Chipotle Chicken Soup Recipe -
Chipotle Chicken Soup Recipe
  • READY IN 50 mins

Chipotle Chicken Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    50 mins


  1. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 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!

Most Helpful Critical Review
Aug 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.

Sep 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.

Nov 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.

Jan 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.

Jan 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.

Dec 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.

Dec 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.


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  • Calories
  • 155 kcal
  • 8%
  • Carbohydrates
  • 17.2 g
  • 6%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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