Recipe For Chipotle Chicken Soup

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  • 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 1/2 cups water, or as needed
  • 1 bunch cilantro, chopped


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.