Description
This creamy chicken chipotle soup is a smoky, Southwest-inspired dish loaded with tender chicken, pinto beans, fire-roasted tomatoes, and sweet corn. Finished with a touch of heavy cream and instant rice, it’s a satisfying one-pot meal that brings warmth and bold flavor to your table.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
Salt and black pepper, to taste
2 tablespoons olive oil, divided
2 tablespoons adobo sauce (from canned chipotle peppers; peppers discarded)
1 teaspoon ground cumin
1 teaspoon ground coriander
3 cloves garlic, minced
1 medium yellow onion, diced
1 jalapeño, seeded and finely chopped
1 cup corn kernels (fresh or frozen)
1 (15-ounce) can pinto beans, drained and rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
4 cups chicken broth
1 cup instant white rice
¾ cup heavy cream
Fresh parsley, chopped, for garnish
Instructions
1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
2. Heat 1 tablespoon of the olive oil in a large Dutch oven over medium-high heat. Once hot, add the chicken and sear for about 2–3 minutes per side until golden brown. Transfer to a plate; the chicken will finish cooking later.
3. Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the adobo sauce, cumin, coriander, and garlic. Cook for 30–60 seconds until fragrant.
4. Add the onion, jalapeño, corn, pinto beans, tomatoes, and chicken broth. Stir well to combine.
5. Return the chicken and any accumulated juices to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, until the chicken is very tender and fully cooked.
6. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
7. Stir in the instant rice and simmer uncovered for about 10 minutes, stirring occasionally, until the rice is tender.
8. Reduce the heat to low and slowly stir in the heavy cream until the soup is smooth and creamy. Season with additional salt and pepper as needed.
9. Serve warm, topped with chopped parsley.
Notes
You can substitute heavy cream with full-fat coconut milk for a dairy-free version. To make it spicier, add a whole chipotle pepper from the canned adobo sauce. Leftovers can be refrigerated for up to 4 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soups & Stews
- Method: Stovetop simmering
- Cuisine: Southwest-inspired