteed onion & red bell pepper prior to adding the liquids/tomatoes. Used mexican recipe stewed & chili seasoned diced tomatoes, 1 can each pinto/black beans, and also 1-2 tbsp tomato paste. Add 1 cup frozen corn with chicken. I did not mash any of the beans & we really liked the chunky texture of the soup. Served with a chopped mexican salad (from epicurious) & sweet cornbread muffins. This will go into regular rotation.

  • MarshallMcNair Posted: 11/22/08
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    I made this soup when I got that issue and LOVED it. Made it a bit too spicy the first time, but nailed it the second time. Quick, easy and delicious. I lost the recipe and could not remember exact ingredients. Found again and cannot wait to make it.

  • berquist9 Posted: 06/30/09
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    This was outstanding! I had frozen the remainder of a can of chipotle chiles previously, and used 2 tsp of the frozen mixture of chiles and puree. I substituted pinto beans for the navy beans and used a hand blender to puree about half of the mixture right in the pot. This is so simple and one of our favorites.

  • EreNelson Posted: 12/19/08
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    We loved this recipe! It was easy to whip up on a week night, but I would use it for company also. I really like a thicker soup, so when I doubled the recipe, I also added a can of cannellini beans - drained and pureed with a bit of the soup broth. That made the consistency just how we like it. I didn't have a can of chipotle peppers in adobe, so I just diced several rings of jarred jalepeno peppers and added some paprika. On most of these winter soup recipes, I double the recipe and then we have delicious leftovers for lunch or the end of the week fridge clean-out. It isn't much work to double the recipe and the extra food always comes in handy! Great comfort food - I'll definitely use this again soon.

  • MplsErin Posted: 11/11/09
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    SO SO SO GOOD!!! Made recipe exactly as indicated and was not disappointed.... YUM!!!

  • TFR1959 Posted: 11/15/09
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    I have made this soup twice & my family loved it. I doubled the recipe by using two cans of chicken broth, one can navy beans & one cannalini beans, 1 can stewed tomatoes, and 1 fire roasted. I combined the first 5 ingredients, but left out the fire roasted tomatoes. After simmering for the ten minutes, I used a hand blender to puree the mixture and then added the last can of tomatoes. It makes it a great consistancy. It's a great recipe!

  • Dana0108 Posted: 11/28/08
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    So easy, so nutritious

  • LIMarc Posted: 12/06/08
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    I thought this was delicious, and a snap to prepare. The chipotles (I used two) added a nice heat, and I used 3 Tbsp tomato paste to give it a little bit sweeter flavor and a little more body. I would use this for company! To find the beans and chipotles in adobo, go to the ethnic foods aisle.

  • finepaws Posted: 12/03/08
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    I pureed the beans and tomatoes in a blender instead of just partially mashing. Using 2 peppers we found it a little too spicey. Tortilla strips added at end seem like a good idea too. The fresh cilantro adds a nice flavor. Very good, simple, and quick to make. I will definetly make again.

  • sunnys Posted: 12/11/08
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    This was so good. As usual I used vegi chicken and broth and added cilantro.

  • tastan Posted: 04/21/09
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    Flavorful and extremely easy to make! The pepper adds a nice kick. It is also nice b/c it is a soup recipe that makes 4 servings instead of the 8+ that many soup recipes make. (nice when you are cooking for 2 and try to avoid having to freeze/eat too many days of leftovers).

  • dgitlin612 Posted: 08/14/10
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    Made it according to recipe, except used Canary beans in place of navy beans (which we couldn't find) and added a can of corn with red and green peppers (Mexi-corn, except a different brand). Also, I forgot about mashing the beans, but I don't think that is necessary. It is outstanding. The flavors were just spicy enough. Served with flour tortillas that I crisped in the oven and a light green salad.

  • erinallison Posted: 11/10/09
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    I used pre-cooked, cubed chicken and my husband did not like the chicken pieces. Next time I will cook my own chicken breast or buy rotisserie chicken and shred it. But overall, we both really liked the soup very much. Pretty easy to fix & flavorful. It had a subtle spicy kick, but I would probably add another 1/2 chipotle chile to make it a bit spicier. I substitued black beans for navy beans.

