Spicy Chipotle Black Bean, Chicken and Tomato Soup

“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!”
READY IN:
17mins
SERVES:
4
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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