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