  • globalgyro Posted: 12/18/09
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    Worth repeating, the sour cream really made a difference. I added 2 peppers for more spice.

  • caseycodymom Posted: 12/17/09
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    I was very surprised at this recipe. It didn't sound like it had enough ingredients to be really good, but it was dinner time and I had no leftovers. This was delicious. I'll definitely make again. It's probably not fancy enough for a formal company meal, but most definitely good enough for casual friends or grown-up children. Our kids are always looking for quick things to prepare at the end of their working days, and this will be a new weapon in their arsenal. I used Great Northern beans and Del Monte diced tomatoes with zesty mild green chilies. I also added the chicken to the first five ingredients and poached it, removed if from the stock, and before returning to the pan, used the handheld blender to reach the consistency I like. I did not add the oil.

  • JDuBois Posted: 11/11/09
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    Excellent! I doubled the recipe..Poached the chicken in broth for 10 minutes. Removed. Than added ingredients. Did 1 can pinto beans, 1 can navy. Pureed with immersion blender. Then added chopped zucchini and yellow pepper. Left out the oil. Served with a dollop of greek yogurt and cilantro. Delish!!

  • ladyram Posted: 12/19/09
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    This is really a tasty kind of soup/potage. I used black beans which I pefer and 3 chipotles instead of the 1 recommended, and I added some fried bacon. I used also tortillas cut in strips. It was really delicious.

  • Vision12 Posted: 12/16/09
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    I made this with leftover porketta pork roast. Great combination. Was really easy for a weeknight.

  • UKCatFan4EVR Posted: 02/04/10
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    This is a very good recipe. A hearty soup for a cold winter day. Like other reviewers, I doubled the recipe. I used two cans of mixed beans rather than navy. I also added a can or corn and used fire roasted tomatoes. I sauteed an onion in the pan before adding the other ingredients. Very tasty. Served with sour cream and cornbread. Unlike some of the Cooking Light recipes, this one is a keeper.

  • TinaLuke Posted: 12/15/10
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    Hit the spot on a cold night! So delicious and satisfying. I followed others advice and made some changes-- added mexicorn, used fire roasted tomatoes, and subbed a diced jalapeno pepper for the chipotle chile. I also topped with torn corn tortilla strips that I toasted. (could also use packaged kind) I doubled the recipe so I can enjoy for a couple meals. Definitely a keeper

  • heaven28rangers Posted: 08/12/10
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    I made this with what I had on hand: pinto beans, no chicken, plain yogurt and scallions. Like with most other Cooking Light recipes, it was delicious even with substituted ingredients. Will definitely make again.

  • MARIELIJAH Posted: 03/30/11
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    Loved this recipe. I added a few things of my own liking. I used black beans and added barley and cooked it up in the crockpot. After serving, I didn't use sour cream but I did add a bit of lime juice. Best recipe ever! Oh, I also doubled the recipe. I also toasted corn tortilla strips and added at serving time.

  • slocook1 Posted: 10/22/11
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    I never thought of adding chipotle peppers to tomato or tortilla soup but this was delicious. I increased the cumin to 1tsp and added 1 tsp of ground pasilla pepper also 2 finely minced fresh serrano peppers complete with seeds and 2 cloves of coarsely chopped garlic. Those changes met our spice needs and used pinto beans instead of navy, I didn't mash them. Also I stirred in 1/2 cup of sliced green onion just as I turned off the fire. Not being a fan of the taste of olive oil I added a Tb of bacon fat instead and topped each bowl with Crema Mexicana instead of low fat sour cream. This made 2 very hearty sized portions or my partner and me. I'll make this several times a year for sure as it exploded with flavor. Oh and we had it with nice high stack of hot corn tortillas.

  • richard2009 Posted: 10/21/11
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    These were great!

  • noonekc Posted: 10/21/11
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    Has anyone tried this without adding the oil?

  • NydiaH Posted: 10/25/11
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    The flavors are awesome, quick and easy to put together. Tastes good with or without the chicken.

  • sapphire74 Posted: 10/21/11
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    This is so good. Instead of sour cream I used hummus and used mild green chiles in place of the chipotle chile. I really loved cooking it. The house smelled so good.

