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Chipotle Chicken and Rice Soup

5 / 5 ( 1 review ) 2 Comments

Feb 3, 2013 The links in the post below may be affiliate links. Read the full disclosure

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La Morena Chipotle Peppers in Adobo Sauce, 7-Ounce Tins (Pack of 6)

Chipotle Chicken and Rice Soup

5 / 5 (1 review)

Prep Time: 20 min. | Cook Time: 1 1/2 hours

Yield: 16 cups | Serves: 16

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Ingredients

Chicken and Rice Soup with Crispy Tortillas
Makes about 16 cups. If you don't want to poach the chicken, use 3 cups cooked and shredded chicken. One rotisserie yields about 3 cups meat.
2 tablespoons canola oil
1 large onion, peeled, diced
1 large green pepper, diced
2 large chicken breast halves, each cut in half
4 cups water, divided
8 cups (or more as needed) homemade chicken stock or fat-free, less-sodium broth
1 can (28 ounces) stewed tomatoes
1 can (4 ounces) diced green chilies
1 chipotle chili in adobo sauce, diced
2 tablespoons chili powder or more to taste
1 1/2 to 2 teaspoons favorite all purpose seasoning
1 1/2 cups cooked Spanish-style rice
Salt to taste
For Serving
Baked tortilla strips (see note)
Shredded Mexican-style cheese, optional
Diced avocado, optional

Instructions

1. In a large stock pot heat the oil over medium heat. Add the onion and pepper and saute until translucent, about 5 minutes. Add the chicken breast pieces and 2 cups water. Reduce heat to a simmer. Cover the pot and poach the chicken about 15 minutes or until cooked and tender.
2. Remove the chicken (leave remaining ingredients in pot) and use two forks to shred the chicken. Return shredded chicken to the pot. Add the remaining 2 cups water, chicken stock, tomatoes, green chilies, chipotle in adobo sauce, chili powder and all-purpose seasoning. Simmer the soup about 45 minutes, uncovered. Taste and season with salt to taste. Stir in the cooked rice and simmer about 10 minutes more.
Serve the soup topped with baked tortilla strips and, if desired, shredded cheese and avocado.

Meal Type: Main Dish, Gluten Free

Categories: Soups and Chilis

Comments & Reviews

Mamalala

February 3, 2013 at 5:58 pm

Reply Reply

Frugal Tip: I take all the adobe chilies and process them in my Kitchenaid food processor. Then I freeze them into ice cube trays. One tablespoon is almost the same as the ice cube. Place in a freezer within a ziploc bag. Now they are easy to handle and I don’t have to buy a whole can and then let it go to waste.