Chipotle Chicken And White Bean Soup Recipes

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HEARTY CHIPOTLE CHICKEN SOUP



Hearty Chipotle Chicken Soup image

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

Provided by Taste of Home

Categories     Lunch

Time 45m

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

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges

CHIPOTLE CHICKEN AND WHITE-BEAN SOUP



Chipotle Chicken and White-Bean Soup image

Three canned ingredients are the MVPs in this quick, one-pot take on tortilla soup: tomato sauce, chipotle in adobo sauce, and white beans. Plan on it becoming a family-favorite dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Number Of Ingredients 8

2 pounds boneless, skinless chicken thighs (about 6)
1 can (15 ounces) tomato sauce
1 to 2 tablespoons chipotle-in-adobo sauce without chiles (from a 7-ounce can)
3 medium carrots, peeled and chopped (about 2 cups)
2 stalks celery, chopped (1 cup)
Kosher salt
2 cans (each 15.5 ounces) white beans, rinsed and drained
Sliced radishes, tortilla chips, and diced avocado, for serving

Steps:

  • In a large pot, combine chicken, tomato sauce, 1 tablespoon chipotle sauce, carrots, celery, 6 cups water, and 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, skimming surface if needed, until chicken is cooked through, about 10 minutes.
  • Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces and return to pot, along with beans. Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado.

SPICY CHIPOTLE BLACK BEAN, CHICKEN AND TOMATO SOUP



Spicy Chipotle Black Bean, Chicken and Tomato Soup image

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!

Provided by TexasToast R

Categories     Black Beans

Time 17m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

1/2 teaspoon ground cumin
1 (15 1/2 ounce) can black beans, rinsed and drained (or about 2 cups)
1 (14 1/2 ounce) can stewed tomatoes
2 cups chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
2 cups chopped cooked chicken breasts (about 1/2 pound)
1 teaspoon extra virgin olive oil
sour cream, fresh chopped cilantro

Steps:

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

CHIPOTLE CHICKEN AND BEANS



Chipotle Chicken and Beans image

I was skeptical about this recipe due to its combination of ingredients, but it immediately became one of our all-time favorites. -Jenny Kniesly of Dover, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup water, divided
1/2 cup reduced-sodium chicken broth
1/2 cup uncooked long grain rice
6 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
3 bacon strips, diced
1 cup chopped onion
3 garlic cloves, minced
1 cup chopped plum tomatoes
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 cup whole-berry cranberry sauce
4-1/2 teaspoons minced chipotle peppers in adobo sauce
1-1/2 teaspoons lime juice
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a small saucepan, bring 1/2 cup water and broth to a boil. Stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender., Meanwhile, cut each chicken breast half widthwise into six strips. Sprinkle with salt. In a large nonstick skillet coated with cooking spray, cook chicken for 5 minutes on each side or until lightly browned. Remove and keep warm. , In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1/2 teaspoon drippings. In the drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add the tomatoes, cumin and cinnamon; cook for 2 minutes. Stir in the cranberry sauce, chipotle peppers, lime juice and remaining water. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 6-10 minutes or until chicken is no longer pink. Remove and keep warm. Add rice and beans to the skillet; heat through. Serve chicken over bean mixture; sprinkle with bacon.

Nutrition Facts : Calories 366 calories, Fat 5g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 501mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

CHIPOTLE CHICKEN SOUP



Chipotle Chicken Soup image

The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.

Provided by Cassie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cut into cubes
1 onion, chopped
1 clove garlic, minced
1 tablespoon chicken bouillon granules
1 tablespoon adobo sauce from canned chilies, or to taste
1 teaspoon white sugar
2 (14.5 ounce) cans petite diced tomatoes
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
2 ½ cups water, or as needed
1 bunch cilantro, chopped

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g

SIMPLE CHICKEN AND WHITE BEAN SOUP



Simple Chicken and White Bean Soup image

A simple chicken and bean soup with a little kick. This soup is great on a cold evening after a busy day. This recipe was shared with me by a friend I truly miss.

Provided by MaxMama

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 onion, chopped
2 teaspoons chopped garlic
4 skinless, boneless chicken breast, chopped
2 (14.5 ounce) cans great Northern beans
20 ounces chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®)
12 sprigs cilantro, chopped
2 teaspoons salt
½ teaspoon cayenne pepper

Steps:

  • Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes. Remove onion and garlic to a small bowl.
  • Stir chicken into any remaining oil in the pot; cook and stir until completely browned, 5 to 7 minutes. Return onion mixture to the pot; add beans, broth, chiles, cilantro, salt, and cayenne pepper.
  • Bring the soup to a boil, reduce heat to medium-low, and cook until the beans are very tender and the chicken cooked through, about 20 minutes.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 34 g, Cholesterol 42.9 mg, Fat 7 g, Fiber 7.7 g, Protein 26.5 g, SaturatedFat 1.3 g, Sodium 1495.8 mg, Sugar 2.7 g

CHUNKY CHICKEN AND WHITE BEAN SOUP



Chunky Chicken and White Bean Soup image

This is another one of those recipes that you can change-up how you want by adding different veggies. I tossed a Parmesan cheese rind into mine for added flavor but it can be left out and taste just as good. I used fresh spinach I chopped up into smaller pieces but you could use frozen also if you prefer. Just be sure to drain it well by squeezing it in a kitchen towel to force out the moisture (once thawed of course.) Then just chopped it up and add it in when you do the chicken. You can use fresh basil if you like, but just add it in when you add in the chicken to keep the flavor bright. I served it with a crusty bread, which I highly recommend to soak up the soup. It is pretty darn tasty!

Provided by Maiden77

Categories     Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 17

4 tablespoons olive oil
4 stalks celery, diced
2 onions, diced
4 carrots, peeled and diced
8 ounces small mushrooms, quartered (I use cremini)
2 tablespoons tomato paste
4 garlic cloves, minced
2 pinches red pepper flakes
2 (14 1/2 ounce) cans diced tomatoes
6 cups chicken broth
2 tablespoons dried basil
2 bay leaves
1 parmesan cheese, rind (optional)
4 chicken breasts, boneless, skinless
2 cups spinach, chopped
2 (15 1/2 ounce) cans cannellini beans, drained
salt and pepper

Steps:

  • Heat oil in a large pot or Dutch oven over medium-high heat. Toss in the onions, celery, carrots, and mushrooms. Cook until the onions are translucent and the mushrooms are browned.
  • Add in the tomato paste and cook several minutes until it deepens in color. Add the red pepper flakes and garlic and cook 30 seconds.
  • Place in the tomatoes, broth, basil, bay leaves, and rind. Bring to a simmer before placing in the chicken. Cook for 15 to 20 minutes until the chicken is cook.
  • Remove the chicken to a cutting board and cool. Add the spinach and beans to the pot. Simmer for 15 minutes.
  • While the soup simmers shred the chicken into bite size pieces. After the soup has simmer 15 minutes return the chicken to the pot and simmer for 5 minutes longer. Salt and pepper to taste. Serve topped with shredded Pecorino Romano cheese or Parmesan cheese if you like.

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