This chipotle chicken and rice soup is smoky, savory, and spicy with a rich, homemade broth, charred aromatics, and tender, shredded chicken.
A comforting, smoky chipotle chicken and rice soup built on homemade chicken broth and a charred chipotle-orange sauce.
I love the smokiness of canned chipotles in adobo sauce, whether in soups, marinades, or creamy dressings! Using them as a sauce base transforms this simple recipe into a rich, fiery bowl of soup. This soup is all about depth, heat, and richness. It starts with a whole chicken that simmers with a head of garlic, onion, bay leaves, and jalapeño to add a spicy, fragrant undertone to the soup. Then you’ll roast scallions, garlic, and jalapeño until roasted and charred, and blend them with chipotles in adobo sauce and freshly squeezed orange juice. This sauce base pairs with the subtly spicy homemade chicken broth so well, and creates a filling, flavorful bowl of soup that I can’t stop eating.
The final soup is hearty and perfect for cold weather, meal prep, or any night when you’re craving comfort and spice in equal measure.
What are canned chipotles?
Canned chipotles, labeled as chipotles in adobo sauce, are smoked, dried jalapeños that have been rehydrated and packed in a tangy tomato-vinegar sauce. Depending on the brand, the peppers can range from moderately spicy to delivering a serious kick.
They’re perfect for recipes because you can use both the peppers and the adobo sauce to add heat and complexity to soups, stews, and marinades. In this chicken soup, they’re the backbone of the smoky, citrusy sauce that transforms the broth into something deeply flavorful with very little effort.
Because chipotles in adobo sauce can be quite spicy, I recommend starting with half the can and only adding the rest if you want more heat. If you don’t use the whole can, you can freeze the leftovers in a small storage container or in small freezer bags.
How to make chipotle chicken and rice soup
You’ll simmer a whole chicken to make a flavorful broth, roast aromatics for a smoky, charred sauce, then combine everything with peppers, rice, and shredded chicken.
What you need
Broth base: You’ll use a whole chicken, a head of garlic, jalapeño, onion, bay leaves, and salt. Don’t throw away the garlic after it simmers! You’ll mash the cloves into a paste and throw them right back in the soup.
Charred chipotle-orange sauce: You need scallions, another head of garlic, jalapeño, a can of chipotles in adobo sauce, and freshly squeezed orange juice. You can also use store-bought orange juice if you don’t have any oranges.
Soup: For the soup, you just need bell peppers (any color will do), yellow onion, white rice, and cumin.
Finishing touches: I finish the soup with a dollop of sour cream to temper the heat and freshly minced cilantro. You could serve this soup with crushed tortilla chips, crumbled cotija cheese, minced red onion, or diced avocado.
How to make it
Step 1: Make the broth.
Simmer the whole chicken with garlic, jalapeño, onion, bay leaves, and salt until tender. Remove the chicken and continue simmering the broth to really concentrate the flavor. Remove the head of garlic from the broth and set it aside. Strain the broth and discard the remaining spent aromatics. Shred the chicken, carefully pop the garlic cloves from the paper, and mash the garlic cloves into a paste. Set the chicken and garlic paste aside. Wipe out the pot and return it to the stove.
Step 2: Roast the aromatics.
As the broth cooks, roast scallions, a jalapeño, and a head of garlic until charred and softened. Once cool, remove the jalapeño stem and squeeze out the roasted garlic cloves.
Step 3: Blend the sauce.
Combine the orange juice, roasted aromatics, and as much of the canned chipotles in adobo sauce as you like in a food processor and pulse until smooth. Adjust the heat to your liking by adding more chipotles.
Step 4: Start the soup.
Sauté diced bell peppers and onion until softened. Toast the rice and cumin, then stir in the chipotle sauce and reserved garlic paste.
Step 5: Simmer the soup.
Pour in the prepared broth and add the shredded chicken. Simmer until the rice is tender. Taste and adjust salt and pepper.
Step 6: Serve.
Ladle the soup into bowls and top with sour cream, cilantro, and any of your favorite toppings.
FAQ
Can I use rotisserie chicken instead of a whole chicken?
Yes! It’s a great way to save time, though, the broth won’t be quite as rich. If using a rotisserie chicken, swap the broth for 8 to 10 cups of good-quality chicken stock (I love Better than Bouillon Roasted Chicken Base) and skip the broth-making step.
