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Hearty Chipotle Chicken Soup

Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. —Sonali Ruder, New York, New York
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    8 servings (3-1/4 quarts)


  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 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 cilantro


  • 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.
Nutrition Facts
1-2/3 cups with 1 tablespoon sour cream : 287 calories, 4g fat (1g saturated fat), 29mg cholesterol, 790mg sodium, 42g carbohydrate (8g sugars, 7g fiber), 21g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 2 vegetable.

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Average Rating:
  • Michelle
    Mar 12, 2018

    This turned out amazing. I made it in the slow cooker. We like it spicy so I added an extra pepper and extra garlic. It definitely gave it the kick I wanted. The adobo flavor is outstanding. I didn't serve this with sour cream or cilantro. I will be making this again, but will likely use one can of black beans and one can of pintos next time.

  • kanester
    Jan 19, 2016

    We loved it! Great flavor for canned ingredients. I even cheated with the chicken on this one. I bought frozen chicken (Tyson) southwest flavor. We did need to tone it down with sour cream also, those peppers are SPIIIIICCYY!

  • mrscrazyed1
    Jan 9, 2016

    This was incredibly easy to prepare and wonderful to eat. I put the onion, garlic and chipotle peppers along with the sauce into my small food chopper and finely chopped all that good stuff together. I added all that to the oil in the pan along with 1/2 of a seeded jalape?o pepper (only canned tomatoes I buy are petite-diced) for some more spice. Salted all that until the onion was tender, then pretty much followed the rest of the recipe. I did take cherikzalger's suggestion and added some lime juice just before serving. Next time will substitute black beans; neither DH nor I cared for the pinto beans in this dish. Other than that minor flaw, outstanding!

  • lmmanda
    Apr 22, 2015

    No comment left

  • jmkasprak
    Apr 20, 2015

    We loved this soup. We really needed the sour cream to tame it down a bit, and the fresh cilantro was the best part.

  • fascinator
    Feb 28, 2015

    Love this soup.

  • tt2b123
    Jan 31, 2015

    I had some leftover chipotles in adobo sauce from another recipe, and decided to try this out. It was perfectly spicy. If I make it again, I will leave out the chicken, I don't think it added anything and the beans and corn make it hearty enough.

  • lisa_oliver
    Jan 20, 2015

    No comment left

  • aleitel
    Nov 11, 2014

    This was ok. I know I shouldn't have expected much because of all of the canned ingredients but it just tasted like doctored canned soup.

  • Nia4sure
    Oct 14, 2014

    I made this recipe on Sunday, October 12, 2014. Excellent! I doubled the recipe, except the pinto beans, kept the same amount and added 2 cans of black beans. I bought a rotisserie chicken, took the skin off, de-boned and cut up in chunks. We put a dab of sour cream in the first bowl, but we didn't really care for it. Today is Tuesday and we are eating the last of it. It got better each day! Made cornbread to go along with it.. Thanks for sharing!