Print
Ingredients
Scale
- 1 ½ pounds boneless skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil, divided
- 1 can (7 ounces) Chipotle peppers in adobo sauce, using only the sauce
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons minced garlic
- 2 cans (15.25 ounces each) sweet corn, drained, or 1 bag (16 ounces) frozen sweet corn
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) fire-roasted tomatoes, drained
- ¼ cup diced red onion
- 1 medium jalapeño pepper, seeded and diced
- 5 cups (40 ounces) chicken broth
- 1 cup (185 g) uncooked instant rice
- 1 cup (238 g) heavy cream
- Salt and pepper, to taste
- Chopped parsley, for garnish
Instructions
- Sear the chicken thighs in olive oil until golden brown, then set aside.
- In the same pot, sauté chipotle adobo sauce, coriander, cumin, and garlic.
- Add corn, beans, tomatoes, onion, jalapeño, and chicken broth to the pot, then return the chicken.
- Bring to a boil, then simmer until chicken is cooked through.
- Shred the chicken and return to the pot.
- Add rice and simmer until tender, then stir in the cream and season to taste.
- Serve warm, garnished with parsley.
Notes
Consider adding more chicken broth for desired thickness.
Store leftovers in an airtight container for up to 3 days.
This soup freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 490
- Sugar: 3
- Sodium: 850
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 6
- Protein: 25
- Cholesterol: 100