4 servings

Just one chipotle chile (canned smoked jalapeño pepper) adds smoky heat to this top-rated soup. If you want to tame the spice, substitute 1/2 teaspoon smoked paprika for the chile.

How to Make It

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

Ratings & Reviews

terrapinstation's Review

January 07, 2014
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!!!!

TGLyons's Review

January 04, 2014
I made it with pork rib meat and it was fantastic!!

swarman's Review

January 02, 2014

psweet's Review

December 29, 2013
I followed the recipe exactly-it is a tasty recipe!

AdeleD's Review

December 29, 2013
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.

foodie2212's Review

December 29, 2013

sukeedog's Review

April 20, 2013

KatyMary's Review

April 01, 2013

PenPitStop's Review

January 18, 2013

daneanp's Review

January 01, 2013
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.