Smoky, creamy, and loaded with flavor! This Creamy Chipotle Chicken Soup is a rich, comforting twist on my Spicy Chipotle Chicken Soup. It’s packed with tender chicken, corn, beans, tomatoes, and smoky adobo sauce for a one-pot meal that’s equal parts hearty and cozy.
I tested this recipe with both chicken thighs and chicken breasts. The thighs made it richer and juicier, while the breasts gave it a slightly lighter flavor. Both worked beautifully, so use whichever you prefer. And don’t be afraid of the chipotle: starting with just the sauce (no peppers) keeps the spice balanced, while adding the whole can will light things up for heat lovers.
Ingredients & Substitutions
- Chicken: Although I used boneless, skinless chicken thighs, chicken breasts would work, too. Pat the chicken dry and season both sides with salt and pepper.
- Chipotle Peppers in Adobo Sauce: Look for a can of chipotle peppers in adobo sauce in the Latin foods section at most grocery stores. For this recipe, I used only the sauce from a 7-ounce can. If you like it extra spicy, you can puree the peppers and add the whole can. But I recommend testing the recipe as written first.
- Vegetables: I added corn, pinto beans, fire-roasted tomatoes, red onion, and a jalapeño pepper for a little extra kick to each bite. You can always add your favorite vegetables, too!
- Chicken Broth: The heavy cream adds creaminess, but the soup is primarily made with chicken broth. Low-sodium chicken broth or chicken stock would work just as well.
- Rice: Be sure to use instant rice for this recipe. It cooks quickly in the soup and helps thicken it slightly. Regular rice won’t work the same way and may require much longer cooking.
- Heavy Whipping Cream: The heavy whipping cream, also called heavy cream, makes the soup rich and creamy, balancing the smoky, spicy flavors from the chipotle sauce and adobo. For a lighter version with a slightly thinner texture, you could use half-and-half or whole milk.
FAQs
How spicy is this soup?
As written, the soup is mildly spicy with a smoky kick. For less heat, use just a spoonful of the adobo sauce. For medium, stir in a little more sauce or one chopped chipotle. For bold spice, puree the whole can. I found that my kids preferred the “sauce only” version, while my husband wanted the full pepper puree.
What goes well with Creamy Chipotle Chicken Soup?
This soup is hearty on its own, but it’s fantastic with Cowboy Butter Biscuits, cornbread, or even a side salad. Toppings like sour cream, avocado slices, shredded cheese, or tortilla strips also help balance the heat.
How do you make chipotle soup creamy without cream?
You can stir in a block of softened cream cheese, plain Greek yogurt, or even unsweetened coconut milk. I tested it with cream cheese once and it made the soup tangier and thicker- a great option if you don’t have heavy cream.
Can I freeze this soup?
Yes! For the best texture, freeze before adding the cream. Cool the soup completely, portion into freezer-safe bags, and freeze up to 3 months. Add fresh cream after reheating for the creamiest results.
Can I make this in the slow cooker?
Absolutely. Add chicken, broth, chipotle sauce, beans, corn, tomatoes, and onion to the slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4. Shred chicken, stir in instant rice, cook 10 minutes, then finish with heavy cream before serving.
If you are just craving the chicken, be sure to try my copycat Chipotle Chicken recipe, too.
Creamy Chipotle Chicken Soup
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 can (7 ounces) Chipotle peppers in adobo sauce, Chipotle peppers removed (use only the sauce)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons garlic, minced
- 2 cans (15.25 ounces each) sweet corn, drained, or 1 bag (16 ounces) frozen sweet corn
- 1 can (15 ounces) pinto beans, drained, rinsed
- 1 can (14.5 ounces) fire-roasted tomatoes, drained
- ¼ cup red onion, diced
- 1 medium jalapeño pepper, seeded, diced
- 5 cups (40 ounces) chicken broth
- 1 cup (185 g) instant rice, uncooked
- 1 cup (238 g) heavy cream
- salt and pepper, to taste
- parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides with salt and pepper.
- To a 5–6 quart Dutch oven over medium-high heat, add oil. Once hot and shimmering, add the chicken. Sear for 2–3 minutes per side, or until golden brown. Transfer to a plate and set aside. (They will finish cooking later.)
- Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, adobo sauce from the chipotle peppers (discard peppers), coriander, cumin, and garlic. Stir for 30-60 seconds.
- Add the corn, pinto beans, fire-roasted tomatoes, onion, jalapeño, and chicken broth. Stir well to combine.
- Return the seared chicken (and any juices) to the pot.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the chicken is tender and fully cooked through to an internal temperature of 165°F.
- Remove the chicken from the pot, shred with two forks, and return it to the pot.
- Stir in the instant rice. Simmer uncovered for 10 minutes, stirring occasionally, until the rice is tender.
- Reduce the heat to low. Slowly stir in the heavy cream until the soup is smooth and creamy. Salt and pepper to taste.
- Serve warm, garnished with chopped parsley.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I like this soup! I didn't think it was too spicy, and I enjoyed the smokiness in there.
Elizabeth
This soup is not my favorite. I was not a fan of the smoky flavor, which was too strong for me. Oh well, I can't like them all!
Stephanie
I thought this soup was good. I did have to add a little salt to mine, but the flavors were good.
Bella
I thought this soup was too smoky tasting. And, I would have liked it a little spicier.
