Introduction

This creamy chipotle chicken soup combines tender chicken thighs with smoky chipotle flavors and a rich, comforting broth. It’s a hearty and satisfying dish perfect for cozy evenings or anytime you crave a spicy, creamy soup.

The image shows a large blue cast iron pot filled with a creamy orange soup mixed with shredded chicken, bright yellow corn kernels, and light brown beans scattered throughout. There are small pieces of green herbs sprinkled on top, adding a touch of freshness. The texture looks thick and hearty, with layers of chicken, corn, and beans blending in a creamy broth. The pot sits on a white marbled surface with lime wedges nearby, hinting at a fresh, tangy flavor to come. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil, divided
1 can (7 ounces) chipotle peppers in adobo sauce (use only the sauce, discard peppers)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons garlic, minced
2 cans (15.25 ounces each) sweet corn, drained (or 1 bag (16 ounces) frozen sweet corn)
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14.5 ounces) fire-roasted tomatoes, drained
¼ cup red onion, diced
1 medium jalapeño pepper, seeded and diced
5 cups (40 ounces) chicken broth
1 cup (185 g) instant rice, uncooked
1 cup (238 g) heavy cream
Salt and pepper, to taste
Parsley, chopped, for garnish

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large pot or 5–6 quart Dutch oven over medium-high heat until shimmering. Add chicken and sear for 2–3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon olive oil, chipotle adobo sauce (discard the peppers), ground coriander, ground cumin, and minced garlic to the pot. Stir for 30–60 seconds until fragrant.
Step 4: Add sweet corn, pinto beans, fire-roasted tomatoes, diced red onion, diced jalapeño, and chicken broth. Stir well to combine.
Step 5: Return the seared chicken and any juices back to the pot.
Step 6: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes until chicken is tender and fully cooked (internal temperature of 165°F).
Step 7: Remove chicken from pot and shred using two forks. Return shredded chicken to the pot.
Step 8: Stir in the uncooked instant rice and simmer uncovered for 10 minutes, stirring occasionally, until rice is tender.
Step 9: Reduce heat to low and slowly stir in the heavy cream until the soup is smooth and creamy. Season with salt and pepper to taste.
Step 10: Serve the soup warm, garnished with chopped parsley.

Tips & Variations

For a milder soup, reduce the amount of chipotle adobo sauce or omit the jalapeño.
Substitute chicken breasts if preferred, but thighs tend to stay juicier and more flavorful in soup.
Add a squeeze of fresh lime juice just before serving for a bright, zesty finish.
Use fresh corn instead of canned or frozen when in season for extra sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much after chilling, add a splash of chicken broth or water when reheating to reach your desired consistency.

How to Serve

The image shows a thick soup or stew in a pot full of bright orange broth mixed with shredded chicken, yellow corn kernels, brown beans, and red and green vegetable pieces; a large silver ladle in the center lifts a scoop of the soup above the pot, clearly showing these ingredients mixed together with the creamy orange broth; the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned pinto beans?

Yes, but make sure to soak and cook the dried beans fully before adding them to the soup, as canned beans are already cooked and tender.

Is instant rice necessary for this recipe?

Instant rice is used for quick cooking and texture, but you can substitute with regular rice if you simmer the soup longer to ensure the rice fully cooks.