Chipotle Chicken Soup is a bold and comforting soup featuring tender chicken thighs simmered with smoky chipotle adobo sauce, sweet corn, pinto beans, fire-roasted tomatoes, and aromatic spices. The addition of instant rice adds heartiness, while heavy cream rounds out the flavors for a rich, indulgent finish.
You’ll love this soup because it delivers a perfect balance of smoky, spicy, and savory flavors with a creamy texture. It’s easy to prepare in one pot using simple ingredients and offers a satisfying meal perfect for chilly days.
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
- Sauce from 1 can (7 ounces) chipotle peppers in adobo (use only the sauce, discard peppers)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 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 diced red onion
- 1 medium jalapeño pepper, seeded and diced
- 5 cups (40 ounces) chicken broth
- 1 cup (185g) uncooked instant rice
- 1 cup (238g) heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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Pat chicken thighs dry; season with salt and pepper.
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Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Add chicken and sear 2-3 minutes per side until golden. Remove and set aside.
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Reduce heat to medium; add remaining olive oil, chipotle adobo sauce, coriander, cumin, and garlic. Stir for 30-60 seconds until fragrant.
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Add corn, pinto beans, fire-roasted tomatoes, red onion, jalapeño, and chicken broth; mix well.
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Return chicken and juices to pot. Bring to gentle boil, reduce heat to low, cover, and simmer 25-30 minutes until chicken is tender and cooked through (165°F internal temp).
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Remove chicken, shred with forks, and return to pot.
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Stir in instant rice and simmer uncovered for 10 minutes, stirring occasionally, until rice is tender.
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Reduce heat to low; slowly stir in heavy cream until soup is creamy and smooth. Season with salt and pepper.
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Serve warm, garnished with chopped parsley.
Tips for Success
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Pat chicken dry for better searing and browning.
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Monitor liquid levels when cooking rice; add water if needed.
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Adjust chipotle adobo sauce amount for desired spice level.
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Use instant rice for quick cooking time.
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Stir cream gently to avoid curdling.
Delicious Variations
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Substitute chicken thighs with chicken breast for leaner meat.
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Add diced bell peppers or carrots for extra veggies.
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Use fire-roasted tomatoes with green chilies for more heat.
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Garnish with sour cream or shredded cheese for richness.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, combine all ingredients except rice and cream; add rice near the end.
Can I use fresh chipotle peppers instead of canned?
Yes, but adjust quantity and remove seeds for preferred spice level.
How do I store leftovers?
Keep in airtight container refrigerated for up to 4 days.
Can I freeze this soup?
Freeze before adding cream and rice for best texture.
Is this soup spicy?
The heat varies; reduce chipotle sauce or jalapeño for milder flavor.
Chipotle Chicken Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Smoky, hearty, creamy one-pot soup with tender chicken thighs simmered alongside chipotle adobo sauce, corn, pinto beans, and fire-roasted tomatoes. Instant rice adds comfort while heavy cream balances the heat.
Ingredients
1½ lb boneless, skinless chicken thighs
1 tsp kosher salt
½ tsp black pepper
2 tbsp extra virgin olive oil, divided
Sauce from 1 (7 oz) can chipotle peppers in adobo (use sauce only)
1 tsp ground coriander
1 tsp ground cumin
2 tsp minced garlic
2 (15.25 oz) cans corn, drained, or 1 (16 oz) bag frozen corn
1 (15 oz) can pinto beans, drained and rinsed
1 (14.5 oz) can fire-roasted tomatoes, drained
¼ cup diced red onion
1 jalapeño pepper, seeded and diced
5 cups (40 oz) chicken broth
1 cup (185 g) uncooked instant rice
1 cup (238 g) heavy cream
Salt and pepper to taste
Chopped parsley, for garnish
Instructions
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Sear chicken: Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium‑high heat. Sear chicken 2–3 minutes per side until golden. Remove and set aside.
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Sauté aromatics: Add remaining olive oil to the pot. Stir in chipotle adobo sauce, coriander, cumin, and garlic. Cook 30–60 seconds until fragrant.
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Add vegetables and broth: Mix in corn, beans, tomatoes, red onion, jalapeño, and chicken broth. Stir to combine.
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Simmer: Return seared chicken to the pot with juices. Bring to a gentle boil, reduce heat to low, cover, and simmer 25–30 minutes until chicken is fully cooked and tender.
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Shred chicken: Remove chicken, shred with two forks, and return to the pot.
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Cook rice: Add instant rice and simmer uncovered about 10 minutes, stirring occasionally, until rice is soft. Add water if needed for consistency.
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Finish soup: Lower heat and slowly stir in heavy cream until creamy and smooth. Adjust seasoning with salt and pepper.
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Serve: Spoon soup into bowls, garnish with chopped parsley, and enjoy warm.
Notes
Pat chicken dry for golden sear.
Control spice with chipotle sauce and jalapeño amount.
Instant rice cooks quickly, thickens soup.
Stir in cream gently to avoid curdling.
Freeze soup before adding cream and rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 420
- Sugar: 6
- Sodium: 780
- Fat: 24
- Saturated Fat: 10
- Unsaturated Fat: 14
- Carbohydrates: 27
- Fiber: 4
- Protein: 26
- Cholesterol: 105
Keywords: chipotle chicken soup, creamy spicy chicken soup, smoky chicken rice soup, mexican chicken soup, one pot soup recipes
