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Creamy Chipotle Chicken Soup Recipe

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4.7 from 149 reviews

Creamy Chipotle Chicken Soup is a comforting, smoky, and slightly spicy soup featuring tender chicken thighs simmered with chipotle adobo sauce, corn, beans, and fire-roasted tomatoes, finished with creamy heavy cream and instant rice for a hearty meal.

Ingredients

Chicken and Seasoning

  • 1 ½ pounds boneless skinless chicken thighs
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil, divided

Spices and Aromatics

  • 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
  • ¼ cup red onion, diced
  • 1 medium jalapeño pepper, seeded and diced

Main Vegetables and Beans

  • 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

Liquids and Extras

  • 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

  1. Season the Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper to ensure good flavor.
  2. Sear the Chicken: Heat 1 tablespoon of olive oil in a 5-6 quart Dutch oven over medium-high heat until shimmering. Add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Transfer the chicken to a plate and set aside; it will finish cooking during simmering.
  3. Sauté Spices and Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Stir in the chipotle adobo sauce (discard the peppers), ground coriander, ground cumin, and minced garlic. Cook for 30 to 60 seconds until fragrant.
  4. Add Vegetables and Broth: Stir in the drained corn, pinto beans, fire-roasted tomatoes, diced red onion, diced jalapeño pepper, and chicken broth. Mix everything thoroughly to combine flavors.
  5. Simmer Chicken: Return the seared chicken along with any accumulated juices back into the pot. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
  6. Shred Chicken: Remove the chicken thighs from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
  7. Cook Instant Rice: Stir in the instant rice and simmer the soup uncovered for 10 minutes, stirring occasionally, until the rice is fully tender.
  8. Add Cream and Season: Lower the heat to low and slowly stir in the heavy cream to make the soup smooth and creamy. Season with additional salt and pepper to taste.
  9. Serve and Garnish: Ladle the creamy chipotle chicken soup into bowls and garnish with freshly chopped parsley. Serve warm for the best taste.

Notes

  • Use only the chipotle adobo sauce for a smoky spice; the peppers themselves are discarded to reduce heat intensity.
  • Instant rice cooks quickly; do not substitute with regular rice unless cooking time is adjusted accordingly.
  • Adjust jalapeño quantity based on spice preference or omit if sensitive to heat.
  • For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently before serving.

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