Smoky, creamy, and unforgettable—this creamy chipotle soup is the cozy one-pot meal you didn’t know you needed.

A Family Favorite Full of Flavor

The first time I made this creamy chipotle soup, it was meant to be just another “quick dinner.” But when my husband took the first bite, he looked up, eyes wide, and said, “This tastes like it came from a fancy restaurant.” Since then, it’s become a staple in our weekly rotation. My kids love it with just the chipotle sauce (no peppers), while I sneak in extra spice for my husband. It’s one of those recipes that brings everyone around the table and warms the soul.

Why This Chipotle Soup Works

This creamy chipotle chicken soup combines hearty comfort with a smoky, spicy twist. Tender chicken, creamy broth, and just the right amount of chipotle adobo sauce give this soup layers of flavor that keep you coming back for more. The addition of corn, beans, fire-roasted tomatoes, and a touch of jalapeño makes every bite dynamic, while instant rice adds body and soaks up the deliciousness.

Ingredients and Justifications

• 600g (1.3 lbs) chicken thighs or breasts: Adds juicy protein and absorbs smoky chipotle flavors beautifully.
• 1/2 can (3.5 oz / 100g) adobo sauce (no peppers): Provides mild smokiness and heat. Adjust for spice preference.
• 200g (1 cup) canned corn: Adds sweetness and texture contrast to the soup.
• 240g (1.5 cups) pinto beans: Brings heartiness and earthy flavor.
• 400g (14 oz) fire-roasted tomatoes: Adds rich umami depth with a hint of char.
• 1 red onion (120g): Offers sharpness that balances the cream.
• 1 jalapeño (optional): Adds a gentle kick. Remove seeds to tone down the heat.
• 720ml (3 cups) chicken broth: Forms the flavorful base.
• 180ml (3/4 cup) heavy cream: Creates a luscious, creamy texture.
• 100g (1/2 cup) instant rice: Helps thicken the soup and adds body.
• Salt and pepper: Essential for seasoning and balance.

How to Make Chipotle Soup

1. Sauté the aromatics: In a large pot over medium heat, add a drizzle of oil and cook the red onion and jalapeño until softened.
2. Add base ingredients: Stir in corn, beans, tomatoes, adobo sauce, and chicken broth.
3. Add chicken: Place seasoned chicken into the pot. Cover and simmer on low heat for 25-30 minutes until fully cooked.
4. Shred chicken: Remove chicken, shred it with two forks, then return it to the pot.
5. Stir in rice: Add instant rice and simmer for 10 minutes until rice is tender.
6. Finish with cream: Pour in heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning to taste.
7. Serve: Ladle into bowls and top with sour cream, cheese, avocado slices, or tortilla strips.

Notes

• To make it spicier, add a whole chipotle pepper or use the full can.
• For a dairy-free version, try full-fat coconut milk.
• Swap pinto beans for black beans for a deeper flavor.
• Freeze before adding cream for better texture when reheating.

Conclusion

This creamy chipotle soup is a smoky, rich, and satisfying bowl of comfort. Whether you’re craving something hearty on a cold night or want to impress dinner guests, this one-pot wonder delivers every single time.

Frequently Asked Questions

Can I use frozen chicken? Yes, just make sure it’s fully thawed before cooking to ensure even texture and flavor.

What can I serve with this soup? Try warm cornbread, garlic toast, or even a grilled cheese sandwich on the side.

Can I make this vegetarian? Absolutely. Swap the chicken for chickpeas and use veggie broth. Keep the chipotle for smoky depth.

How do I lower the heat? Use only 1 tablespoon of adobo sauce and skip the jalapeño.

How long does it keep in the fridge? Up to 4 days in an airtight container. The flavors get even better over time!

Creamy Chipotle Soup

Smoky, creamy, and unforgettable—this creamy chipotle soup is the cozy one-pot meal you didn’t know you needed.

Print Pin Rate

Course: Dinner, Soup

Cuisine: American, Tex-Mex

Keyword: creamy chipotle soup

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Ingredients

• 600 g 1.3 lbs chicken thighs or breasts: Adds juicy protein and absorbs smoky chipotle flavors beautifully.
• 1/2 can 3.5 oz / 100g adobo sauce (no peppers): Provides mild smokiness and heat. Adjust for spice preference.
• 200 g 1 cup canned corn: Adds sweetness and texture contrast to the soup.
• 240 g 1.5 cups pinto beans: Brings heartiness and earthy flavor.
• 400 g 14 oz fire-roasted tomatoes: Adds rich umami depth with a hint of char.
• 1 red onion 120g: Offers sharpness that balances the cream.
• 1 jalapeño optional: Adds a gentle kick. Remove seeds to tone down the heat.
• 720 ml 3 cups chicken broth: Forms the flavorful base.
• 180 ml 3/4 cup heavy cream: Creates a luscious, creamy texture.
• 100 g 1/2 cup instant rice: Helps thicken the soup and adds body.
• Salt and pepper: Essential for seasoning and balance.

Instructions

• Sauté the aromatics: In a large pot over medium heat, add a drizzle of oil and cook the red onion and jalapeño until softened.
• Add base ingredients: Stir in corn, beans, tomatoes, adobo sauce, and chicken broth.
• Add chicken: Place seasoned chicken into the pot. Cover and simmer on low heat for 25-30 minutes until fully cooked.
• Shred chicken: Remove chicken, shred it with two forks, then return it to the pot.
• Stir in rice: Add instant rice and simmer for 10 minutes until rice is tender.
• Finish with cream: Pour in heavy cream and let the soup simmer for another 5 minutes. Adjust seasoning to taste.
• Serve: Ladle into bowls and top with sour cream, cheese, avocado slices, or tortilla strips.

Notes

To make it spicier, add a whole chipotle pepper or use the full can.

For a dairy-free version, try full-fat coconut milk.

Swap pinto beans for black beans for a deeper flavor.

Freeze before adding cream for better texture when reheating.