Spicy Chipotle Black Bean, Chicken and Tomato Soup

Total Time
Prep 5 mins
Cook 12 mins

This recipe originally came from Cooking Light. I changed it up a little by using black beans. It is so deliciously spicy and quick and easy to make. Also good served over hot brown rice and sprinkled with cheese. Enjoy!

Ingredients Nutrition


  1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. Partially mash tomatoes and beans with a potato masher. Stir in chicken; cook 2 minutes or until heated thoroughly.
  3. Remove from heat; stir in olive oil. Serve into bowls and top with sour cream and cilantro.
Most Helpful

4 5

Very nice flavor and very easy to put together. I had chicken in the freezer already chopped so this took no time at all.

A few changes I did make. I thought it needed a back ground flavor. See when I review a recipe I cut the recipe in half and make 2 batches. One as is and then I make my changes. Since this only make 5 cups, I had already planned on making 1 batch as written and then making a second batch for me.

For a back ground flavor, I added some onion and garlic and sauteed that first. Cumin, I did add more, but that is just a personal preference, it was good as is; I just really like the flavor. I felt there was too much chicken for the bean ratio, so I used more beans, but the same amount as stated. I also added some corn to my batch because I had some left and why not use it up. And I also used a squeeze of lime right at the end.

But, it is a very good soup, I just thought the flavor was just a bit flat for me; but the combination of flavors was very nice.

4 5

I like the suggestion of SarasotaCook to add sautéed garlic and onion. And beans go with corn. <br/>Using lime wants me to add cilantro too.<br/>I used a few more veggies, circles of leaks and a carrot.<br/>Next time I'll bread the chicken.<br/>But this recipe is a good starting point for lots of possible additions.