Total Time
1hr 16mins
Prep 45 mins
Cook 31 mins

This recipe was inspired by Vicki in AZ's soup and came about as a result of a goof. Added a tad too much chipotle while preparing that dish and had find a way to tame the heat. The results were so good I decided to post it.

Ingredients Nutrition


  1. In a large sauce pan or soup pot, cook onion 2 or 3 minutes in oil; add water and garlic cooking an additional minute.
  2. Stir in paprika and oregano into the onions; add chicken, cook until done.
  3. Add chicken broth, chipotles, tomatoes, corn, beans and chipotles.
  4. Bring to a boil, reduce heat, and simmer for 30 minutes.
  5. Stir in chopped cilantro and lime juice and heating through 1 minute.
  6. Add salt to taste.
Most Helpful

This is an excellent soup. I used salsa for the tomatoes and left out the tomato sauce. I decided to make this vegetarian, so I skipped the chicken and instead added extra beans. This is easy to make and even my kids loved it. Thanks for the recipe.

Cilantro in Canada June 29, 2012

Absolutely delicious! DD and I loved this Soup!! I made the soup pretty much as written, except that I used Chicken breasts instead of thighs, just because that was what I had on hand. My Dad called while I was making this soup. He started the conversation with, "What are you doing?" I told him I was making soup, and described the recipe. Just with a description, he insisted that I Email the recipe to him and my Step-Mother!Thanks for sharing Toni! This soup is right up my alley!! Made with pleasure for Zaar World Tour.

Bert's Kitchen Witch June 08, 2007

This is a really flavorful soup with wonderful textures from the vegetables. I used chicken breasts and increased the amount of chipotle as we like things really spicy. I served this with a dollop of sour cream and some avocado. Going into the keeper file!

cookiedog April 07, 2007