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Creamy Chipotle Chicken Soup Recipe

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★★★★★

4.9 from 65 reviews

This Creamy Chipotle Chicken Soup is a flavorful and hearty dish featuring tender chicken thighs simmered with smoky chipotle in adobo sauce, sweet corn, pinto beans, fire-roasted tomatoes, and spicy jalapeño, finished with creamy heavy cream and instant rice for a comforting and satisfying meal.

Ingredients

Scale

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Soup Base and Vegetables

  • 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, rinsed)
  • 1 can (14.5 ounces) fire-roasted tomatoes, (drained)
  • ¼ cup red onion, (diced)
  • 1 medium jalapeño pepper, (seeded, diced)
  • 5 cups (40 ounces) chicken broth

Grains and Cream

  • 1 cup (185 g) instant rice, (uncooked)
  • 1 cup (238 g) heavy cream
  • Salt and pepper, (to taste)
  • Parsley, (chopped, for garnish)

Instructions

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

Notes

  • Use only the chipotle adobo sauce for smoky heat; the actual peppers are discarded to keep the heat balanced.
  • Instant rice cooks quickly in the simmering soup, but regular rice or other grains can be substituted with adjusted cooking times.
  • To make this soup spicier, include some diced chipotle peppers or leave seeds in the jalapeño.
  • For a milder soup, reduce or omit the jalapeño pepper.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: chipotle chicken soup, creamy chicken soup, spicy chicken soup, easy chicken soup, chicken and rice soup, Mexican chicken soup, one pot soup

Find it online: https://annakocht.com/creamy-chipotle-chicken-soup-recipe/