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Creamy Chipotle Chicken Soup Recipe

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4.5 from 791 reviews

This Creamy Chipotle Chicken Soup is a vibrant and comforting dish packed with smoky chipotle flavors, tender shredded chicken, sweet corn, pinto beans, and a creamy finish. Perfect for a cozy meal, this soup combines a touch of heat from jalapeños with the richness of heavy cream and a hint of smoky adobo sauce, delivering a satisfying and flavorful experience.

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 Sauce

  • 1 can (7 ounces) Chipotle peppers in adobo sauce, sauce only (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 Others

  • 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. Prepare and season chicken: Pat the chicken thighs dry using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper to enhance flavor before cooking.
  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 they develop a golden-brown crust. Remove the chicken and set aside; it will finish cooking later.
  3. Sauté spices and aromatics: Lower heat to medium. Add the remaining 1 tablespoon olive oil, then stir in the chipotle adobo sauce, ground coriander, ground cumin, and minced garlic. Cook for 30 to 60 seconds until fragrant.
  4. Add vegetables and broth: Mix in the sweet corn, pinto beans, fire-roasted tomatoes, diced red onion, jalapeño pepper, and chicken broth. Stir well to combine all ingredients evenly.
  5. Simmer chicken soup: Return the seared chicken thighs along with any accumulated juices to the pot. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25 to 30 minutes or until chicken is tender and reaches an internal temperature of 165°F (75°C).
  6. Shred chicken: Remove chicken from the pot and shred using two forks. Return the shredded chicken to the soup pot and stir to combine.
  7. Cook rice: Stir in the uncooked instant rice and simmer the soup uncovered for 10 minutes, stirring occasionally, until the rice is tender and fully cooked.
  8. Add cream and season: Reduce heat to low. Slowly stir in the heavy cream until the soup achieves a smooth, creamy texture. Adjust salt and pepper to taste.
  9. Serve: Ladle the warm soup into bowls and garnish with freshly chopped parsley before serving.

Notes

  • Use only the adobo sauce from the chipotle peppers for flavor; discard the peppers themselves to keep the heat moderate.
  • Instant rice is preferred for quicker cooking; you can substitute with cooked rice if desired but adjust cooking time.
  • If you prefer less heat, reduce or omit the jalapeño.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • For a lighter option, substitute heavy cream with half-and-half or evaporated milk.

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