Chipotle Chicken Soup
This spicy chipotle chicken soup is a smoky, hearty soup made with tender chicken, chipotle peppers in adobo, tomatoes, beans, and warm spices. It can be prepared easily on the stovetop or in the Instant Pot and is perfect for a quick, protein-packed weeknight dinner or meal-prep option.
Ingredients
- 1 lb boneless skinless chicken breast or thighs
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 cloves garlic ,minced
- 1 red bell pepper ,chopped
- 2 chipotle peppers in adobo ,finely chopped
- 1 tablespoon adobo sauce ,adjust to taste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon chili powder ,optional
- Salt & black pepper to taste
- 4½–5 cups chicken broth
- 1 can(14.5 oz) diced tomatoes or tomato sauce
- 1 can(14.5 oz) black beans , rinsed and drained (pinto beans, or white beans)
- 1 cup corn ,fresh or frozen
- ½ cup green peas ,fresh or frozen (optional)
- 1 Jalapeno ,diced (optional)
- Juice of 1 lime
Optional Toppings:
- Avocado, cilantro, sour cream or Greek yogurt, shredded cheese, tortilla strips
Instructions
Instant Pot Chipotle Chicken Soup
- Set Instant Pot to Sauté (Normal). Add olive oil and onion; cook 3-4 minutes until softened. Add garlic and sauté 30 seconds.
- Stir in chipotle peppers, adobo sauce, red bell pepper, jalapeno(optional), cumin, smoked paprika, oregano, and chili powder. Cook 30-60 seconds until fragrant. Press Cancel.
- Add ½ cup chicken broth and scrape the bottom well to deglaze.
- Add remaining broth, diced tomatoes, chicken, salt, and pepper.
- Close lid, set valve to Sealing, and pressure cook on High for 10 minutes.
- Allow Natural Release for 10 minutes, then carefully quick release.
- Remove chicken, shred with forks, and return to the pot.
- Stir in black beans, corn, and peas (optional). Set to Sauté and simmer 3-5 minutes.
- Add lime juice, adjust seasoning, and serve hot with desired toppings.
Stovetop Chipotle Chicken Soup
- Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in chipotle peppers, adobo sauce, red bell pepper, jalapeno(optional), cumin, smoked paprika, oregano, and chili powder. Cook 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes. Add chicken, salt, and pepper.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18-22 minutes, until chicken is fully cooked.
- Remove chicken, shred with forks, and return to the pot.
- Stir in black beans, corn, and peas (optional). Simmer uncovered for 5-7 minutes.
- Add lime juice, adjust seasoning, and serve hot with desired toppings.
Notes
Start with fewer chipotle peppers if sensitive to heat; add more later.
For a creamy version, stir in ½ cup coconut milk or sour cream at the end.
For high-protein, blend cottage cheese or Greek yogurt and stir in just before serving.
Use chicken thighs for a richer, more forgiving soup.
Add extra adobo sauce or cayenne for more heat
Soup thickens as it rests, add broth when reheating.
Nutrition
Nutrition Facts
Chipotle Chicken Soup
Amount per Serving
Calories
374
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Cholesterol
74
mg
25
%
Sodium
1549
mg
67
%
Potassium
1236
mg
35
%
Carbohydrates
41
g
14
%
Fiber
13
g
54
%
Sugar
9
g
10
%
Protein
35
g
70
%
Vitamin A
1711
IU
34
%
Vitamin C
68
mg
82
%
Calcium
112
mg
11
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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