Chipotle Chicken and Rice Soup

5 / 5 (1 review)
Feb 3, 2013 The links in the post below may be affiliate links. Read the full disclosure

Chicken and Rice soup

 

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Chipotle Chicken and Rice Soup

5 / 5 (1 review)
Prep Time: 20 min. | Cook Time: 1 1/2 hours
Yield: 16 cups | Serves: 16
Print Recipe

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. 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. 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.
  3. Serve the soup topped with baked tortilla strips and, if desired, shredded cheese and avocado.
Meal Type: Gluten Free
Categories: Soups and Chilis

Comments & Reviews

  • Mamalala
    February 3, 2013 at 5:58 pm

    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.

    Reply

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