Creamy Chipotle Chicken Soup

Creamy Chipotle Chicken Soup is the perfect combination of smoky heat and velvety comfort that warms you from the inside out. I discovered this recipe on a chilly evening when I was craving something with a little kick, and it’s been my go-to ever since. The chipotle peppers add just the right amount of spice without overwhelming the creamy, satisfying broth.

There’s something magical about the way the smoky chipotle blends with tender chicken and creamy broth in this soup. I remember the first time I made it, my kitchen filled with the most incredible aroma of cumin and roasted peppers. It’s become my favorite way to use leftover rotisserie chicken, turning simple ingredients into a restaurant-quality meal in under 40 minutes. This chipotle chicken soup is packed with protein, loaded with vegetables, and comes together in one pot for easy cleanup. Whether you’re meal prepping for the week or feeding a hungry family, this creamy soup delivers bold Mexican-inspired flavors that everyone loves.

What You’ll Need for This Smoky Soup

I always use chipotle peppers in adobo sauce from a can because they provide the perfect smoky heat. Pro tip: buy a few extra cans and freeze the leftover peppers in tablespoon portions for future recipes. You can also adjust the spice level by starting with just one tablespoon and adding more to taste.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 tablespoons chipotle peppers in adobo sauce, minced (I recommend starting with 1 tablespoon if you’re sensitive to heat)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 4 cups chicken broth (I prefer low-sodium for better control)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 2 cups shredded cooked chicken (rotisserie chicken works perfectly)
• 1 cup heavy cream (or substitute half-and-half for a lighter version)
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, shredded cheese, tortilla strips, sour cream

How to Make the Best Chipotle Chicken Soup

I recommend gathering all your ingredients before you start because this soup comes together quickly once you begin cooking. The key is building layers of flavor by sautéing the aromatics first.

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent. You’ll know it’s ready when the onion starts to smell sweet and loses its raw edge.

Step 2: Add the minced garlic, diced red bell pepper, and minced chipotle peppers to the pot. Cook for 3-4 minutes, stirring frequently to prevent the garlic from burning. The bell pepper should soften and the kitchen will fill with an amazing smoky aroma. This is where the magic happens, so don’t rush this step.

Step 3: Stir in the ground cumin and dried oregano. Cook for just 1 minute until the spices become fragrant. This quick toasting step releases the essential oils in the spices and deepens the flavor of your creamy chipotle chicken soup.

Step 4: Pour in the chicken broth, then add the black beans and corn. Bring the mixture to a simmer and let it cook for 10 minutes. This allows all the flavors to meld together beautifully. If the soup seems too thick, add an extra cup of broth.

Step 5: Stir in the shredded chicken and heavy cream. Season with salt and pepper to taste. The cream will turn the broth a gorgeous golden color and create that silky texture.

Step 6: Let the soup simmer for another 5 minutes until everything is heated through and the flavors have combined. Avoid boiling once the cream is added, as this can cause it to separate. Keep the heat at a gentle simmer for the best results.

Step 7: Ladle the hot soup into bowls and serve with your favorite toppings. I love adding fresh avocado chunks, a dollop of sour cream, and crispy tortilla strips for texture contrast.

Perfect Pairings for Your Soup

This creamy chipotle chicken soup has bold, smoky flavors that pair wonderfully with simple, complementary sides that balance the heat.

Warm Cornbread: The slightly sweet, crumbly texture of cornbread is perfect for soaking up every last drop of this creamy soup. The sweetness also helps balance the spicy chipotle peppers.

Crispy Tortilla Chips: Crushed tortilla chips add a satisfying crunch and make this soup feel like a complete meal. They’re also perfect for scooping up the black beans and corn.

Fresh Garden Salad: A light salad with lime vinaigrette provides a refreshing contrast to the rich, creamy soup. The acidity cuts through the heaviness beautifully.

Mexican Street Corn: Grilled corn with cotija cheese and lime complements the Mexican-inspired flavors in this chipotle chicken soup while adding a summery touch.

Cilantro Lime Rice: Fluffy rice with fresh cilantro and lime juice makes this soup even more filling and soaks up the flavorful broth perfectly. This combination is ideal for the best sides for creamy chipotle chicken soup.

More Comforting Soup Recipes to Try

This Creamy Chipotle Chicken Soup is just one of many flavorful soup recipes perfect for cozy dinners. For another creamy chicken soup with bold flavors, try the Creamy Cajun Chicken Soup which features similar velvety texture with a Louisiana-inspired spice blend. The Spicy Jalapeno Popper Chicken Soup offers another delicious way to enjoy creamy, spicy chicken soup with that irresistible heat.

For those who love the Mexican-inspired flavors in this chipotle soup, the Mexican Street Corn Soup delivers sweet corn and smoky spices in a creamy base, while the hearty Chicken Tortilla Soup brings similar comforting flavors with black beans and tender chicken. Each of these soups pairs beautifully with warm cornbread or tortilla chips for the ultimate comfort meal.

Storing Your Leftover Soup

I recommend storing this creamy chipotle chicken soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious. For longer storage, you can freeze the soup for up to 3 months, though the cream may separate slightly upon thawing.

To reheat, warm the soup gently over medium-low heat on the stovetop, stirring occasionally. If the soup has thickened in the fridge, add a splash of chicken broth or water to reach your desired consistency. I prefer reheating on the stove rather than the microwave for even heating and better texture.

Pro tip: if you plan to freeze this soup, consider leaving out the cream and adding it fresh when you reheat. This prevents any texture issues and keeps the soup silky smooth every time you enjoy it.

Common Questions About This Recipe

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