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Hearty Chipotle Chicken Soup

Hearty Chipotle Chicken Soup


  • 1 large onion, chopped
  • 1 Tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 Cups reduced-sodium chicken broth
  • 30 Ounces pinto beans, rinsed and drained
  • 3 Cups frozen corn
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 Teaspoons adobo sauce
  • 1 Teaspoon ground cumin
  • 1/4 Teaspoon pepper
  • 2 Cups cubed cooked chicken breast
  • 1/2 Cup fat-free sour cream
  • 1/4 Cup minced fresh cilanro


In a Dutch oven, saute onion in oil until tender.

Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil.

Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken; heat through.

Garnish with sour cream; sprinkle with cilantro.

  • 1 large onion, chopped
  • 1 tablespoon canola oil
  • 4 garlic cloves, minced
  • 4 cups reduced-sodium chicken broth
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 3 cups frozen corn
  • 2 chipotle peppers in adobo sauce, seeded and minced
  • 2 teaspoons adobo sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup fat-free sour cream
  • 1/4 cup minced fresh cilantro

Servings 8

This delicious, hearty, and good-for-your-soul 4 herb chicken slow cooker soup will have you warmed up, feeling better, and ready to go any time of year.


  • 1 can Cannellini beans, 15 oz (rinsed and drained)
  • 1 can White Northern beans, 15oz (rinsed and drained)
  • 1 can Garbonzo beans, 15 oz (rinsed and drained)
  • 1 can diced tomatoes, 15oz (reserve juices)
  • 1 carton chicken broth, 32 oz
  • 1 1/2 C carrots, diced
  • 1 1/2 C celery, diced
  • 1 1/2 C sliced mushrooms
  • 1 C onion, diced
  • 1 rotisserie chicken, skinned and shredded
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1/2 tsp red pepper flakes
  • salt and pepper, to taste
  • sliced green onions


  1. Add all of the ingredients except for the garnish in the crock pot.
  2. Cover the crockpot and cook on high for 3-4 hours or on low for 6-8 hours.
  3. Prior to serving top with sliced green onion.

Nutrition Information


Serving Size

Well, I mean we are a cast-iron website but we love our Instant Pot just as much as the next person. Yes, you can swap your cast iron for your crockpot or Instant Pot.

To make this soup in the slow cooker you’ll want to brown the chicken and saute the onions and garlic before adding to the slow cooker. I would then cook on low for 5-6 hours.

To make in the Instant Pot use the saute function to brown the onion and garlic as well as the chicken. Then use the soup function on the IP.

  • 2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 2 large cloves garlic, minced
  • 2 teaspoons finely chopped chipotles in adobo or 1 teaspoon ground chipotle
  • 1 ½ teaspoons ground cumin
  • ¼ teaspoon allspice
  • 8 cups low-sodium chicken broth
  • 2 pounds bone-in chicken breasts, skin removed
  • 3 cups corn kernels, fresh or frozen (thawed)
  • 2 cups chopped zucchini (about 1 medium)
  • 2 cups halved cherry tomatoes (about 1 pint)
  • 1 ¼ teaspoons salt
  • ½ teaspoon ground pepper
  • 3 cups cooked brown rice
  • 2-3 tablespoons lime juice

Heat oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 2 to 3 minutes. Add chipotles, cumin and allspice cook, stirring, for 1 minute. Add broth and chicken. Cover, increase heat to high and bring to a simmer. Uncover and cook, turning the chicken occasionally, until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees F, 20 to 22 minutes. Skim any foam from the surface as the chicken cooks. Transfer the chicken to a clean cutting board. When cool enough to handle, remove the meat from the bones and shred.

Meanwhile, add corn, zucchini and tomatoes to the pot return to a simmer. Cook until the vegetables are tender, 4 to 10 minutes. Stir in the shredded chicken, salt, pepper and rice and cook until heated through, about 3 minutes more. Remove from heat and stir in lime juice to taste.

To make ahead: Cover and refrigerate, without the rice and lime juice, for up to 3 days. To serve, stir in rice and reheat, then stir in lime juice.

Recipe Summary

  • 1 tablespoon olive oil, or more if needed
  • 1 onion, minced
  • 1 head garlic, minced, or to taste
  • 2 (14.5 ounce) cans chicken broth
  • 4 skinless, boneless chicken breast halves, cut into cubes
  • 1 (7 ounce) can chipotle peppers in adobo sauce (such as Embasa®), chopped, adobo sauce reserved, or to taste
  • 2 tomatoes, diced
  • 1 bunch fresh cilantro (leaves only), chopped

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.

Pour chicken broth into saucepan add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.

Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce stir. Mix tomatoes and cilantro together in a separate bowl.

Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

Recipe Summary

  • 4 cups water
  • 2 teaspoons salt
  • 3 bone-in skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 green bell pepper, minced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can Great Northern beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 teaspoons chili powder
  • 1 ½ teaspoons dried oregano
  • 1 ½ teaspoons ground cumin
  • salt to taste
  • 1 cup frozen corn

Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.

Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture cook and stir until garlic is fragrant, about 1 minute.

Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.

Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup cover Dutch oven and cook until corn is warmed, about 5 minutes.

Chicken Soup

Ah, the ever versatile chicken soup! Of course, we all know chicken soup is good for the soul and for healing a cold but did you know it dates back to before the Middle Ages? Variations of chicken soup exist all around the world as well.

The great thing about chicken soup is that you can make it a light broth or a rich and hearty meal by varying vegetables, spices, starches like pasta or rice, and the amount of chicken. Try a soothing chicken noodle or a country-style chowder

Stay home, save money, and learn a delicious new recipe. A medley of slow-simmered veggies make this Carrabba's copycat chicken soup hearty without being.

Method: stovetop
Time: 2-5 hours

Made with egg noodles, black pepper, onions, chicken, water, salt, chicken stock, celery, carrots, tart apple

Method: stovetop
Time: 2-5 hours

Made with cilantro, cumin, boneless, skinless chicken breasts halves, chicken broth, Rotel tomatoes, green chiles, onion, olive oil, garlic, lime juice

Method: stovetop, oven
Time: 30-60 minutes

Made with white pepper, onion, celery, carrots, chicken stock, chicken base, water, flour, butter

Method: stovetop
Time: 1-2 hours

Comfort food made from scratch with the help of your crock pot.

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

This chicken and rice soup is as "set it and forget it" as it gets. Plenty of chopped veggies help make up a savory soup that's a whole meal in a bowl.

Method: crock pot
Time: 2-5 hours

There's nothing like a bowl of good chicken soup to hit the spot when you need it. This one's a keeper, cooking chicken from scratch is the key to a savory broth that.

Method: crock pot
Time: over 5 hours

This low-carb cream of chicken is decadent. Egg yolks and cream whisked into the broth make it rich as could be.

Method: stovetop
Time: under 30 minutes

Made with half and half, dill weed, margarine or butter, chicken tenders, cream of potato soup, frozen corn, chicken broth, onions, celery, carrots

Method: stovetop, crock pot
Time: 2-5 hours

Something about barley just feels right in a hearty, veggie-stuffed soup. This recipe is great for using leftover chicken, and is pretty accomodating to whatever spare.

Method: crock pot
Time: over 5 hours

Of course old-fashioned chowder is made from scratch. It's amazingly quick, though (under 30 minutes) so there's no excuse to cheat with canned stuff.

Method: stovetop
Time: under 30 minutes

Boneless chicken is slow cooked in a flavorful Tex-Mex mixture of onions, chili beans, black beans. corn, tomato sauce, beer, green chiles and taco seasoning.

Method: crock pot
Time: over 5 hours

This is no light, boring appetizer soup. Tender chicken, rich gnocchi, and an array of veggies make this a seriously hearty bowl of soup.

Method: stovetop
Time: under 30 minutes

Doesn't matter what country it's from, comforting chicken noodle soup is universal. This slow-simmered Yugoslavian version has plenty of cabbage and parsley, and.

Method: stovetop
Time: 2-5 hours

Made with evaporated milk, bay leaf, garlic salt, frozen mixed vegetables, onion, cream of chicken soup, chicken broth, dried parsley, dried rosemary, black pepper

Method: crock pot
Time: over 5 hours

Made with parsley, salt and white pepper, chicken stock, orzo pasta, boneless skinless chicken breasts, eggs, lemon juice, lemon zest

Method: stovetop
Time: 30-60 minutes

Chicken noodle somehow feels extra comforting with star-shaped pasta. Carrots, celery, and onion add some veggie goodness to this nourishing bowl of homemade happiness.

Method: stovetop
Time: under 30 minutes

Made with salt and pepper, noodles, chicken broth, celery, onion, carrots, chicken breasts

Method: stovetop
Time: 30-60 minutes

Made with egg, chicken, salt, onion, parsley, carrots, flour

Method: stovetop
Time: 1-2 hours

Let miso become your new savory secret. In recipes like this hearty udon noodle soup with snow peas, white miso packs an outstanding umami punch that'll have you scraping.

Method: stovetop
Time: under 30 minutes

Chicken is slow-cooked with corn and egg noodles for a warm bowl of Amish-style goodness.

Method: stovetop
Time: over 5 hours

This cheesy chicken chowder has an array of veggies that makes sure that it isn't just delicious, but redeeming and hearty as well.

Method: stovetop
Time: under 30 minutes

There's nothing like chicken soup to warm the body and soul, especially from a scratch-made recipe like this one. The chicken and veggies make an unbelievably rich-tasting broth.

