Best Chipotle Chicken and Avocado Rice Soup Recipe

There’s something magical about a bowl of soup that warms you from the inside out—especially when it’s packed with smoky chipotle, tender chicken, and creamy avocado. This Chipotle Chicken and Avocado Rice Soup has become my go-to comfort dish on chilly evenings, lazy Sundays, and even those days when I need a little extra nourishment. It’s hearty, flavorful, and just spicy enough to wake up your taste buds without overwhelming them. Plus, it’s one of those recipes that tastes even better the next day, making it perfect for meal prep!

Ingredients You’ll Need

Here’s everything you’ll need to make this soul-warming soup:

• 1 tablespoon olive oil – For sautéing those beautiful aromatics.
• 1 yellow onion, diced – The sweet base of so many great soups.
• 3 garlic cloves, minced – Because what’s a soup without garlic?
• 1–2 chipotle peppers in adobo sauce, minced – Adjust based on your spice tolerance! These add that signature smoky heat.
• 1 teaspoon ground cumin – A warm, earthy spice that complements the chipotle perfectly.
• 6 cups chicken broth – Homemade is wonderful, but store-bought works just fine.
• 1 cup long-grain white rice – It soaks up all the delicious flavors while keeping the soup hearty.
• 2 cups shredded cooked chicken – Rotisserie chicken is a lifesaver here, but you can also poach your own.
• 1 (14 oz) can diced tomatoes – Adds a touch of sweetness and acidity.
• 1 ripe avocado, diced – For that creamy, buttery finish.
• Fresh cilantro and lime wedges – Because a little brightness makes everything better.
• Salt and pepper to taste – Don’t forget to season as you go!

How to Make Chipotle Chicken and Avocado Rice Soup

This soup comes together in just a few simple steps, filling your kitchen with the most incredible aroma along the way.

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic, chipotle peppers, and cumin, letting them toast for just a minute—this wakes up all those wonderful flavors.
2. Simmer the Broth: Pour in the chicken broth and bring everything to a gentle boil. Add the rice, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender.
3. Add the Chicken: Stir in the shredded chicken and diced tomatoes, letting them warm through for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed.
4. Serve with Love: Ladle the soup into bowls and top with diced avocado, fresh cilantro, and a squeeze of lime. The creaminess of the avocado balances the smoky heat beautifully.

Tip: If the soup thickens too much as it sits, just stir in a little extra broth or water when reheating. The rice loves to soak up all that liquid!

There’s something incredibly comforting about a bowl of Chipotle Chicken and Avocado Rice Soup—warm, smoky, and packed with flavor. But before you dive in, let’s talk about how to make it even better with a few pro tips and variations!

Pro Tips & Variations

• Spice Level: Adjust the heat by using more or less chipotle peppers in adobo sauce. For a milder version, remove the seeds before adding them.
• Protein Swap: Not a fan of chicken? Try shredded pork, ground turkey, or even black beans for a vegetarian twist.
• Rice Alternatives: Swap white rice for brown rice, quinoa, or cauliflower rice for a lower-carb option. Just adjust cooking times accordingly.
• Creamier Texture: Stir in a dollop of Greek yogurt or sour cream for extra richness.

What to Serve With It

This soup is hearty enough to stand alone, but pairing it with the right sides can make it a full meal:

• Warm, crusty bread or tortilla chips for dipping
• A simple side salad with lime vinaigrette
• Quesadillas or grilled cheese for the ultimate comfort combo

Storage & Reheating Tips

This soup keeps well, making it perfect for meal prep or leftovers:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze without the avocado (add fresh when reheating) for up to 3 months.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of broth if needed to loosen it up.

FAQs

Can I make this soup in a slow cooker?
Absolutely! Add all ingredients except the avocado and lime juice to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in avocado and lime just before serving.

What if I don’t have chipotle peppers?
No worries! Substitute with 1 tsp smoked paprika and a pinch of cayenne for a similar smoky heat.

How can I make it thicker?
For a heartier texture, blend half the soup before adding the chicken back in, or mash some of the avocado into the broth.

Is this soup gluten-free?
Yes, as long as your broth and other ingredients are gluten-free, this recipe is naturally gluten-free!

There you have it—a bowl of Chipotle Chicken and Avocado Rice Soup that’s as flexible as it is delicious. Whether you’re warming up on a chilly evening or meal prepping for the week, this soup is sure to become a favorite. Don’t forget to garnish with extra cilantro and a squeeze of lime for that perfect finishing touch. Enjoy every spoonful!