Chipotle Chicken Soup
on Nov 23, 2015, Updated Jun 17, 2021
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With black beans, zucchini, carrots and rice, this chipotle chicken soup is a hearty, stick to your ribs kind of meal in a bowl that’s spicy.
The first snow of the season fell in Chicago last weekend.
I felt giddy as I watched the flakes under a blanket from the comfort of my sofa.
That was after I polished off a mug of soup.
Of course, things seemed very relaxed and cozy indoors.
The view from our front window was beautiful, but that magic quickly melted away when I needed to go outside.
Getting suited up in winter gear and attempting to do the same for my toddler took away some of my excitement.
And just like that, I am already over the production it is to navigate the great outdoors during these frigid temperatures.
On the flip side, I can’t get enough warmth in the form of food like this chipotle chicken soup.
It’s spicy and everything you need for this first taste of winter weather.
Black beans and rice make it a hearty, stick to your ribs kind of bowl of soup.
How To Make Chipotle Chicken Soup
This soup takes time, but it’s worth it.
First, I heat vegetable oil in a large saucepan. Then I sauté onions letting them start to soften.
After that I add carrots and minced garlic and continue cooking for a few more minutes.
Then I throw in chipotle chilies and cumin and brown the chicken on both sides.
I add canned fire-roasted tomatoes, water, salt and pepper and bring everything to a boil, reduce the heat and simmer the mixture for 10 minutes.
With tongs I pull the chicken out and let the soup simmer for 50 minutes.
Next it’s time for the rice. While the grains cook, I use a fork to shred the chicken.
I put that shredded chicken into the soup along with diced zucchini and oregano.
The soup is thick, but if I need to thin it out, I will pour in a little water.
I finish the chipotle chicken soup with lime juice and cilantro.
Chipotle Chicken Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion cut into 1/2-inch pieces
- 2 large carrots cut into 1/2-inch pieces
- 2 garlic cloves minced
- 2 pounds bone-in, skin-on chicken breasts
- 1 canned chipotle chile en adobo seeded and minced
- 1/2 teaspoon cumin
- 1-28 ounce can crushed fire-roasted tomatoes
- 2 quarts water
- 2-1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup uncooked brown rice
- 2-15 ounce cans black beans rinsed and drained
- 2 medium zucchini quartered lengthwise and cut crosswise into 1/2-inch pieces
- 2 tablespoons chopped fresh oregano
- 1/2 cup minced fresh cilantro
- Juice of 1 lime
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onions and sauté for 5 minutes until they start to soften. Stir in the carrots and garlic and continue cooking for an additional 3 minutes until the onions are translucent. Add the chicken breasts, chipotle chile and cumin. Brown the chicken turning once, about 8 to 10 minutes.
- Add the tomatoes, water, salt and pepper. Bring to a boil and reduce to a simmer on medium-low heat for 10 minutes. Remove the chicken, set aside and simmer for another 50 minutes.
- Stir in the rice and continue simmering for 15 minutes.
- When the chicken has cooled slightly, use a fork to shred the meat from the bones. Discard the skin. Add the chicken, black beans, zucchini and oregano and simmer for 10 minutes until the rice is cooked and the zucchini is tender.
- While simmering, if the soup seems too thick, add up to 1 cup of water. Before serving, add the cilantro and the lime juice.
- Store the soup in an airtight container in the fridge for up to 3 days or in the freezer up to 1 month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
