Chipotle Chicken and Rice Soup

As seen on

Gimme some Oven

Total Time

30 minutes

Rating

(0)

Ingredients

4-6 servings

1 tablespoon olive oil
1 small white onion, chopped
2 jalapenos, seeded and chopped
3 cloves garlic, minced
4 cups chicken broth
1 (28 oz.) can crushed tomatoes
1 cup canned or frozen whole-kernel corn
3 chipotles in adobo sauce, roughly chopped
1 Tbsp. adobo sauce
2 cups shredded cooked chicken (I used rotisserie chicken)
1 cup cooked white rice
2/3 cup salsa verde, homemade or store-bought (recommend Herdez brand)
juice of half a lime
salt and pepper
garnish: diced avocado, fresh cilantro, tortilla chips, crumbled queso fresco, additional lime wedges

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Preparation

Inline ingredients (beta)

Cook mode

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Step 1

Heat oil in a large stockpot over medium-high heat. Add onion and jalapenos and saute for 5 minutes until the onion is translucent and tender. Add garlic and saute for an additional minute until fragrant.

Step 2

Add chicken broth, tomatoes, corn, chipotles, adobo sauce, and stir to combine. Heat until nearly boiling, then reduce heat to medium-low and let simmer for at least 10 minutes. Stir in the chicken, rice, salsa verde and lime juice, and then season with salt and pepper.

Step 3

Serve warm garnished with lots of fresh avocado, cilantro, tortilla chips and queso fresco.

Chef’s notes

See note below for options with more or less heat/spiciness.

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Seasonal Recipes

Skill Level

other

Chipotle Chicken and Rice Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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