Chipotle Chicken Soup

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This 20-minute, 6-ingredient chipotle chicken soup is perfect for those nights when you need a quick, comforting, satisfying meal that is made from simple ingredients and packed with flavor!

Soup season is officially upon us, but to be honest, my whole family enjoys a good soup any time of the year. And while I definitely get how difficult it is to whip up dinner on winter nights, it’s also the time when I crave a cozy meal the most.

And my favorite cozy cold-weather meal is a simple, spicy soup. If it’s not pizza or cereal to the rescue, it’s like to be this chipotle chicken soup. It’s a comforting soup and the simplicity of this recipe is what has made me go back to it over and over for years!

It’s one of my favorite soups, and the effort required is truly minimal – no vegetable chopping involved –  and it uses pretty simple ingredients, so it’s an easy last minute call.

This delicious soup also has amazing bold flavor, despite its speediness. Served with tortilla chips and topped with grated cheese, it also has great texture. That’s how I love to eat it (not forgetting the delicious toppings). It’s a healthy meal that doesn’t compromise on flavor.

Why You’ll Love This Chipotle Chicken Soup

• It uses healthy ingredients that you may very well have in your pantry already! It includes lean meat in the form of chicken breasts, and navy beans for even more protein.

• It’s perfect for meal prep! You can whip up a big batch of this chicken chipotle soup and freeze it to enjoy any time later in the week. It also stores well so you can enjoy the leftovers the next day with the toppings.

• Whether you use freshly cooked chicken breasts or use leftover chicken, this recipe is adaptable to your schedule and preferences. The spicy flavor is not too much, plus, it’s easy to adjust it to suit your taste.

• The recipe allows for personalization with a variety of toppings. Add sour cream, cilantro, avocado, or tortilla chips according to your preference, making each bowl your own creation.

Ingredient Notes

Navy Beans

Navy beans are a great source of protein and fiber, adding heartiness to the soup. Ensure they are well-drained and rinsed to remove excess sodium and improve their flavor.

You can substitute navy beans for black beans or even pinto beans, if that’s more your jam.

Tomatoes

Tomatoes add a rich, slightly sweet flavor. I use whole canned tomatoes and they can be broken down into smaller pieces while cooking, allowing their juices to blend seamlessly into the broth.

You can also use fresh tomatoes, but make sure to peel them so you don’t get a mouthful of tomato skin in every bite!

Chicken Broth

Using low sodium chicken broth lets you control the salt level of your chicken chipotle soup. It forms the base of your soup, so choosing a good quality broth will enhance the overall flavor.

You can also use homemade chicken broth if you have it on hand.

Chipotle Chiles in Adobo Sauce

Chipotle chilis are essentially jalapeño peppers that have been smoke-dried, a process that not only enhances their taste but also serves as a method of preservation. Most chipotle chiles used in cooking are grown in Mexico.

They are typically canned in adobo sauce, which is a flavorful mix of spices, herbs, and vegetables including tomatoes, yellow onion, and garlic, along with vinegar. You can easily find a can of chipotle peppers in adobo sauce in your local grocery store.

Chipotle chiles provide a smoky heat, which is central to the flavor profile of this spicy chipotle chicken soup. The heat level is easily adjusted with the quantity of chipotle chiles. I find one chile gives mild heat and two a medium heat level. Feel free to bump it up if you like things extra hot!

Cumin

Cumin adds a warm, earthy note that complements the smoky chipotle. It’s a staple spice in Mexican cooking and integral to achieving an authentic flavor.

Chicken Breasts

Chicken breast is a lean protein that absorbs the soup’s flavors well. Cook and dice it before adding to the soup for a texture that’s easy to eat and distributes evenly.

You can use leftover chicken, or pick up a rotisserie chicken for the meat, but I usually just pan fry a couple of chicken breasts, which I figure doesn’t take much longer than picking a whole chicken apart. You can also pick up pre-cooked chicken breasts from the grocery store.

Toppings

Feel free to use any toppings according to your personal preference. This is what I usually use.

• Sour cream adds a cooling element, balancing the chipotle’s heat.
• Fresh cilantro brings a burst of freshness and color.
• Monterey Jack cheese offers a mild, melty contrast. You can also use queso fresco or sharp cheddar.
• Tortilla chips provide a crunchy texture.
• Avocado adds creaminess and healthy fats.
• Lime wedges

Step by Step Instructions

1. To a dutch oven, large pot, or large saucepan, add the beans, tomatoes, chicken broth, chipotle chile(s), and cumin.

1. Simmer the soup for 10 minutes. While it’s cooking, use a potato masher, or just a wooden spoon, to break apart the tomatoes and mash the beans a little bit.

1. Stir the chopped chicken into the soup and continue to cook another minute to heat it back up. Season to taste with salt and pepper, and a little lime juice if desired.

1. Ladle into bowls and top with grated cheese, sour cream, cilantro, and tortilla chips. You can use these easy homemade pita chips as well! Try sprinkling them with chili powder.

Storage Instructions

Before storing, allow the chipotle chicken soup to cool to room temperature. Then transfer the cooled soup to an airtight container and store in the refrigerator for 3-4 days.

If you want to store the soup for a longer period, it freezes well. Pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave about an inch of space at the top as the soup will expand when frozen. Label the containers with the date, and the soup can be stored for up to 2-3 months.

More Cozy Soups

Minestrone with Orzo

Potato Chowder with Corn and Ham

Quick Chicken Noodle Soup

Vegetarian Black Bean Soup