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