Print

Creamy Chipotle Chicken Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 481 reviews

This Creamy Chipotle Chicken Soup is a flavorful and comforting dish featuring tender chicken thighs simmered with smoky chipotle adobo sauce, sweet corn, pinto beans, and fire-roasted tomatoes. The addition of instant rice and heavy cream creates a rich, creamy texture perfect for a satisfying meal with a hint of spicy warmth.

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

Soup Base and Vegetables

  • 1 can (7 ounces) Chipotle peppers in adobo sauce, Chipotle peppers removed (use only the sauce)
  • 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 Dairy

  • 1 cup (185 g) instant rice, uncooked
  • 1 cup (238 g) heavy cream

Finishing and Garnish

  • Salt and pepper, to taste
  • Chopped parsley, for garnish

Instructions

  1. Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt and freshly ground black pepper to enhance flavor and aid in browning.
  2. Sear 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 per side until golden brown. Remove the chicken and set aside; it will finish cooking in the soup.
  3. Sauté Spices and Garlic: Reduce heat to medium and add the remaining tablespoon of olive oil to the pot. Stir in the chipotle adobo sauce (discard the peppers), ground coriander, ground cumin, and minced garlic. Cook for 30-60 seconds to release the spices’ aromas.
  4. Add Vegetables and Broth: Mix in sweet corn, pinto beans, fire-roasted tomatoes, diced red onion, diced jalapeño pepper, and chicken broth. Stir well to combine all ingredients evenly.
  5. Return Chicken to Pot: Place the seared chicken thighs back into the pot along with any accumulated juices to integrate all flavors.
  6. Simmer Soup: Bring the soup to a gentle boil, then lower the heat to a simmer. Cover and cook for 25–30 minutes until the chicken is cooked through to an internal temperature of 165°F and tender.
  7. Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot to mingle with the soup.
  8. Add Rice and Cook: Stir in the uncooked instant rice. Simmer the soup uncovered for 10 minutes, stirring occasionally until the rice is tender and cooked.
  9. Add Cream and Season: Lower heat to low and slowly stir in the heavy cream until the soup becomes smooth and creamy. Adjust salt and pepper according to taste.
  10. Serve: Ladle the soup into bowls, garnish with chopped parsley, and serve warm for a hearty and comforting meal.

Notes

  • You can substitute chicken breasts for thighs if you prefer leaner meat, but thighs provide more flavor and tenderness.
  • Adjust the amount of chipotle adobo sauce according to your preferred spice level.
  • If you don’t have instant rice, quick-cooking white rice can be used but may require slightly longer cooking.
  • For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
  • This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 2 months.

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