Description
A hearty and flavorful creamy chipotle chicken soup packed with shredded chicken, sweet corn, beans, fire-roasted tomatoes, and a smoky chipotle cream broth. Perfect for cozy dinners or meal prep.
Ingredients
1½ pounds boneless, skinless chicken thighs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil, divided
Sauce from one 7-ounce can chipotle peppers in adobo (peppers removed)
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons minced garlic
2 cans (15 ounces each) sweet corn, drained (or 16 ounces frozen)
1 can (15 ounces) pinto beans, drained and rinsed
1 can (14½ ounces) fire-roasted tomatoes, drained
¼ cup diced red onion
1 medium jalapeño, seeded and finely chopped
5 cups chicken broth
1 cup instant rice, uncooked
1 cup heavy cream
Additional salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions
1. Pat the chicken thighs dry and season both sides with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and sear for about 2–3 minutes per side until lightly browned. Remove and set aside.
3. Lower the heat to medium and add the remaining olive oil. Stir in the chipotle sauce, coriander, cumin, and garlic. Cook for about 1 minute until fragrant.
4. Add the corn, beans, tomatoes, onion, jalapeño, and chicken broth. Stir to combine.
5. Return the chicken and any juices to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is fully cooked and tender.
6. Remove the chicken, shred it, 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 and slowly stir in the cream until smooth. Season with additional salt and pepper as needed.
9. Serve warm, topped with chopped parsley.
Notes
To adjust the heat, reduce the jalapeño or chipotle sauce. For a dairy-free version, substitute coconut milk for the cream. Soup can be refrigerated for up to 4 days or frozen for 2 months. Add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Method: One-pot simmering
- Cuisine: Southwestern-inspired