Creamy Chipotle Chicken Soup
Enjoy the warmth of Creamy Chipotle Chicken Soup, a delicious one-pot meal loaded with smoky flavors and tender chicken.
Servings: 8 people
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.
Nutrition
Serving: 1portion