Creamy Chipotle Chicken Soup
This creamy chipotle chicken soup brings a smoky twist to a classic comfort food! It’s rich, hearty, full of flavor, and ready in just 30 minutes.
This creamy chipotle chicken soup has been tested and tweaked to perfection, and it always hits the spot. The ratios are perfect for a rich, velvety base without any roux necessary, and we get a delightfully smoky chipotle finish from just the right amount of adobo sauce. It’s the kind of flavorful comfort food that makes you look forward to leftovers!
Want more chipotle flavor? Try this chicken fajita soup, this Tacos Al Pastor recipe, or our favorite Chipotle Potatoes!
Why you will love this creamy soup:
- Quick and easy – You can whip this recipe up with just one pot, a cutting board, and 30 minutes. Beginner cooks will have no trouble, and hectic weeknights can still end with everyone together at the table!
- Spicy and balanced – It’s amazing how well cheddar cheese and a bit of cream can complement the bold, spicy flavors in this soup! This mellowed effect makes this soup enjoyable even to those who like their spice on the milder side of things.
- Versatile and wholesome – Because we use common seasonings and easy-to-get pantry staples, you can make and remake this soup a dozen different ways based on what you have on hand!
Creamy Chipotle Chicken Soup Ingredients
Here is a quick overview of what you will need. Find exact measurements in the printable recipe card at the bottom of the page.
- Onion, Bell pepper, Jalapeno, and Garlic – Be sure to seed the jalapeno to keep the spice level reasonable. Onion and peppers should be diced while garlic should be minced.
- Olive oil – This is what the veggies cook in. You could swap this for coconut oil, avocado oil, or your preferred cooking oil.
- Chili powder, Paprika, Cumin, Garlic powder, Onion powder, and Salt – Bold, dried seasonings that give this soup it’s flavor. If you have smoked paprika or roasted garlic powder, that can help add more dimension as well.
- Chicken – I used boneless, skinless chicken breasts. You could just as easily use chicken thighs or tenderloins if that is what you have.
- Canned goods: Rotel (tomatoes with green chilies), Spicy tomato sauce, Chicken broth, and Adobo sauce (from canned chipotles) – You may want to use reduced sodium versions of any of these if you are sensitive to it.
- Heavy whipping cream and Shredded cheese – I used cheddar, but Monterey jack, smoked gouda, or a blend of cheeses would work nicely, too.
How to make creamy, spicy chicken soup
Grab your dutch oven and start making this easy soup! Here is a step-by-step guide so you can’t go wrong.
Saute veggies & simmer with the chicken
Start warming your Dutch oven over medium heat, then add in your olive oil. Pour your chopped peppers and onion in and saute. Once softened, add in the garlic and continue cooking for another 30-60 seconds. When it smells wonderfully, then place the chicken breasts in the pot with your spices and canned goods. Cover the pot with a heavy lid and let the mixture come to a simmer. Reduce the heat to low and cook for 20-25 minutes or until chicken is cooked through.
Make it creamy, cheesy, and amazing
Now that the chicken is cooked, transfer it to a cutting board and shred it. Return it to the soup, then stir in your heavy cream and shredded cheese. Once the cheese is fully melted and incorporated into the soup, you’re ready to garnish and serve!
What to Serve with Chicken Soup
This rich soup is perfect topped with your favorite garnishes like a dollop of sour cream, slices of avocado, chopped fresh cilantro, etc. For a full, filling meal, start with a delicious Fall salad. Consider a hearty appetizer like crispy eggplant bites or stuffed mushrooms. Like all soups, this is amazing with a gluten-free bread side dish like cornbread waffles or keto biscuits.
Storage and Reheating
Once the soup has cooled completely, place it in airtight containers and store in the refrigerator for up to 4 days. To reheat, microwave (50% power, stirring between 1-minute intervals) or warm in a pot on the stove (medium low heat, stir frequently).
Creamy Chicken Soup FAQ
Yes, you can! For the best texture, make the soup and freeze it WITHOUT the cream and cheese. When you reheat the soup, simply add the cream and cheese in the pot as it warms up. If you have already mixed in the cream and cheese, I recommend just thawing and reheating the soup nice and slow to prevent the soup from getting a bit gritty from separation. It can also help to add a bit of extra cream in when reheating!
I have not tried any dairy-free cheeses or plant-based cream in this soup, so I cannot speak to how they might melt into the soup. If you want to omit them entirely, I highly recommend it! It does make the spices very bold as there’s no cream or cheese to balance it out, so it’s great if you love a spicy meal.
Yes, this soup is considered low-carb at 22 total carbs and 6 grams of fiber (16 net carbs per bowl). Due to the tomato products, it may not be low enough to fit into some keto diets.
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- Egg Bites Recipe
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Get the Recipe: Creamy Chipotle Chicken Soup Recipe
Ingredients
- 1 tablespoons olive oil
- 1 cup onion, chopped
- 2 cups bell pepper
- 1 jalapeno, seeded and diced
- 3 garlic cloves, finely minced
- 1 tablespoon chili powder
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 2 large chicken breast
- 2 10-ounce cans Rotel (tomatoes with green chilies), undrained
- 1 8-ounce can spicy tomato sauce
- 3 cups chicken broth
- 1.5 tablespoons adobo sauce, (found in a can of chipotles)
- 1/2 cup heavy whipping cream
- 2 cups shredded cheddar cheese
Instructions
- In a large pot or Dutch oven heat the oil over medium heat. Add the peppers, onion and saute until softened.
- Add the garlic and cook for 30 seconds, until fragrant.
- Place the chicken breasts, spices, canned tomatoes, tomato sauce, chicken broth and adobo sauce.
- Cover and bring the mixture to a simmer. Reduce to low and cook for 20-25 minutes until the chicken is cooked through.
- Remove the chicken from the pot, shred and return to the soup.
- Stir in the heavy whipping cream and cheddar cheese.
- Serve with your favorite garnishes such as sour cream, cheese, avocado, cilantro and lime wedges.
Notes
- Net carbs per serving: 16g
