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There’s nothing better than setting out a warm bowl of soup on a cold January day in Arkansas—or at least the kind of January day we’re hoping for. This Chicken Chipotle Soup is the kind of meal that warms you from the inside out during the winter months. It’s truly “soul” filling and “souper” easy to make.
Y’all, Arkansas weather has kept us on our toes lately. The last month of the year felt like a game of limbo—one day it was freezing, the next it felt like spring. December gave us a few bone-chilling days, then turned around and said, “Go ahead and wear shorts on Christmas.” Classic Arkansas.
So now I’m curious—are you in the I-want-it-cold-on-Christmas camp, or are you okay with a warm Christmas Day? After Christmas, the bottom finally dropped out, and winter reminded us it still knew how to show up. And while the first few weeks of January have leaned a little warmer than expected, we’re holding out hope for some true cold weather ahead. Either way, it is January, and that means it’s soup season—cold or not. This is the perfect time to put a pot on the stove and let it simmer. While this recipe calls for chicken, it’s also a great way to use up leftover turkey if you still have some tucked away.
Easy Peasy Pleasy Tips
- Did you freeze any leftover turkey from the holidays? This would be a perfect soup recipe to thaw and use up that turkey.
- No leftover turkey? Use a rotisserie chicken. It’s my favorite for this Chicken Chipotle Soup during the cold months, making it a quick and easy meal.
- Use a food processor to quickly chop the onions and celery.
- We meal-prep batches of rice to use throughout the week, which makes this soup quick and easy.
- I’m on a health journey and trying to eat fewer carbs, so I use riced cauliflower as a rice substitute. In this case, just wait until the soup is cooked, then add riced cauliflower or cooked rice to your individual bowls.
- We really don’t ever have leftovers of this recipe because it’s one of our favorites. But if you do have leftovers, freeze them for a quick lunch or dinner to have in a couple of weeks. Just thaw and reheat.
Chicken Chipotle Soup
Ingredients
- 2 tablespoons of olive oil
- 1 cup matchstick carrots
- 1 cup celery, diced
- 3 teaspoons garlic, minced
- 1 cup milk
- 4 cups of chicken broth
- 1 can cream of chicken soup
- ½ teaspoon oregano
- 1 teaspoon cumin
- 3 cups shredded cooked chicken
- 2 tablespoons diced chipotle peppers in adobo sauce
- 3 cups of cooked rice
- salt and pepper to taste
- Shredded cheese as a topping, optional
Directions
In a large pot, sauté carrots and celery in oil for 5 minutes over medium heat. Add onions and sauté for an additional 5 mins. Add garlic and stir frequently for 2 mins. Add milk, chicken broth, and cream of chicken soup, oregano, and cumin. Stir until well combined. Bring to a boil, then reduce the heat to a simmer for 20 minutes. Add cooked chicken, cooked rice, and chipotle peppers to the soup mixture and heat until warm. Add salt and pepper to taste and enjoy!
Check out more soul-warming recipes…
Comforting Taco Soup
Chicken Enchilada Soup
White Bean Chicken Chili
French Onion Soup
Homemade Chicken Noodle Soup
Chicken Tortilla Soup
Tomato Soup
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