Chipotle Chicken and Rice Soup

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

Chicken and Rice soup


{Pin This}



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

Chipotle Chicken and Rice Soup

Tasty and flavorful soup!
5 / 5 ( 1 Review )
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Serves: 16
Adjust Servings: 16


  • 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


  • 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.


Calories: 161kcal | Carbohydrates: 23g | Protein: 8g | Fat: 4g | Sodium: 330mg | Fiber: 2g | Sugar: 4g

Meal Type: Main Dish, Gluten Free
Categories: Soups and Chilis

Comments & Reviews

  • 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.

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published.

Recipe Rating