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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.

Ingredients

Scale

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

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