Chipotle Chicken Soup
A flavorful and comforting soup featuring chipotle peppers, chicken, beans, and corn.
Equipment
- Slow Cooker For easy preparation of the soup.
Ingredients
Main Ingredients
- 1 can Chipotle peppers in adobo sauce Remove peppers, use sauce only
- 1 tsp coriander
- 1 tsp cumin
- 2 tsp minced garlic
- 1 tsp kosher salt
- 2 tbsp olive oil
- 1.5 lbs boneless, skinless chicken thighs
- 2 cans sweet corn Drained, or 1 bag frozen sweet corn
- 1 can pinto beans Drained and rinsed
- 1 can fire-roasted tomatoes Drained
- 0.25 cup diced red onion
- 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
- In a medium bowl, combine the adobo sauce from the can of chipotle peppers (discard the peppers), coriander, cumin, garlic, salt, and olive oil. Mix well.
- Place the chicken in the slow cooker and pour the chipotle mixture over it. Make sure the chicken is coated evenly for the best flavor.
- Add the corn, beans, tomatoes, onion, jalapeno pepper, and chicken broth to the slow cooker.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours. For the most tender chicken, opt for the low setting.
- Take out the chicken, shred it using 2 forks, and return it to the slow cooker.
- Stir in the rice and cook for an additional 10-15 minutes, or until the rice is tender. Season with salt and pepper to taste.
- Serve the soup in bowls, topped with mozzarella cheese, sour cream, and pico de gallo. Feel free to get creative with your toppings!
Notes
For a milder version, reduce the amount of chipotle peppers used. You can also customize the toppings to your preference, adding avocado, cilantro, or lime wedges.