Monday, May 09, 2005

Chipotle Chicken and Tomato Soup

Chipotle Chicken and Tomato Soup (Adapted from CL)

1 teaspoon olive oil
2 garlic cloves, minced
1/2 teaspoon ground cumin
15.5 ounce can red kidney beans, rinsed and drained
14.5 ounce can stewed tomatoes
1 3/4 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups shredded cooked chicken breast
4 teaspoons extra-virgin olive oil
1/2 cup sour cream
1/4 cup chopped fresh cilantro

In a large saucepan, heat oil over medium heat - add garlic and cook until fragrant, about 30 seconds. Stir in cumin, beans, tomatoes, broth and chile. Bring to a boil, cover, reduce heat and simmer 10 minutes. Partially mash tomatoes and beans with a potato masher. Stir in chicken and cook just until heated through, about 2 minutes.

To serve, place roughly 1 1/4 cups soup in each of four bowls. Drizzle each serving with a teaspoon of oil, 2 tablespoons sour cream and 1 tablespoon cilantro.

Makes 4 servings.

Just found the recipe? Click here to see where we talked about it!


  1. Thank you. This looks great and easy/fast enough for a week night after work. I'll be trying it soon. :-)

  2. Jean - it was a relaxing dish to make on a weeknight, that is for sure!

  3. Joe,
    Hi. I have now made this soup many times and really love it. I've also done many variations, such as adding chopped, sauteed zucchini and a can of black beans. I like to serve it with quesadillas made with pepper jack cheese. Mmm....

  4. Jennifer - That meal sounds so good!