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Chipotle Chicken Tomato soup

I know it is not soup weather, but it IS getting closer to back-to-school and that means slow cooker meals, easy to reheat soups, and low maintenance dinners and leftovers. I need fast and easy for the first few weeks of school chaos, and this Chipotle Chicken Tomato Soup fits the bill.

I looked at what I had in the pantry and checked out the recipe database at Cooking Light. Soon,  I had enough Chipotle Chicken and Tomato soup to last for a few meals.  I have not tried to freeze this soup, but I doubt I will ever have enough left after a couple of days.

Chipotle chicken soup in a white bowl

What I love most about this soup is I can have it on the table in 20 minutes. Because it uses pre-cooked chicken, all I really have to do is heat up the rest of the ingredients and serve. During my weekend meal-prep, I usually pre-cook a large batch of chicken just for recipes like this. Putting in the extra time on the weekends is very handy for late nights during the week.

Chipotle chicken soup has a lot of flavor and is easy to prepare.

Chipotle Chicken Soup

Yield: 4 people
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes


  • 1 tablespoon ground cumin
  • 1 can crushed tomatoes, 28-ounce
  • 2 cans chicken broth, 14-ounce
  • 2 chipotle chiles, canned adobo sauce, finely chopped
  • 4 chicken breasts, cooked and chopped
  • 1 cup coconut milk
  • 1/2 cup chopped fresh cilantro


  1. Combine first 4 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. Stir in chicken and cilantro; cook 10 minutes or until thoroughly heated.
  3. Remove from heat; stir in coconut milk. Place 1 1/4 cups soup in each of four bowls.
Nutrition Information:

Amount Per Serving: Calories: 252Saturated Fat: 10gCholesterol: 53mgSodium: 1350mgCarbohydrates: 13gFiber: 4gSugar: 7gProtein: 25g

This is extremely versatile. If you would rather not have a spicy base, season with basil and oregano for an Italian influence. I just love quick, easy, and flexible flavors. This one hit the spot!

Chipotle chicken soup in white bowl


ALIVE in August
Friday Favorites 12-Football

Jenal Patel

Monday 13th of April 2020

This is my new favorite recipe ever!!! Thank you so much! I added white beans, onion, and corn to it, and it’s incredibly delicious. Love it!


Saturday 3rd of September 2016

I am about to make this sounds so delicious I'm going to add some lime juice to the chicken while it cooks.


Tuesday 30th of August 2016

I just made this soup and my husband and I LOVE it! I can't imagine having any left to freeze after 24 hours! It's delicious and filling. I didn't have "chipotle chili in adobo sauce". I used one can of diced tomatoes & one can of Rotel diced tomatoes & green chili. I also added about 1 cup of black beans. Love the unique flavor that the coconut milk lends to it! My new favorite!

Kim H

Wednesday 1st of June 2016

I've made this over and over. I'm addicted! I use fajita chicken and extra adobo sauce. I brought it to work and while I was heating a bowl of it, different co-workers came in and grabbed a spoon and tasted it cold! Now I'm forwarding this page to all of them. Even cold they loved it! Thanks for sharing!


Monday 7th of March 2016

So instead of a whole tomatoes I just used diced so I don't have to mash them. I also add cubed red potatoes or turnip if i feel like being a little that it is quicker and easier for me I add everything to the crock pot except the chicken and coconut milk. I cook the chicken, shred it and then add it to the pot. I add the coconut milk fifteen minutes prior to eating ....yum. Yum. Yum.