Chipotle Chicken and White-Bean Soup

Prep Time:
15 mins
Total Time:
35 mins

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.


  • 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


  1. 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.

  2. 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.

    Chipotle Chicken and White-Bean Soup
    Alpha Smoot
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