Method: stovetop
Time: over 5 hours

This soup will definitely cure what ails you. It's loaded up with vegetables, pasta, and some Tex-Mex flavors of cumin and chipotle. Best of all, it's made with homemade.

Method: stovetop
Time: 30-60 minutes

Making your own broth takes a little effort, but it's essential for a souplicious result. Once you've got a savory stock to work with, throwing in the veggies and pasta.

Chipotle Chicken Soup

Infusing soup with classic Mexican flavors can satisfy the craving for a hearty feast in one nourishing bowl. The cheap canned chipotles in adobo sauce give a bold and smoky flavor to the soup use more or less to personalize the spice level. Using frozen or seasonal vegetables is a good way to keep costs as low and flavors as fresh as possible.

Reviews ( 22 )

Thank you to the previous reviewers suggestions. this turned out great for the short time it takes to make! I put a can of black beans and corn and they made the soup a substantial meal. My husband liked it and he generally doesn't like soups for dinner. It's a little spicy maybe too much for my toddler but perfect for us.

This soup turned out delicious. I did make a few changes, as suggested by other reviewers. I added some onions and used fire roasted tomatoes. My grocery actually carries a fire roasted tomato with chipotle, so I used that and left out the chipotle powder. My boyfriend enjoyed it as well, but said that it needed rice and beans, which he says about almost everything, but I think it would be tasty in here. Topped with some diced avocado.

This recipe was quick and delicious! I doubled the recipe and added a medium white onion chopped, can of black beans and I used fire roasted tomatoes instead of stewed. Topped it with cilantro, lime, avocado and tortilla strips. It was a hit with my boyfriend and our company.

This is one of my favorites. I have perfected it over the years and here are my edits: Add chopped onion, celery, zucchini, spinach, whatever veggies you have to make it more hearty and add some fiber. Let the soup cook on low for several hours so the flavors all blend together. It's so much better after a few hours, or even refrigerate overnight and serve the next day.

I look for simple recipes like this that can be made vegan - substituted vegetable stock and Gardein chick'n, and used fire roasted tomatoes as others suggested. It was a success on the first try.

LOVED this soup! I have to clarify though that I changed the recipe pretty significantly as I say that. many reviews indicated this soup was on the bland side, so changes include: Addition of more (fresh garlic), cumin & corriander, 1/2 of a large red onion chopped, 1 minced jalapeno & 1 minced poblano chile, 1 small can of corn, and bell pepper. Used Mexican-style stewed tomatoes as well. When I added the chicken broth, I also stirred in three tbsps of crushed chipotle in adobo sauce and finished off the base with 1 & 1/2 tbsp fat free sour cream, the cilantro and the juice of a whole lime. Wow! was the result - nice and smokey with great heat and a hearty base. For the tortilla topping, I sauteed 4 corn tortillas (cut into strips) in 1 tsp canola oil on the stove top the added crunch is great. Overall, this was a perfect soup for a casual weekend lunch, and I wouldn't hestiate to serve to a crowd on football Sun either! 100% a keeper enjoy!

Smoky Chipotle Chicken Tortilla Soup

Smoky tortilla soup that is perfect for cold, rainy days, snowy days … heck, just ANY day.


  • 4 slices Center-cut Bacon, Cut Into 1/4" Pieces
  • 1 whole Large Onion, Chopped
  • 5 cloves Garlic, Chopped
  • 2 whole Poblano Peppers, Seeded & Chopped
  • 2 whole Chipotle Peppers In Adobo Sauce, Chopped
  • 3 cups Cooked Chicken, Cooked & Chopped
  • 2 cans (14 Oz Each) Fire-Roasted Tomatoes
  • 1-½ cup Chicken Stock (more If Needed)
  • 2 teaspoons Salt and Pepper (or To Taste)
  • 2 whole Limes, Juiced
  • 2 Tablespoons Heavy Cream
  • 1-½ cup Monterey Jack Cheese
  • 1 whole Avocado, Peeled And Pitted
  • 1 bunch Cilantro, Chopped
  • 4 cups Tortilla Chips


(This recipe is loosely adapted from a Rachael Ray recipe.)

Heat a stockpot to medium-high heat and cook bacon until crisp remove with a slotted spoon. Leave about 2 tbsp. bacon grease in the stockpot, discarding the remaining oil. Cook the onions, garlic, and poblano peppers over medium heat until fragrant and the poblano is softened. Add in chipotle peppers, chicken, fire-roasted tomatoes, chicken stock and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low for about 10 minutes until thickened. Stir in bacon pieces, lime juice and heavy cream heat through.

Serve garnished with tortilla chips, shredded Monterey Jack cheese, avocado and cilantro.