Chipotle Chicken Soup
What this recipe has is flavor in spades. It is a smoky, delicious chipotle chicken soup finished with fresh lime juice and creamy chunks of avocado that has you nodding with approval after every bite.
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We absolutely love soups around here! From creamy options like this chicken and wild rice soup, and potato stew, to lighter, brothy chicken vegetable soup. Check out all of our soup recipes for more inspiration.
Why you will love this recipe
Instead of the light your mouth on fire spice, chipotle has a slow, smoky, smoldering effect that tastes so satisfying. Perfect for those who like a milder heat level.
It is a one-pot meal that we all love for its simplicity. Oh, and the leftovers reheat like a dream and actually taste better the next day. Perfect for lunch or using as meal prep.
This chipotle lime chicken soup is naturally gluten free. Bonus!
Ingredients
Find the complete ingredient list, with measurements, in the recipe card below.
- Vegetables – I use chopped onions, celery, bell peppers, and garlic for a flavor base for our soup.
- Olive Oil – To saute those veggies. You can add a little butter too, if you feel fancy.
- Chipotle Peppers – Choose the ones in adobo sauce.
- Chicken – I generally use boneless, skinless chicken breast.
- Broth – Chicken broth without added salt is what I usually reach for, so I can season the soup myself. Sometimes the sodium can be overpowering.
- Tomato Paste – This adds a touch of savory, sweet umami to the broth.
- Seasonings – Cumin, salt, and pepper. Done.
- Lime Juice – About half a lime’s worth of fresh juice to brighten the flavor and add a punch of acidity to balance the smokiness.
- Fresh Herbs – Parsley, cilantro, or both. Aromatics that will add life to the soup.
- Avocado – Creamy goodness that just goes hand in hand with the rest of the ingredients.
Expert Tip!
Buy a can of chipotle in adobo sauce and use what you need, then transfer the leftovers to a small airtight glass container. Stored in the fridge, it’ll keep well and be ready for the next time you need a smoky kick.
- Smoky flavored peppers with a mild sweetness.
- Chipotles in adobo sauce are an easy way to get a deep, smoky, spicy flavor into a dish.
Equipment
Cutting Board and Knife – For chopping your veggies.
Large Saucepan – You want to have room for your soup to simmer, so be sure to use a pot around at least 3 quarts in size.
- This stainless steel stockpot is designed for every cooktop - gas, induction, or halogen stovetops.
- Heavy-duty yet suitable for all of your everyday cooking needs.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
Start by chopping your veggies. Next, add the oil to the large pot over medium heat and warm it up.
Step 2
Then add the chopped veggies to the pot to saute. Once they are softened, add the minced garlic and chipotles.
Sautéing your veggies with the chipotle peppers allows them to soak up all the smoky goodness.
Step 3
Next, stir in the tomato paste, dry seasonings, and broth, and to make this soup even easier, just toss the chicken breasts into the soup whole to cook. The chicken will poach in the liquid and will absorb all the flavor goodness of the veggies and the chipotle chilis.
It also makes your chicken tender and juicy.
Yum!
Bring everything to a boil, then lower the heat to medium-low.
Step 4
After simmering, when the chicken is cooked through, it can be simply shredded with a couple of forks and stirred back in.
Step 5
Finish it off with a squeeze of fresh lime and chunks of creamy avocado, and it. is. on!
I enjoy this soup the next day, warmed up with some cooked brown rice. It is a great lunch.
I love cooking once/eating twice meals, don’t you? 🙂
Substitutions and recipe variations
Use chicken legs instead of breast. They stay nice and tender when slow-simmered in the broth.
Make it vegetarian by swapping the chicken for some veggie protein such as chickpeas or black beans.
Add even more smoky flavor by adding a can of fire-roasted tomatoes.
Toss in some corn at the end for even more fiber.
Serving suggestions
Serve with a bowl of tortilla chips and a dollop of sour cream and a sprinkle of cheese if you’re feeling decadent.
Make it more of a meal by adding cooked grains like brown rice or quinoa.
FAQS
It does have what I would call a ‘gentle kick’, but it is easy to manage by using more or less of the chipotle peppers depending on personal taste.
Absolutely! It actually tastes better when made ahead, as the flavors have time to develop.
Storage tips
To store: Allow the soup to cool completely. Place any leftovers in an airtight container and store in the fridge for up to three days. Reheat over medium-low heat or in the microwave.
To freeze: Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove. Check out these tips for how to freeze soup.
More chicken soup recipes
*Originally posted May 22, 2014. Updated February 8, 2020, and again on July 31, 2025*
If you’ve tried this chipotle chicken soup recipe, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
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Chipotle Chicken Soup
Ingredients
- 2 tbsp olive oil
- ½ medium onion, diced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 2 chipotle peppers, chopped
- 3 garlic cloves, minced
- 2 chicken breasts
- 6 cups chicken broth
- 1 tbsp tomato paste
- ½ tbsp cumin
- 1 tbsp fresh lime juice
- ¼ cup fresh chopped parsley or cilantro
- 1 medium avocado, cut into chunks
Instructions
- Heat the oil over medium heat, then add the chopped onion, celery, and red pepper. Season with salt and pepper and sauté the veggies until softened, about 5 minutes.
