Description
A hearty and smoky soup made with shredded chicken, rice, vegetables, and chipotle peppers simmered in a rich, flavorful broth.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cups cooked shredded chicken
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 6 cups chicken broth
- 1 cup long-grain white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp dried oregano
- 2 tbsp lime juice
- Lime wedges, for serving
- Fresh cilantro (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in minced garlic and cook for another 1-2 minutes.
- Add chipotle peppers, cumin, paprika, oregano, salt, and pepper. Stir to coat the vegetables in the spices.
- Pour in the fire-roasted tomatoes and chicken broth. Bring to a boil.
- Add the rice and reduce the heat to a simmer. Cook until the rice is tender, about 15-20 minutes.
- Stir in the shredded chicken and lime juice. Simmer for another 5 minutes until heated through.
- Taste and adjust seasonings as needed.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges, if desired.
Notes
- Use brown rice or quinoa for a whole grain option.
- Add black beans or corn for extra texture and flavor.
- Use rotisserie chicken for convenience.
- Add a splash of cream or coconut milk for a creamy version.
- Top with avocado slices or shredded cheese for added richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 55mg