How spicy is this soup?
As written, it’s medium-spicy. To reduce the heat, remove seeds from both jalapeños and use only half the can of chipotles in adobo sauce.
Can I use brown rice?
You can, but increase the simmer time to 45 to 50 minutes. Add broth or water as needed.
Does it freeze well?
Yes! This soup freezes beautifully. The rice may soften after it thaws, but the flavor stays just as good.
What can I substitute for orange juice?
Lime juice with a splash of pineapple juice will give you a tangy sweetness, or you can use all lime juice for a zippier soup.
Can I make it vegetarian?
Swap the chicken for two cans of chickpeas, black beans, or pinto beans. Use 4 to 6 cups of vegetable stock (I recommend a “chicken” style veggie stock as it won’t have as many competing vegetal flavors). Reduce simmer time since there’s no meat to tenderize.
Chipotle Chicken and Rice Soup
Ingredients
Broth:
- 4 pound whole chicken
- 1 head garlic (top cut off)
- 1 jalapeño (halved lengthwise, optional)
- 1 yellow onion (peeled and quartered)
- 2 bay leaves
Sauce:
- 8 scallions (trimmed)
- 1 head garlic (top cut off, for roasting)
- 1 jalapeño
- 1 tablespoon neutral oil
- 1 (7-ounce) can chipotles in adobo sauce
- ½ cup orange juice (freshly squeezed)
Soup:
- 1 tablespoon neutral oil
- 2 bell peppers (trimmed and diced)
- 1 yellow onion (peeled and diced)
- 1 cup long-grain white rice (rinsed and drained)
- 1 tablespoon cumin
- Salt and pepper
For serving:
- Sour cream
- Cilantro (minced)
Instructions
Prepare the broth:
- Place the chicken in a large pot and cover with 12 to 16 cups of water. Ensure the chicken is submerged. Add the garlic, jalapeño, quartered onion, and 2 bay leaves. Add 4 teaspoons kosher salt. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour and 30 minutes or until the chicken is completely cooked through.
- Remove the chicken from the pot and transfer it to a large bowl. Turn the heat on the broth to medium and simmer rapidly for 20 to 30 minutes to reduce the broth. You should be left with 8 to 10 cups of broth.
- Strain the broth through a fine-mesh sieve into a large bowl. Remove the head of garlic and set it aside. Discard the rest of the solids. Wipe out the pot and return it to the stove.
- Once the chicken is cool enough to handle, pick the meat from the bones and shred it into bite-sized pieces. Reserve skin and carcass for stock, if desired.
- Carefully pop the cloves of garlic out of their paper and mash them into a paste. Set aside.
Roast the aromatics for the sauce:
- Meanwhile, preheat the oven to 375ºF.
- Arrange 8 scallions, 1 head of garlic, and 1 jalapeño on a baking sheet. Drizzle with 1 tablespoon neutral oil and sprinkle with a pinch of salt. Transfer the baking sheet to the preheated oven for 20 minutes or until the scallions and jalapeño are charred and the garlic has softened. Flip the jalapeño and scallions once halfway through roasting. Remove the baking sheet from the oven and let stand for 10 to 15 minutes.
- Remove the stem from the jalapeño and carefully remove the garlic cloves from the paper.
Prepare the chipotle sauce:
- Transfer the orange juice, charred jalapeño, charred scallions, and roasted garlic cloves to a food processor. Add half the can of chipotles in adobo and pulse until completely smooth. Taste and add the remaining chipotles in adobo if you want a spicier sauce. Set aside.
Start the soup:
- Heat 1 tablespoon neutral oil in the pot over medium heat. Once hot, add the diced bell peppers and diced onion. Sauté for 5 to 7 minutes until they just begin to soften. Season lightly with salt.
- Add the rice and cumin, and sauté for 1 minute to toast them lightly. Add the prepared sauce and stir to coat. Cook for 1 minute. Stir in the reserved garlic paste.
Simmer the soup:
- Pour in the prepared broth and add the shredded chicken. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the rice is tender. Taste and adjust the seasonings to your preference.
To serve:
- Spoon the soup into bowls and serve with a dollop of sour cream and a pinch of minced cilantro, if desired. Enjoy!
