Spicy Chipotle Chicken Soup
This slow cooker soup, which is composed of rice, veggies, and chipotle chicken, is packed with flavor in every taste! For another tasty soup with less heat, try my 7 Can Chicken Taco Soup.
Spicy Chipotle Chicken Soup
Ingredients
- 1 Can (7oz) Chipotle peppers in adobo sauce, chipotle peppers removed
- 1 Tsp Coriander
- 1 Tsp Cumin
- 2 Tsp Garlic, minced
- 1 Tsp Kosher salt
- 2 Tbsp Olive oil
- 1½ Pound 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 jalapeno 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)
Instructions
- Add the oil, coriander, cumin, garlic, salt, and the sauce from the can of chipotle peppers (do not include the actual peppers) to a medium-sized bowl. Stir thoroughly.
- Pour the chipotle mixture over the chicken in the slow cooker bowl.
- Add corn, beans, tomatoes, onion, broth, and jalapeño pepper over top.
- Cook the slow cooker on high for 3–4 hours or low for 6–8 hours while covered.
- Using two forks, shred the chicken after taking it out of the Crockpot. Return the chicken shreds to the slow cooker.
- Cook the rice for ten to fifteen minutes, or until it is soft. Season with salt and pepper.
- Add fresh pico de gallo, sour cream, and mozzarella cheese to soup bowls.
Chicken Soup with Spice from Chipotle
The saying, “If you can’t stand the heat, get out of the kitchen,” is probably familiar to many of you. President Truman of the United States popularized this trend. When I tasted this Spicy Chipotle Chicken Soup, that’s what I thought. I would, however, reword it to say, “Keep your spoon out of this soup if you can’t handle the heat.” My palate found this to be somewhat spicy, but of course, it all depends on how much spice you can handle.
Ingredients for Spicy Chipotle Chicken Soup
Once more, my midwestern taste buds would say that this spicy chipotle chicken soup is spicy, but you can easily add additional chipotle or jalapeño peppers to make it hotter.
Chicken Thighs: For this dish, I used chicken thighs. Choose thighs that are skinless and boneless. Compared to chicken breasts, thigh meat is darker and has a stronger flavor. However, you may use skinless, boneless chicken breasts for a healthy alternative.
Adobo-sauced Chipotle peppers: These sauced peppers add flavor and a little (okay, a lot) of heat to the chicken. Cans of peppers are available at your neighborhood grocery shop in the Latin foods area. I only used the sauce from the peppers’ 7-ounce can. If you can manage it, you can always purée the peppers and add the whole can! (But I would start by testing the recipe exactly as it is written.)
Rice: For this dish, make sure you use quick rice.
Toppings: The cheese, sour cream, and homemade pico de gallo that I mentioned are optional. But I really needed the sour cream to balance out some of the soup’s spice!
Recipe for Hot Chipotle Soup
I love using the slow cooker for this recipe! I can go about my day knowing that the crockpot will take care of the majority of the job.
To begin, put the skinless and boneless chicken thighs in the slow cooker’s dish. Add corn, beans, tomatoes, onion, jalapeño pepper, chicken stock, and the sauce from the can of chipotle chiles in adobe (take out the peppers). Cover and cook on high for 3–4 hours or low for 6–8 hours.
Once the chicken is cooked (it should have an internal temperature of 165°F), remove it from the slow cooker. After shredding it with a few forks, return the chicken to the crockpot. Add the rice and simmer until it is cooked, about 10 to 15 minutes on high. Add any suggested (or desired) toppings and season with salt and pepper to taste.