  • Agneta Posted: 10/21/11
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    Did not remember to add either the oil nor the sour cream as I had glanced at the recipe very quickly. This soup was wonderful without it. Must be even better with those added ingredients! Loved it !!

  • ElCaptHook Posted: 12/02/12
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    Followed the recipe as directed except for cilantro (allergy) and the olive oil, didn't seem necessary.very easy, quick & good. Second serving though, topped with a 1 Tbl. Mozzarella and chopped avocado, and 3 crushed tortilla chips. The second time I did adjust the recipe to our taste, black beans instead of navy & tomato sauce instead of diced tomatoes (texture thing with my husband) even better results, perfection!!!

  • DanielleO Posted: 02/02/12
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    Super easy and quick to make and so good! I used two chiles (just to up the heat) and added a couple cloves of garlic (because I add garlic to everything) and a can of corn. I also used black beans instead of navy beans and greek yogurt instead of sour cream (I never use sour cream anymore. You really can't tell the difference). I didn't add any oil, it really wasn't necessary, or use any kind of chips. The soup definitely stands well on its own. At first I was really excited that this recipe only made four servings because I am usually cooking for one, but now I'm bummed because I want more leftovers!

  • JTGemmell Posted: 12/03/12
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    AWESOME!! My 4 and 8 year olds loved it!

  • martinuofa Posted: 11/28/12
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    Easy. Tasty. All with a little spice. We added two chipotles to add a little heat to it. In our opinion, def added more flavor.

  • daneanp Posted: 01/01/13
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    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.

  • Amsterdam Posted: 11/30/12
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    Fast, easy and tasty, low cal (but filling), and healthy. It doesn't get much better than that!

  • segan101 Posted: 11/28/12
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    I'm giving it 5 stars because it tastes good and is so easy. My teenage son and husband both liked it a lot and so that also made it deserve 5 stars!

  • Kruzankat Posted: 11/28/12
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    Kitikat, my feeling on your idea is that I don't think it's fair for someone to give a recipe a poor rating when they've changed the whole thing. I enjoy getting others' ideas. That being said, (I made changes) I used the suggested smoked paprika instead of the Chipotle peppers, as I don't care for their taste. I left out the beans (to make it lower carb), but added quartered cipolline onions, for some substance.On top I added shredded smoked Gouda, with the cilantro, and full-fat sour cream! I forgot to add the olive oil, did so after. I think I liked it better without the olive oil. Easy and great taste!

  • DonnellyClan Posted: 12/24/12
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    My family and I cannot say enough about how fabulous this soup was. I was worried about the chipotle being a bit too spicy, but it was spot on. I did however add more chicken broth. This is definately one to go on our favorite must have again list. Only thing I will do different is make more!!

  • CRSTurner Posted: 11/30/12
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    I was surprised by how great this recipe tasted. I thought, like others, that there weren't enough ingredients for it to turn out so great. It's fast, even with having to poach frozen chicken tenders, and easy. Open to changing ingredients and still be great. I did not have navy beans so I used two cans of pinto beans. The first chipotle was so small that I used 2 (I like spicy). I just threw everything into the pot, except the oil (NOT NEEDED), sour cream and cilantro (which I forgot to get out to serve). I didn't mash anything, I didn't feel the need. My husband said, "Make sure to put that in the fridge, I want more tomorrow." That makes it 5 stars for me!

  • kitikat0 Posted: 11/28/12
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    Soup is good as is. I didn't use low sodium products because I like salt, especially in soup, but I often wonder how you can rate a recipe when you pretty much changed everything in it. I don't mind if you changed an item but if you make it a different recipe entirely then the rating means nothing and is not helpful to me. Just saying...

  • HVWimsey Posted: 11/28/12
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    I agree with the reviewer Kruzankat. I do not consider these reviews to be valid or even helpful if the recipe has been so drastically altered. I want to know the opinion of someone who has followed the recipe as created and prepared by professional cooks at Cooking Light.

  • TGLyons Posted: 01/04/14
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    I made it with pork rib meat and it was fantastic!!

  • psweet Posted: 12/29/13
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    I followed the recipe exactly-it is a tasty recipe!

  • terrapinstation Posted: 01/07/14
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    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!!!!

  • AdeleD Posted: 12/29/13
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    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.

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