Bold with chipotle and jalapeno peppers, this Chicken and Bean Soup is a Southwestern take on classic bean soup. On the table in about 30 minutes, perfect for healthy weeknight dinners.
This recipe was first published November, 2011 and updated January 2021 with new photos.
About This Recipe and Why It Works
Wondering what to make for dinner tonight? Look no further.
Let me first start out by saying, one reason this recipe works is that it is incredibly easy a chock full of flavor.
It’s under 30 minutes easy, it’s packed with healthy proteins and the flavor will have your family asking for seconds.
This is a soup recipe that is so perfect it finds itself on our Winter weekly meal plans on a regular basis.
It’s one of those recipes that’s perfect when you don’t feel like cooking and most certainly don’t feel like sitting in the drive through lane at your favorite fast food restaurant.
Once you gather the ingredients it’s a cinch to make. It tastes delicious. Zesty and robust and loaded with chunky goodness. And it’s just right spicy.
Warm up with this hearty healthy Tex-Mex style soup. Let’s take a look.
Ingredients You’ll Need
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Red Kidney Beans: A very common bean that I love cooking with because of it’s deep red color. It simply adds color drama to any soup. Kidney beans are among the best source of plant based protein. They are rich in fiber which will help regulate blood sugar levels. (source healthline.com)
- Chicken Broth: Any brand will do.
- Cheddar Cheese or Sour Cream: Grated cheddar cheese or sour cream will serve as a topping for this chicken and bean soup.
- Chipotle Peppers: Chipotle peppers are smoked jalapeno peppers. For this recipe, we’ll use the canned variety that is swimming in rich thick Adobo sauce. We’ll use both the pepper and the sauce.
- Sweet Onion
- Boneless Skinless Chicken Breast
These common Mexican herbs and spices are a great start in building a flavorful Southwestern-style soup.
- Mexican Organo
- Chile Powder: Use a pure ground chile powder such as Chimayo or Ancho, as opposed to Chili powder with an “i”. Chili powder is a blend of spices used to season dishes such as Chili Soup.
- Garlic Powder
- Beans: Even though the red kidney beans provide a deep rich color for this soup, you most certainly can use canned pinto beans, and black beans would be a good choice here.
- Garlic: Switch out fresh diced garlic for the garlic powder. 1 – 2 small to medium cloves, fine diced will bring that garlic flavor we all love.
- Chile Powder: If you don’t have New Mexico red chile powder, there are many options that will spice up this soup nicely. Cayenne pepper, Ancho chile powder, red pepper flakes, or even a couple dashes of Tabasco Sauce.
- Toppings: This recipe calls for cheddar cheese or sour cream for a topping. Try sliced radishes, thin sliced cabbage, chopped avocado, chopped raw sweet onion slightly broken tortilla chips or cilantro.
- Dried Kidney Beans: If you’d like to make this soup with dried kidney beans, soak 1 cup of red kidney beans in water overnight. Make sure there’s enough water to cover the beans by one inch. The next morning, drain the beans. Replace the water, add a tablespoon of lard or butter and a bay leaf. Bring to a boil and let cook on high for 10 minutes to destroy toxins. Reduce heat to a simmer and cook on low until beans are tender. Approximately 1-2 hours, depending on how fresh the beans are. Drain beans and proceed with the recipe.
- Oregano: If you don’t have Mexican oregano, you can use plain oregano in its place. Mexican oregano is preferred because of it’s citrus flavor notes, which pairs well with Mexican food.
Step by Step Instructions, It’s Easy
It’s so easy!
- Step 1: Heat a Dutch oven over medium high heat. Once the pan is hot, add the oil. When the oil is shimmering, add the chicken pieces, chopped onion and diced jalapeno. Cook, stirring often until chicken is browned, but still a little pink and onion is tender. About 5 minutes.
- Step 2: Add remaining broth, beans and spices. Simmer for 20 minutes.
The dark read color and spicy heat turned this into a sultry bowl of soup and a nice compliment for those dark red kidney beans.
Recipe for Chipotle Chicken and Bean Soup
I hope you give this super-easy chipotle chicken soup recipe a try. And if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite easy weeknight soup recipe, let me know, I’m always looking for ideas.
More Bean Soup Recipes
And if you’re looking for even more soup recipes, don’t miss my Soup Category. You’ll find lots of recipe ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Beef Chili.
Chipotle Chicken and Bean Soup
- 1 Tablespoon Olive Oil
- 1 pound Chicken Breast boneless, skinless, cut into bite sized pieces
- 1 medium Sweet onion diced
- 1 large jalapeno pepper seeds and veins removed and fine chopped
- 2 14.5 ounce cans Chicken Broth
- 2 15 ounce cans Red Kidney Beans drained and rinsed
- 1 Chipotle Pepper in Adobo Sauce seeds and veins removed and chopped
- 1 tablespoon Adobo Sauce from the can of chiles
- 2 teaspoon Mexican oregano crushed
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1/8 teaspoon Red chile powder preferrably New Mexico, or ancho chile powder
- Shredded Cheddar Cheese or Sour Cream for topping
- Heat a Dutch oven over medium high heat. When the pot is hot, add the oil. When the oil is shimmering, add the onions, chicken pieces and chopped jalapeno.
- Stirring often, cook until chicken has started to brown and onions are tender. About 5 minutes.
- Add remaining ingredients except for chicken and simmer covered for 20 minutes.
- Ladle into soup bowls and serve with toppings of your choice, tortilla chips, grated cheese, sour cream or chopped avocado. Or all.
Chipotle Chicken and Bean Soup … It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.