Smoky chipotle chicken soup is simple and easy to make. Filled with black beans, shredded chicken, peppers and onions, this 30-minute chipotle soup is light but full of hearty flavor.
30 Minute Chipotle Soup Recipe
Dan and I went for a drive yesterday up in Yosemite. I think autumn is my favorite time of year at the park. Tuolumne Meadows is magical with the changing of seasons.
Even though the valley was warm, up in Yosmite, highs were in the 50’s and fall is definitely in the air.
This time of year the grass in the meadows is golden and sways with the breeze, there’s a trickle of water from the Tuolumne River that runs the length of the meadow.
It’s the perfect place for a picnic! Choices are limited in the park and we always take a picnic lunch to enjoy. This time it was a chicken sandwich and some veggies for crunch. Delicious!
How could it not be with the outstanding view?!!!
When we got home, however, it was late. We were tired and hungry. You know when you walk to the fridge and wonder what to make….
Hmmm… there was still some leftover rotisserie chicken and peppers. I grabbed a few more ingredients from the pantry and knew exactly what we’d be having for dinner!
Chipotle Tortilla Soup
Chipotle Soup Ingredients
- rotisserie chicken – you’ll want at least two cups of leftover cooked chicken, three to four cups will be even better!
- red and green bell peppers – you can use any color of peppers, having a couple of different kinds just makes the soup even prettier.
- yellow onion – I like the sweetness of yellow onions, but you could also use red or a white onion
- jalapeño – ribs removed and seeded if you want to tone down the spice.
- corn – frozen or canned, either will work!
- black beans – you could also use kidney or pinto beans.
- chipotle pepper – this is what adds the smokey flavor to this soup. No chipotle peppers handy? Mix a teaspoon of smoked paprika with a tablespoon of tomato paste. It won’t give you the same heat, but it brings the smoke to the soup.
- mild Picante sauce – easy shortcut flavor boost!
- chicken stock – to bring extra flavor to this quick 30-minute recipe
- vegetable oil – or olive oil to saute the vegetables
What do I do with leftover chipotle peppers?
You’ll find chipotle peppers in the Mexican food aisle. These peppers are canned in adobe sauce. These are smokey and spicy! Most recipes use only one or two, but the can will contain 8-10 peppers.
What should you do with the leftovers so they don’t go to waste?
Just freeze the peppers individually small Ziploc bags. The snack bags work terrific for this. Seal, label and date each packet. They will keep in the freezer for up to six months.
Steps to make Chipotle Chicken Soup
- Saute the peppers and onions for 8-10 minutes.
- Add chipotle pepper, beans, corn, chicken broth & Picante sauce. Bring to simmer and cook for about 20 minutes.
- Add the chicken meat & heat thru.
- Garnish as desired.
Can I make this in the slow cooker?
Yes! I’ve done that before also. I use two to four raw chicken breasts and layer in the ingredients. Cook on low for eight hours. (Cooking it for much longer and you will lose texture in the soup.)
Remove the chicken and shred, return it to the crockpot, stir and serve.
More of my favorite spicy chicken soup recipes!
Recipes using rotisserie chicken
I’m a big fan of taking the shortcut and using rotisserie chicken. It’s a great time-saver, affordable and you’re not eating the same meal twice!
In fact, I’m such a big fan of leftovers, I had a FREE ebook sharing several recipes, along with meal pairings. Have you received it? If not, click on the link below to grab your cheat sheet!
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- You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
- Here’s an affordable set of cutting boards for the kitchen.
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When you make this please be sure to tag me on Instagram @bowl_me_over or #bowlmeover – I’d love to see your photos!
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Chicken Chipotle Soup
- 2 cups rotisserie chicken shredded
- 1 8 oz. jar mild picante sauce
- 1 15 oz. canned black beans drained and rinsed
- 1 15.25 oz. canned corn drained – no canned corn? Substitute 2 cups frozen corn
- 4 cups chicken stock
- 1 red bell pepper seeded and chopped
- 1 green bell pepper seeded and chopped
- 1 yellow onion peeled and diced
- ½ jalapeño seeded and finely chopped
- 1 chipotle pepper minced
- 1 tablespoon vegetable oil
- optional toppings – shredded cheese, tortilla chips, cilantro, sliced jalapeños and sour cream
- Dice the peppers and onions.
- Add the oil to a large pot over medium heat on the stovetop. Add the diced peppers and onion. Saute for 8-10 minutes.
- Add the minced chipotle pepper, black beans, corn chicken broth and Picante sauce. Increase heat to high, bring to a boil. Reduce to medium and simmer for 15-20 minutes.
- Add the chicken meat and heat thru. This will only take a couple of minutes.
- Garnish with shredded cheese, chips, lime wedges, sour cream, etc., or no condiments at all!
- Removing the seeds & membrane from the jalapeño will remove the majority of the heat. However you can always omit them.