Farmhouse Creamy Chipotle Chicken Soup Recipe
A cozy, creamy soup with smoky chipotle flavor, tender chicken, black beans, corn, and just enough heat to warm things up without overpowering the whole bowl.
Serves: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained
- 1 can (14.5 oz.) diced tomatoes, undrained
- 1 chipotle pepper in adobo sauce, finely chopped
- 1–2 teaspoons adobo sauce from the can
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 1 cup heavy cream
- 1 cup shredded Monterey Jack or Mexican-blend cheese
Directions
- Melt the butter in a large soup pot or Dutch oven over medium heat. Add the onion and cook for 4–5 minutes, until softened.
- Stir in the garlic and cook for about 30 seconds.
- Sprinkle the flour over the onions and stir well. Cook for 1 minute.
- Slowly pour in the chicken broth, stirring as you go to keep the soup smooth.
- Add the shredded chicken, black beans, corn, diced tomatoes, chipotle pepper, adobo sauce, chili powder, cumin, smoked paprika, and onion powder.
- Bring to a gentle simmer. Reduce the heat and cook for 15–20 minutes, stirring occasionally.
- Turn the heat to low. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is melted and the soup is creamy.
- Taste and season with salt and black pepper. For a little more smoky heat, add another spoonful of adobo sauce.
Farm Wife Tips 🤍
Start with one chipotle pepper. Those little peppers pack plenty of flavor and heat. You can always add more adobo sauce after tasting.
For an extra-thick, hearty soup, mash about 1/2 cup of the black beans before adding them to the pot.
Don’t toss the rest of that can of chipotle peppers! Spoon the leftover peppers and adobo sauce into a small freezer bag, flatten it, and freeze. Once frozen, you can break or cut off just what you need for chili, tacos, soups, casseroles, marinades, or another batch of this soup.
From My Farmhouse Kitchen 🤍
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Make It a Meal
Serve with warm cornbread, tortilla chips, buttered bread, or cheese quesadillas. Top individual bowls with shredded cheese, sour cream, crushed tortilla chips, or a little chopped onion.
Leftovers & Freezer Tip
This soup is even better the next day. Refrigerate leftovers and reheat gently over low heat, adding a splash of chicken broth or milk if it becomes too thick.
If you’re making it specifically for the freezer, prepare the soup without the heavy cream and cheese. Freeze, thaw, and reheat, then stir in the cream and cheese just before serving.
🌿 From my kitchen table to yours,
Kelley ~ Farm Wife Favorites 🤍
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