Combine the beans, tomatoes, chicken broth, chipotle chile, and cumin together in a large pot or dutch oven, and bring to a boil. Simmer for 10 minutes.
Using a potato masher, partially mash the tomatoes and beans until the tomatoes are in bite-size pieces. Add chicken and heat for another couple of minutes. Add salt, to taste.
I like to assemble this soup in the following way: break a few tortilla chips in the bottom of a soup bowl and add some grated cheese. Ladle the soup on top and top with sour cream, cilantro, and additional cheese if desired.
Note: Nutrition information does not include toppings