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Chipotle Chicken Soup

Chipotle Chicken Soup


"The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients."
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50 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 8 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 29
  1. 40 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 normall...

Most helpful
Most positive
Least positive

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 ...

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 ...

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, ple...

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 additi...

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. The...

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.

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...

This soup is very yummy, but I changed a few things. I used chicken stock instead of water and half of the tomatoes. And added some powdered chipotle seasoning for more kick.

This was very tasty. I boiled frozen chicken breasts in water seasoned with cumin and dried cilantro, and then shredded the chicken. I also used all the juices in the chipotle pepper can, and ...

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