Description

This Chipotle Chicken and Rice Soup is bold, smoky, and deeply comforting with tender shredded chicken, fluffy rice, and a vibrant chipotle-orange broth. Finished with fresh cilantro and sour cream, it delivers hearty flavor in every spoonful.

Ingredients

4 pound whole chicken

2 heads garlic (tops cut off)

2 jalapeños

1 yellow onion, quartered

1 yellow onion, diced

2 bay leaves

8 scallions, trimmed

2 tablespoons neutral oil

1 (7-ounce) can chipotles in adobo sauce

½ cup freshly squeezed orange juice

2 bell peppers, diced

1 cup long-grain white rice, rinsed and drained

1 tablespoon cumin

Salt

Black pepper

Sour cream, for serving

Fresh cilantro, minced, for serving

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Instructions

Place the whole chicken in a large pot and cover with 12 to 16 cups of water. Add 1 head of garlic, 1 halved jalapeño, the quartered onion, bay leaves, and salt. Bring to a boil, reduce heat, cover, and simmer for about 1 hour and 30 minutes until fully cooked.
Remove the chicken and set aside. Increase heat and simmer the broth for 20 to 30 minutes until reduced to about 8 to 10 cups. Strain the broth, reserving the softened garlic, and discard remaining solids.
When cool enough to handle, shred the chicken into bite-sized pieces. Squeeze the softened garlic cloves from their skins and mash into a paste.
Preheat oven to 375°F. Arrange scallions, remaining garlic head, and remaining jalapeño on a baking sheet. Drizzle with oil, season lightly with salt, and roast for about 20 minutes, flipping halfway, until charred and softened.
Remove jalapeño stem and squeeze roasted garlic from skins. In a food processor, blend orange juice, roasted jalapeño, roasted scallions, roasted garlic, and half the can of chipotles until smooth. Adjust spice level with more chipotles if desired.
In the cleaned pot, heat remaining oil and sauté diced onion and bell peppers for 5 to 7 minutes. Stir in rice and cumin and toast lightly. Add the chipotle mixture and cook for 1 minute. Mix in the reserved garlic paste.
Pour in prepared broth and add shredded chicken. Bring to a boil, reduce heat, and simmer uncovered for about 30 minutes until rice is tender. Season with salt and black pepper to taste.
Serve hot, topped with sour cream and fresh cilantro.

Notes

For less spice, reduce chipotles and remove jalapeño seeds.

Brown rice may be used but requires longer cooking time; cauliflower rice works for a lower-carb option with reduced simmer time.

Add corn or zucchini for extra vegetables.

Using rotisserie chicken and store-bought broth saves time.

Store refrigerated for up to 4 days. Add extra broth or water when reheating as rice absorbs liquid.

For freezing, freeze without rice and add freshly cooked rice when reheating.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Category: Main Course
Method: Simmering
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 42 g
Cholesterol: 135 mg