- Add in the garlic and chipotle peppers and stir for one minute.
- Add the tomato paste, cumin, chicken breasts, and broth. Stir well and bring to a boil.
- Reduce the heat to medium-low and simmer for an hour.
- Remove the chicken from the pot to a large plate and shred it with two forks. Return the chicken to the pot and stir in the lime juice and cilantro or parsley.
- Top each bowl with the fresh chopped avocado.
This sounds delicious…I would like to try it in my Instant Pot….any recommendations for this cooking modification?
It would probably work well! I would use the saute function for the veggies then add everything else and cook for 12 minutes or so on high pressure, then let it naturally release. Take the chicken out and shred it and add it back in. Finish with the lime, herbs and avocado. Let me know if that works!
I made this soup with organic ground chicken breast and organic green bell pepper. I added organic brown rice penne pasta. I also used organic chicken bone broth from Trader Joe’s. It was good. 😋. Thank you for sharing!
Thanks for the vote of confidence, Sheri. Love the addition of the pasta! Great idea. 🙂 Ironically I am making this recipe today to reshoot the pictures. Haha
Can you freeze the leftovers? I make soup in big batches and then freeze for quick lunches at work. Excited to try this one but thinking I’m for the first batch there won’t be left overs to freeze.. 😀
Yes, it can be frozen! This recipe can also be doubled if you wanted. Don’t freeze the avocado though – add that fresh when you reheat the soup.
What kind of onion would you use for this? Can I use sweet onion?
For sure! Sweet onion would be perfect balance for the chipotle.
That’s look so good
Did I miss something in the recipe about the red pepper? Does this mean red bell pepper? Thanks!
Hey Tara! Yes, the recipe called for 1 pepper, chopped. I updated it to say bell pepper. You can choose whatever colour: red, green, yellow, orange. Thanks for pointing that out! Have a great weekend 🙂
Sounds so delicious and fresh!
Thanks Jennifer! It is a crowd pleaser for sure. 🙂
I just can’t get enough soup right now! (I think I missed it a lot over the summer, haha). This one really caught my eye because chipotle in abodo is a pantry staple at our house and we like heat in our food. I can’t wait to try this. Thanks for sharing, Sharon
Aw, man, you gotta make this soup! I made it for our dinner tonight, didn’t add the salt, and hubby DIDN’T SALT IT EITHER. He’s a salt freak, salt on everything (well, except for chocolate or ice cream), and I never saw him reach for the shaker once! This soup has so much flavor, it sent me on a search for other chipotle recipes. I found two and will be making them both. The soup smells heavenly while cooking, so go ahead, stink up the neighborhood and enjoy. The neighbors will be asking for the recipe.
Agreed! This soup is a favourite around here also. Hopefully the whole neighbourhood didn’t show up at your door. 😉 Thanks Becky!
Sharon, what kind of broth do I put in? I’m assuming chicken ?
Hey Teresa! Chicken or vegetable broth would both work great. 🙂
I’d love to try this recipe, but the adobo sauce has gluten. It’s gotten me before! Try dried chilies instead.
Yikes! I had no idea. Sneaky buggers. 😉 Chilis it is. Thanks Heather!
the brand Embasa Chipotles is labelled Gluten Free!!
Thanks Lindsay! 🙂
I’ve made this a few times now – so easy & delish!! My husband and I have very different tastes so it’s hard to cook things we both like and this soup is a definite favorite!
Thanks Allison! I appreciate the nice comment. It’s always an extra sweet compliment with the fellas like something healthy! 🙂 Enjoy the rest of your weekend.
This soup tastes amazing!! I made it last week and have another pot on the stove. Simple ingredients, packed with flavor, and a bit of heat. If it is a little too hot, you can use sour cream with your avocado to tame the heat. Love, love this soup!!!
Thanks Linda! You’re a dollface. 🙂 I love this soup too. Great idea about adding in a little more creaminess if the heat is too much. Enjoy the rest of your weekend.
Mexican style chicken soups are amongst the yummiest things out there! But I’ve never tried one with chipotle – adding it to my must-try list!
It’s so good! Chipotle is my favourite way to add heat. I hope you love it. Have a great week Karen! 🙂
mmmm hot & spicy soup, I’m in! I’ve honestly never tired chipolte peppers before, I really need to get out there any buy some because I am a huge fan of heat. In the summer & in my mouth! lolz!
I wonder if I could find them to put in my garden…that right there would be true love.
Can I say I’m super jealous you have a garden??? I guess I just did! 🙂 Lucky you!! I dream of my own garden one day …
Karen, you may already have them in your garden, you just don’t know it! Chipotle peppers are simply (hickory or oak) smoked Jalepeno peppers, and then dried.
This recipe looks great Sharon, i’m definitely bookmarking and making this soon!
Thanks Mike! Have a great weekend! 🙂
Chipotles are jalapenos that have been smoked. So, if you have a smoker, grow your own!
We smoke our jalapeños in big batches. (I always plant too many🙂) and make homemade adobo and freeze in silicone try’s (2 tbsp) so easy to pop one or two out and use in recipes! And so much better than purchased!