Creamy Chipotle Chicken Soup Recipe

Introduction

This Creamy Chipotle Chicken Soup is a comforting bowl of smoky, spicy, and creamy goodness. Packed with tender chicken, sweet corn, and a touch of heat from chipotle adobo sauce, it’s perfect for a cozy dinner that serves the whole family.

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
• 1 can (7 ounces) chipotle peppers in adobo sauce (use only the sauce, discard the 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 and rinsed
• 1 can (14.5 ounces) fire-roasted tomatoes, drained
• ¼ cup red onion, diced
• 1 medium jalapeño pepper, seeded and diced
• 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. Step 1: Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper.
2. Step 2: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the chicken and sear for 2–3 minutes per side until golden brown. Transfer chicken to a plate and set aside.
3. Step 3: Reduce heat to medium. Add the remaining 1 tablespoon olive oil, chipotle adobo sauce (discard the peppers), ground coriander, ground cumin, and minced garlic. Stir for 30 to 60 seconds until fragrant.
4. Step 4: Stir in the drained corn, rinsed pinto beans, fire-roasted tomatoes, diced red onion, diced jalapeño, and chicken broth. Mix well to combine.
5. Step 5: Return the seared chicken along with any accumulated juices back to the pot.
6. Step 6: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the chicken is tender and cooked through to an internal temperature of 165°F.
7. Step 7: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
8. Step 8: Stir in the uncooked instant rice. Simmer uncovered for 10 minutes, stirring occasionally, until the rice is tender.
9. Step 9: Lower the heat to low and slowly stir in the heavy cream until the soup is smooth and creamy. Adjust seasoning with salt and pepper to taste.
10. Step 10: Serve the soup warm, garnished with chopped parsley.

Tips & Variations

• For a milder flavor, reduce the amount of chipotle adobo sauce or omit the jalapeño pepper.
• Use rotisserie chicken shredded in place of thighs to speed up cooking time.
• Swap pinto beans for black beans to vary the texture and flavor.
• For extra heat, leave some of the jalapeño seeds in or garnish with sliced fresh jalapeños.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The rice may thicken the soup as it sits; add a splash of chicken broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but thighs tend to stay more tender and flavorful when simmered in soup.

Is it necessary to use instant rice?

Instant rice cooks quickly and keeps the soup creamy, but you can use regular rice if you allow more cooking time and additional liquid.

Creamy Chipotle Chicken Soup Recipe

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★★★★★

4.7 from 557 reviews

This Creamy Chipotle Chicken Soup is a hearty and flavorful dish featuring tender, slow-simmered chicken thighs in a smoky chipotle and adobo sauce broth, enriched with corn, pinto beans, fire-roasted tomatoes, and creamy heavy cream. Finished with instant rice for a perfect texture, this comforting soup offers a spicy kick balanced by creamy richness, ideal for a satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

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 Sauce

• 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

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

Liquids and Grains

• 5 cups (40 ounces) chicken broth
• 1 cup (185 g) instant rice, uncooked
• 1 cup (238 g) heavy cream

Finishing

• Salt and pepper, to taste
• Parsley, chopped (for garnish)

Instructions

1. Prepare Chicken: Pat chicken thighs dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
2. Sear Chicken: Heat 1 tablespoon of olive oil in a large 5–6 quart Dutch oven over medium-high heat until hot and shimmering. Add the chicken thighs and sear for 2–3 minutes per side until golden brown. Transfer to a plate and set aside; the chicken will finish cooking later in the soup.
3. Sauté Spices and Sauce: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot along with the chipotle adobo sauce (discard the peppers), ground coriander, ground cumin, and minced garlic. Stir continuously for 30-60 seconds until fragrant.
4. Add Vegetables and Broth: Stir in the drained 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 Pot: Place the seared chicken thighs back into the pot with any accumulated juices.
6. Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25–30 minutes, or until the chicken is tender and cooked through to an internal temperature of 165°F (74°C).
7. Shred Chicken: Remove the chicken thighs from the pot. Use two forks to shred the meat finely, then return the shredded chicken to 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 through.
9. Finish with Cream: Reduce heat to low and slowly stir in the heavy cream until the soup becomes smooth and creamy. Season with salt and pepper to taste.
10. Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!

Notes

• Use only the adobo sauce from the chipotle peppers for a smoky flavor without the intense heat; discard the peppers themselves if you prefer milder heat.
• Instant rice cooks quickly and keeps the soup ready in under an hour; regular rice would require longer cooking time.
• For a thicker soup, reduce the amount of chicken broth slightly or cook uncovered after adding the rice to allow some liquid to evaporate.
• Adjust jalapeño quantity or omit seeds to modify the soup’s spiciness based on preference.
• Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.

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