Hearty Chipotle Chicken Soup

By Addie

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

Ingredients

• 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 sour cream
• 1/4 cup minced fresh cilantro

Preparation

Step 1

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. Yield: 8 servings (3-1/4 quarts).
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REVIEWS:

Yummy soup! Easy to make in a hurry. In will definitely make again.

The amazing mixture of vegetables sends an extraordinary taste, with such a flavourful seasoning that lightens taste buds all around!

I made this soup a couple months ago. It was Soo good. I made it mine though.

And added little more broth. But overall best soup I've ever made. :) Also great soup to help with hangovers ...

Very good I didn't add the clinantro my Husband dosen't like it would have been better with it. Will make again.

Loved it. The recipe was great... we'll definitely make it again! One tip: just get the chipotle chilies in adobo sauce and use the sauce they are canned in rather than buy additional adobo sauce. There is plenty in the can! Thanks for the recipe.

Made this last night and my husband and 19 yr. old brother LOVED it! I couldn't find chipotle peppers or adobo sauce in my grocery store so instead I added a little extra ground pepper and a few shakes of hot sauce I had on hand, and it turned out just delicious. Highly recommended!

LOVE this! didn't make many adjustments - used one can of tomatoes w/jalapenos and a little less adobo. Great Flavor. Definitely keeping the recipe! Good with rice too.

What a hit! This was a perfect meal on a cold evening. Easy to make.

Oh my gosh!!! So YUM-O!! I made half the recipe. I used 1 can of Costco chicken, and 1 can of sweet corn. When it was done, I put grated sharp cheddar cheese, sour cream. avocado, and Sante Fe Style Tortilla Strips on it. WOW - delish!! I will definitely make this again!! Thanks!!

I thought this soup was very flavorful and I loved the fresh cilantro in it. I did think it was a little too spicy before serving and added some sugar to counter it, but the sour cream helped cool down the spiciness.

Delicious! Quite easy to prepare. I added a cup more of the corn, and two cups more of the broth (large family). I'm not much of a chipotle fan, but with the extra ingredients the flavor was great. I did reduce the amount of cumin---just personal preference. I made this soup tonight, and the family loved it. I used rotisserie chicken from the market and this really added to the richness. This is a "keeper" recipe! Thanks!

I really liked the soup and loved the flavors! It was fast and easy to make . I added more chipotle and used parsley instead of cilantro. Will make again! :)

Once you get past the "spicy" of the chipotle and adobo, this does not have much flavor. I did think the taste was better the next day than the day I made it.

We loved it! Added double the chipotle peppers cause I'm bad at following recipes, but with a little extra sour cream it was the perfect blend of smokey heat and cool. For anyone that loves heat I'd recommend it. Perfect on a cold winter night.

I made this soup for a lunch group that I am a member of and everyone loved it! They all asked for the recipe. My teenage boys loved it also. I did make a few changes. I doubled the chicken broth and added another cup of cubed chicken breast. (it was still VERY thick). It is rather spicy, but not to much. Will be making this again.

This soup was excellent! I didn't think the chipotle pepper was too hot....it just gave the soup a nice smokey heat.

This is one of the best soups I have ever eaten. Loved it!!! I made it for a group of my coworkers and the next day at work they asked where the leftovers were they wanted more.

This soup was a big hit with us and our friends. I left a few seeds in as well as adding 1 tsp more Chipotle sauce. Definite keeper.

What a great soup! Full of flavor, easy to make, a little hot, a little cool and so yummy. This is a keeper in my house! I've sent some to family members & they loved it too!

This was very good! I didn't put in the peppers or the adobo sauce, as we don't like things very spicy, and this soup was still very tasty!

Excellent recipe! One we will be making on a regular basis from now on! We added a little fresh lime juice just before serving and it really added a wonderful flavor! The fresh cilantro and sour cream is a must!

SOUP-ERB!!!! This is easy/tasty/quick to make etc. etc. It also lends itself very well to substitutions of all kinds - I didn't have the V8 juice so used pasta sauce with some water, also subsituted pinto beans for black. Was REALLY excellent. Served with Healthy Flax-Seed Tortilla Chips.

Absolutely delicious!! Easy recipe to prepare...spicy "hot", however, the garnish of sour cream will cool for the ones who prefer milder favors.

This soup is fantastic. My family is picky and everyone loved it. The next time I make it I will use half pinto beans and half black beans.

A flavorful, hearty soup! I will admit to making one change, though, as I'm not much of a chipotle fan: I used about a tablespoon of chopped, canned chipotle peppers, and then used chopped green chiles for the remainder of the portion. I'm heavy-handed with the cilantro, as that is a family favorite. Thanks for sharing, Sonali!

Made this for the first time yesterday. it was great! I added more chicken stock and left the seeds in the pepper. I had it again for lunch today and it was even better. I would make it a day ahead of time next time.

OH MY WORD... This is so delicious. I didn't change a thing, just perfect. Will be making this again.

This was easy and so good- the only thing I changed was reducing the chipotle to one, still adding the sauce- my husband is just too sensitive to heat- also squeezed some fresh lime in- delicious!

This was so spicy! I think it cured my cold! Definitely needed the sour cream to cool it down!

Fantastic recipe!!! Hats off to the cook! Well done! This is so good on cold winter nights. Thanks for a great recipe.

This is DELICIOUS. My picky husband devoured it. I only had kidney beans, but any kind would work.