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Chopt Spicy Chicken Soup with Rice

Chopt Spicy Chicken Soup with Rice

This Chopt-inspired Spicy Chicken Soup with Rice adds an extra hearty twist to the bold, smoky soup. Featuring shredded chicken, fire-roasted tomatoes, chipotle peppers, and flavorful broth, this comforting dish is perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Soup
Cuisine south-west
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1-2 chipotle peppers in adobo sauce chopped (adjust for spice level)
  • 1 can 14.5 oz fire-roasted diced tomatoes
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup corn fresh, frozen, or canned
  • 4 cups 960ml low-sodium chicken broth
  • 2 cups cooked and shredded chicken rotisserie or pre-cooked
  • 1 cup cooked white or brown rice
  • Juice of 1 lime
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro for garnish
  • 1 avocado diced (for garnish)
  • Tortilla strips or crushed tortilla chips for topping

Instructions
 

Sauté Aromatics:

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until softened (about 3 minutes).
  • Stir in minced garlic, cumin, smoked paprika, chili powder, and oregano. Cook for another 30 seconds until fragrant.

Build the Broth:

  • Stir in chopped chipotle peppers, fire-roasted tomatoes, black beans, and corn.
  • Pour in chicken broth and bring to a gentle boil.

Add Chicken & Simmer:

  • Reduce heat to low and stir in shredded chicken.
  • Let simmer for about 15 minutes to allow the flavors to blend.

Incorporate Rice & Finish:

  • Stir in the cooked rice and lime juice.
  • Season with salt and pepper to taste.
  • Simmer for another 5 minutes to let the rice absorb flavors.

Serve & Garnish:

  • Ladle soup into bowls and top with fresh cilantro, diced avocado, and tortilla strips.
  • Enjoy warm!

Notes

  • Adjust the Spice: Reduce chipotle peppers for a milder soup or add cayenne for extra heat.
  • Make It Creamy: Stir in a splash of heavy cream or coconut milk for a richer broth.
  • Use Uncooked Rice: If using uncooked rice, add it with the broth and let it cook for about 15-20 minutes until tender.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.