Smoky Chipotle Chicken Soup Recipe

This smoky, spicy Chipotle Chicken Soup Recipe is made with tender shredded chicken, fire-roasted tomatoes, and chipotle peppers in adobo, ready in just 45 minutes. The rich broth gets a bright, fresh finish when you stir in lime juice right before serving. I love making a big batch of this for weeknight dinners because the flavors taste even better the next day.

Better Than Takeaway

I used to grab a bowl of tortilla soup from my local Mexican spot whenever a craving hit, but I realized making it at home gives me way more control over the heat. The secret to that deep, restaurant-quality flavor is blooming the spices and chipotle paste in the oil before adding the broth.

One mistake I made early on was just dumping everything in at once, which resulted in a flat, one-note soup. Now, I take the extra five minutes to sauté the aromatics, and the difference is night and day—you get a complex, layered smokiness that tastes like it simmered for hours.

Jump to Recipe

Chipotle Chicken Soup Recipe Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for extra kick)
• 2-3 chipotle peppers in adobo sauce, minced (plus 1 tbsp sauce)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
• 6 cups chicken broth (low sodium)
• 1 lb boneless skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn kernels
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and black pepper to taste
• For serving: Tortilla chips, diced avocado, sour cream, lime wedges

How To Make Chipotle Chicken Soup Recipe

1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and jalapeño, cooking for 5 minutes until softened. Stir in the garlic, cumin, and chili powder, cooking for just 1 minute until fragrant.
2. Build The Base: Add the minced chipotle peppers, adobo sauce, fire-roasted tomatoes (with their juices), and chicken broth. Scrape the bottom of the pot to release any browned bits.
3. Simmer The Chicken: Add the raw chicken breasts directly into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
4. Shred And Finish: Remove the chicken to a plate and shred with two forks. Return the shredded meat to the pot along with the black beans and corn. Simmer for 5 more minutes to heat everything through.
5. Season: Turn off the heat and stir in the fresh lime juice and cilantro. Taste and add salt or pepper if needed before serving with your favorite toppings.

Recipe Tips

• Control the spice: Chipotle peppers pack a punch. Start with one or two peppers if you are sensitive to heat, and add more adobo sauce later if you want a smokier flavor without the burn.
• Use rotisserie chicken: To make this recipe even faster, skip the poaching step. Sauté the veggies, add the liquids, simmer for 10 minutes, then stir in pre-cooked shredded rotisserie chicken.
• Don’t skip the lime: The acid is crucial for cutting through the rich, savory broth. If the soup tastes “heavy,” it likely just needs a splash more lime juice to wake it up.

What To Serve With Chipotle Chicken Soup

Serve this soup with a side of warm flour tortillas or a cheesy quesadilla for dipping. A simple Mexican street corn salad (elote) or a crisp romaine salad with cilantro-lime dressing also pairs perfectly to balance the heat.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes beautifully for up to 3 months; just thaw it in the fridge overnight before reheating on the stove.

FAQs

• Is this soup very spicy? It has a medium kick from the chipotles. You can reduce the heat by using only one pepper and removing the seeds, or increase it by adding extra adobo sauce.
• Can I make this in a slow cooker? Yes, add all ingredients except the beans, corn, and lime to the slow cooker. Cook on low for 6-7 hours, shred the chicken, then stir in the beans, corn, and lime juice at the end.
• What if I can’t find fire-roasted tomatoes? Regular diced tomatoes work fine, but you might want to add a pinch of smoked paprika to mimic that charred flavor found in the fire-roasted variety.

Nutrition

• Calories: 320
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 850mg
• Total Carbohydrate: 35g
• Protein: 28g