Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chipotle Chicken and White-Bean Soup Be the first to rate & review! It makes a fast and filling dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 1, 2024 Rate PRINT Share Prep Time: 15 mins Total Time: 35 mins Servings: 4 There's a lot to love about this chicken and white bean soup. It makes a delicious, hearty meal, and comes together fast. How can you get such a flavorful, filling soup in a short amount of time? We use boneless, skinless chicken thighs, which have more taste than chicken breast. And we call on canned ingredients like white beans, tomato sauce, and chipotle peppers in adobe sauce. The chipotle in adobe is a fast route to deep, spicy flavor, and you’ll always find a can or two in our pantry. Best of all, it uses just one pot, so cleanup is a breeze. 20 Hearty Soups to Serve for Dinner Alpha Smoot Ingredients 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 Directions Cook chicken with tomato sauce, chipotle, and vegetables: 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. Cool and shred chicken: Transfer chicken to a plate; let cool slightly. Shred into bite-size pieces Add chicken and beans to soup: Return chicken to pot, along with beans. Cook: Bring to a simmer. Cook 15 minutes, using the back of a spoon to mash some of beans into broth. Adjust seasoning and serve: Stir in more chipotle sauce to taste, if desired. Serve soup topped with radishes, chips, and avocado. Other Hearty Chicken Soup Recipes to Try: White Bean Chicken Chili Chicken and Chickpea Soup Chicken Soup With Dill Spaetzle Italian Chicken Soup With Pasta and Tomatoes Peruvian Chicken Soup With Rice and Potatoes Originally appeared: Martha Stewart Living, October 2017 Rate It PRINT