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Chipotle Chicken and Rice Soup

Name: Chipotle Chicken and Rice Soup
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 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 homemade chicken stock or fat-free, less-sodium broth (or more as needed ); 28 ounces stewed tomatoes; 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; Baked tortilla strips (see note); Shredded Mexican-style cheese (optional); Diced avocado (optional)

5 / 5 ( 1 review ) 2 Comments Jump to Recipe

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

Tasty and flavorful soup!

5 from 1 vote

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Serves: 16

Adjust Servings: 16

Ingredients

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 homemade chicken stock or fat-free, less-sodium broth or more as needed
28 ounces stewed tomatoes
4 ounces diced green chilies
1 chipotle chili in adobo sauce diced
2 tablespoons chili powder or more to taste
1 ½ to 2 teaspoons favorite all purpose seasoning
1 ½ cups cooked Spanish-style rice
Salt to taste

For Serving

Baked tortilla strips see note
Shredded Mexican-style cheese optional
Diced avocado optional

Instructions

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.
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.

Recipe Notes

If you don't want to poach the chicken, use 3 cups cooked and shredded chicken. One rotisserie yields about 3 cups meat.

Nutrition

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.

Kearna

February 3, 2013 at 7:49 pm

Reply Reply

Great tip! Thanks for sharing it!!!!