Chipotle Chicken and Rice Soup
Prep time
Cook time
Total time
Serves: 6
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 garlic cloves
  • 1 4 ounce can green chilis
  • 15 ounces diced tomatoes (fresh, canned or jarred)
  • 15 ounces black beans
  • 1 chipotle pepper in adobe sauce, finely chopped
  • 1 tablespoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon garlic salt
  • salt & pepper, to taste
  • 32 ounce bone broth (chicken stock) + more if needed
  • 2 cups chopped kale
  • 1 cup cooked rice
  • 2 cups shredded chicken
  • 1 cup chopped cilantro
  • Chopped cilantro, Avocado, cheese, finely sliced red cabbage, tortilla strips (optional - for topping)
  1. Add olive oil to a large pot.
  2. Add in onion and garlic cook until tender.
  3. Add in drained green chilis, diced tomatoes (in juice), black beans, chipotle peppers, cumin, chili powder, garlic salt and salt and pepper.
  4. Cook for 1-2 minutes or until fragrant.
  5. Add in bone broth, chopped kale, rice, shredded chicken and chopped cilantro.
  6. Stir and bring to a boil and reduce to a simmer (add more chicken stock or water if needed).
  7. Serve topped with chopped cilantro, avocado, cheese, red cabbage and tortilla strips.
Recipe by Simple Roots at