Slice and dice whole fresh tomatoes. Add to onions and garlic.
Remove 3-4 chipotle peppers from can. Chop fine. Add to onion, garlic and tomato mixture. Continue to sauté until onions are translucent.
Cut two large boneless, skinless chicken breast into small diced pieces. Add to onion, garlic and tomato mixture.
Sauté chicken along with other mixture until chicken is just about done.
Add all the beans to a large soup pot, crockpot or pressure cooker (depending on how you prefer). Add all other ingredients, chicken, onion, garlic, tomatoes, peppers to the pot. Stir in two cups of canned chicken broth.
Follow your normal routine of making chili or soup depending on the type of method you are using.
When serving, garnish with sour cream and cilantro.
There are 204 calories in 1 serving of Four Bean Chicken Chili Soup.