Description
A smoky, spicy, and comforting soup loaded with tender chipotle-seasoned chicken, creamy avocado, rice, and zesty lime—perfect for chilly days or when you’re craving bold flavors in a bowl.
Ingredients
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- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 chipotle pepper in adobo sauce, minced (plus 1 tbsp sauce)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 6 cups chicken broth
- 1 cup cooked white or brown rice
- 2 cups shredded cooked chicken (rotisserie or poached)
- 1 avocado, diced
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 4-5 minutes. Add garlic and cook for another minute.
- Stir in minced chipotle pepper, adobo sauce, cumin, and smoked paprika. Cook for 1-2 minutes to bloom the spices.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes to allow flavors to meld.
- Add cooked rice and shredded chicken. Simmer for another 5-7 minutes until heated through.
- Stir in lime juice and season with salt and pepper to taste.
- Ladle soup into bowls and top with diced avocado. Garnish with fresh cilantro and extra lime if desired.
Notes
- Adjust chipotle amount to your spice preference.
- Use quinoa instead of rice for a protein-packed variation.
- Avocado is best added just before serving to avoid browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 70mg