1 rating

Hearty Chipotle Chicken Soup

Taste of HOme

For the cold weather, warm up to this soup. The chipotle adds an extra kick to the tender chicken. 


  • 1 large onion, chopped
  • 1 Tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 Cups reduced-sodium chicken broth
  • 30 Ounces pinto beans, rinsed and drained
  • 3 Cups frozen corn
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 Teaspoons adobo sauce
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon pepper
  • 2 Cups cubed cooked chicken breast
  • 1/2 Cup fat-free sour cream
  • 1/4 Cup minced fresh cilanro


In a Dutch oven, saute onion in oil until tender.

Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil.

Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken; heat through. 

Garnish with sour cream; sprinkle with cilantro.