Spicy Chipotle Chicken Soup

Name: Spicy Chipotle Chicken Soup
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 serving
Ingredients: 1 can (7oz) chipotle peppers in adobo sauce; 1 teaspoon Coriander; 1 teaspoon cumin; 2 teaspoons garlic; 1 teaspoon kosher salt; 2 tablespoons olive oil; 1½ pounds boneless, skinless chicken thighs; 2 cans (15.25 ounces each) sweet corn; 1 can (15 ounces) pinto beans; 1 can (14.5 ounces) fire-roasted tomatoes; ¼ cup red onion; 1 medium jalapeño pepper; 5 cups chicken broth; 1 cup instant rice; Salt and pepper; mozzarella cheese; sour cream; pico de gallo

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings
8
Calories
298 kcal
Course
Main Course, Soup, Dinner
Cuisine
American

Spicy Chipotle Chicken Soup

Iris Hanson

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Spicy Chipotle Chicken Soup is a soup made in a slow cooker with chipotle chicken, vegetables, and rice that definitely has a kick in every bite!

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Ingredients

Servings

1 can (7oz) chipotle peppers in adobo sauce, chipotle peppers removed
1 teaspoon Coriander
1 teaspoon cumin
2 teaspoons garlic, minced
1 teaspoon kosher salt
2 tablespoons olive oil
1½ pounds boneless, skinless chicken thighs
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 chicken broth
1 cup instant rice
Salt and pepper, to taste
mozzarella cheese, for garnish (optional)
sour cream, for garnish (optional)
pico de gallo, for garnish (optional)

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Instructions

In a medium bowl add the sauce from the can of chipotle peppers (discard the actual peppers), coriander, cumin, garlic, salt, and oil. Mix well.
Add chicken to the bowl of a slow cooker and top with chipotle mixture.
Top with corn, beans, tomatoes, onion, jalapeno pepper, and broth.
Cover the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours.
Remove the chicken from the Crockpot and shred it using 2 forks. Add the shredded chicken back into the slow cooker.
Add rice and cook for 10-15 minutes, or until the rice is tender. Add salt and pepper to taste.
Top bowls of soup with mozzarella cheese, sour cream, and fresh pico de gallo.