Recently served at the 32nd annual summer Lunch on the Mountain (although we missed one year), this soup was deemed quite acceptable by all. The recipe came from Gourmet, May 1997, and was attributed to the Hotel Bel-Air in LA. This is the original recipe. However I often taken a few liberties with it depending on what we have on hand and never use as much oil as the recipe calls for.
The July 2006 issue of Gourmet had this recipe, which claims to take only 10 minutes to prepare, and I had the breast meat of a 4 1/2 pound chicken I had roasted a couple of days earlier, a can of black beans on the shelf, cilantro in the garden, and the remains of a can of chipotles in adobo is a container in the freezer. After my next trip to the store where I picked up the rest, I threw it all together. It was delicious, with just enough zip from the smoky chiles to give it some character without much heat.