This Chipotle Chicken Soup is a cozy, one-pot meal with tender chicken, black beans, and smoky chipotle heat. It’s hearty, nourishing, and easy to customize. You’ll love this Chipotle Chicken Soup for its bold flavor and simple prep.
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Why You’ll Love This Chipotle Chicken Soup
- Customizable heat: Adjust spice easily with chipotles in adobo.
- One-pot meal: Packed with protein, fiber, and veggies.
- Meal-prep friendly: Tastes even better the next day.
- Nourishing comfort: Light yet deeply satisfying broth.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- To taste: salt and black pepper
Tools: A large stockpot or Dutch oven, wooden spoon, and a couple of forks for shredding the chicken.
Notes: Don’t skip the fresh lime juice and cilantro—they add a crucial burst of freshness. Using good quality chicken broth makes a difference.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 28 g |
| Fat: | 7 g |
| Carbs: | 25 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Controlling the heat level. Chipotles in adobo can vary in spiciness. Start with one pepper if you’re sensitive to heat—you can always add more later. Remember, the adobo sauce itself carries a lot of flavor and some heat, too.
- Don’t overcook the chicken. We’re poaching the chicken directly in the broth, which keeps it incredibly moist. The trick is to simmer it just until cooked through, then remove it immediately to prevent it from becoming tough and stringy.
- The power of fresh lime and cilantro. These are your “finishing” ingredients, and they’re non-negotiable for the best flavor. The acid from the lime brightens everything up, and the cilantro adds a fresh, herbal note that cuts through the richness.
- Customize your veggies. This soup is a fantastic canvas. Feel free to add diced carrots or celery with the onion, or stir in some spinach or kale right at the end for a pop of green.
How to Make Chipotle Chicken Soup
Step 1: Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice a sweet aroma starting to develop—this is the foundation of your soup’s flavor. Add the minced garlic and cook for just one more minute, until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 2: Now, carefully place the whole chicken breasts into the pot. Pour in the chicken broth and the entire can of diced tomatoes with their juices. This liquid will become our flavorful poaching and simmering base. Add the minced chipotle peppers, the tablespoon of adobo sauce, cumin, dried oregano, and the bay leaf. Give everything a good stir to combine and submerge the chicken.
Step 3: Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. You’re looking for the chicken to be completely cooked through (it should reach 165°F internally and no longer be pink in the center). The broth will already be taking on a beautiful reddish-brown hue and a smoky scent.
Step 4: Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board or plate. Let them rest for a few minutes until they’re cool enough to handle. Use two forks to shred the chicken—one to hold it steady and the other to pull the meat apart. It should shred very easily if it’s cooked perfectly.
Step 5: Return all of the shredded chicken back to the pot. Now, stir in the rinsed black beans and the frozen corn. There’s no need to thaw the corn—it will heat through perfectly in the hot soup. Let the soup simmer, uncovered, for another 5-10 minutes to allow the beans and corn to warm and the flavors to meld together further.
Step 6: This is the most important step! Turn off the heat. Remove and discard the bay leaf. Now, stir in the fresh lime juice and the chopped cilantro. Taste the soup and season with salt and black pepper as needed. You’ll notice how the lime juice instantly brightens all the flavors and makes the soup taste… alive. Give it one final stir, and it’s ready to serve.
Storage & Freshness Guide
- Fridge: Cool completely, then store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on the stovetop, stirring occasionally. Add a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — The slight sweetness of cornbread is a fantastic contrast to the smoky spice, and warm tortillas are perfect for dipping and scooping.
- Simple Avocado Salad — Just diced avocado, red onion, cilantro, and a squeeze of lime provides a cool, creamy counterpoint to the warm soup.
- Cheesy Quesadillas — For the ultimate comfort meal, a crispy, cheesy quesadilla on the side makes this feel like a festive feast.
Drinks
- Ice-Cold Mexican Lager — The crisp, clean flavor of a lager is brilliant at cutting through the spice and cleansing the palate between bites.
- Sparkling Limeade — A non-alcoholic option that echoes the lime in the soup, with the bubbles providing a refreshing lift.
- Herbal Iced Tea — A slightly sweet, minty iced tea can be very soothing if the chipotle heat builds up a little too much.
Something Sweet
- Churros with Chocolate Sauce — The cinnamon-sugar coating and rich chocolate are a classic and delightful way to end a meal with Mexican-inspired flavors.
- Mango Sorbet — Light, fruity, and refreshing, mango sorbet is a palate-cleansing dessert that won’t feel too heavy after a hearty soup.
- Flan — The creamy, cool, caramel-topped custard provides a silky-smooth contrast that is the perfect finale.
Top Mistakes to Avoid
- Mistake: Boiling the soup aggressively after adding the chicken. A gentle simmer is key. A rolling boil will make the chicken tough and rubbery, and it can cause the broth to become cloudy.
- Mistake: Skipping the taste-and-adjust step
Chipotle Chicken Soup
Make this easy Chipotle Chicken Soup with tender chicken, black beans, and smoky heat. A one-pot meal ready in under an hour. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
1 lb boneless, skinless chicken breasts
-
6 cups chicken broth
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1 can diced tomatoes (14.5 oz, undrained)
-
2 chipotle peppers in adobo sauce (minced)
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1 tbsp adobo sauce (from the can)
-
1 tsp ground cumin
-
1 tsp dried oregano
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1 bay leaf
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1 can black beans (15 oz, rinsed and drained)
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1 cup frozen corn
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1 lime (juiced)
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¼ cup fresh cilantro (chopped)
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salt and black pepper (to taste)
Instructions
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Start by heating the olive oil in your large stockpot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for about 5-7 minutes until it becomes soft and translucent. You’ll notice a sweet aroma starting to develop—this is the foundation of your soup’s flavor. Add the minced garlic and cook for just one more minute, until it’s fragrant. Be careful not to burn the garlic, as it can turn bitter.01
-
Now, carefully place the whole chicken breasts into the pot. Pour in the chicken broth and the entire can of diced tomatoes with their juices. This liquid will become our flavorful poaching and simmering base. Add the minced chipotle peppers, the tablespoon of adobo sauce, cumin, dried oregano, and the bay leaf. Give everything a good stir to combine and submerge the chicken.02
-
Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for about 15-20 minutes. You’re looking for the chicken to be completely cooked through (it should reach 165°F internally and no longer be pink in the center). The broth will already be taking on a beautiful reddish-brown hue and a smoky scent.03
-
Using tongs, carefully remove the chicken breasts from the pot and place them on a cutting board or plate. Let them rest for a few minutes until they’re cool enough to handle. Use two forks to shred the chicken—one to hold it steady and the other to pull the meat apart. It should shred very easily if it’s cooked perfectly.04
-
Return all of the shredded chicken back to the pot. Now, stir in the rinsed black beans and the frozen corn. There’s no need to thaw the corn—it will heat through perfectly in the hot soup. Let the soup simmer, uncovered, for another 5-10 minutes to allow the beans and corn to warm and the flavors to meld together further.05
-
This is the most important step! Turn off the heat. Remove and discard the bay leaf. Now, stir in the fresh lime juice and the chopped cilantro. Taste the soup and season with salt and black pepper as needed. You’ll notice how the lime juice instantly brightens all the flavors and makes the soup taste… alive. Give it one final stir, and it’s ready to serve.06
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