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This easy Slow Cooker Chipotle Chicken and Avocado Rice Soup is the perfect healthy bowl of soup. Made with fire-roasted tomatoes, chipotle chili powder, and shredded chicken, it’s hearty but healthy and so delicious. Ladle the spicy soup over steaming bowls of rice and top with plenty of creamy avocado chunks and fresh lime juice. This simple, but flavorful Mexican chicken soup is a cozy meal that you can feel good about eating. Just be sure to serve with plenty of salty chips on the side for scooping up all that avocado and rice.
Ingredients
- Medium yellow onion
- Jalapeños
- Garlic
- Boneless, skinless chicken breasts
- Chipotle chili powder
- Smoked paprika
- Ground cumin
- Ground cinnamon
- Kosher salt and black pepper
- Low sodium chicken broth
- Fire-roasted diced tomatoes
- Cooked white or brown rice
- Limes
- Fresh cilantro
- Avocados
- Feta cheese
Kitchen Supplies:
- slow cooker or instant pot
- soup bowls
- ladle
Kicking the month off with one of my favorite bowls of soup. I almost didn’t share this recipe because it just seemed too simple and easy. I know that too simple and too easy can’t really be a thing, but as you guys may have read yesterday, I often second guess myself.
In the end, it was my mom and my cousins who convinced me to share the recipe. As I sit here typing away while staring at the photos, I’m happy to be telling you guys all about it! It might be the easiest to put together, but it sure is DELICIOUS.
This was one of those dinners I just put together using everything I had on hand. I knew it had potential to be good, but I was surprised by just how much everyone loved this soup. But then I probably shouldn’t have been surprised, my family is a sucker for any dish that has rice as the main ingredient.
Here are the quick details.
And when I say quick, I really, really mean it. You’re basically just gathering up a handful of ingredients and tossing them all in the slow cooker. Set it and forget it until you are ready to serve up dinner to the fam.
And the ingredients? They’re a mix of pantry staples and fresh produce. I used a good amount of onions, garlic, and jalapeños, plus dry spices like chipotle chili powder and smoked paprika. But my secret to this soup that really balances out all the flavors and ties everything together?
The tiniest pinch of cinnamon, which is common in a lot of Mexican dishes. It’s one of my favorite spices to put with anything chipotle based. Something about the sweetness and the warmth just works with smoky chipotle.
I threw in some fire-roasted tomatoes and chicken, then just set the slow cooker and went about my day.
And if you don’t have a slow cooker, I’ve written instant pot and stove-top directions too! Just wanted to be sure everyone could make this soup.
Now Finish It Up.
Once the soup has slow-cooked all day, it will fill your house with the warming smells of a big pot of chili. Because essentially, this is a big pot of chili, just minus the ground beef and plus a whole lot of rice and avocado.
Just before serving, I stir in lime juice and cilantro. Then take the steaming rice, divide it between bowls and ladle the soup over top. I like to keep the rice and soup separate to prevent the rice from soaking up all the soup’s broth.
Finish each bowl with chunks of avocado and a sprinkling of cheese. So perfect. It’s simple, but warming, satisfying, and SO DELICIOUS. The rice and avocado are key. Together they create a soup that’s actually dinner-worthy. Just one tip…serve this soup with a good amount of salty tortilla chips for scooping the rice and avocado. And, if you grab a little cheese with that scoop too, it’s the best.
Soo, It’s COLD out, spend a little time in the kitchen and make chicken and rice soup. Trust me, it’s going to make your week that much better. Truly, because the leftovers are even better warmed up the following day!
Looking for more quick wintery Mexican inspired dinners? Here are a few to try:
Healthy Chipotle Chicken Sweet Potato Skins
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Folded Crispy Buffalo Chicken Wraps
Lastly, if you make this Slow Cooker Chipotle Chicken and Avocado Rice Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Slow Cooker Chipotle Chicken and Avocado Rice Soup
Servings: 6
Calories Per Serving: 467 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 medium yellow onion, chopped
- 1-2 jalapeños, seeded if desired, and chopped
- 4 cloves garlic, finely chopped or grated
- 1 pound boneless skinless, chicken breasts
- 1 rounded tablespoon chipotle chili powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- kosher salt and black pepper
- 6 cups low sodium chicken broth
- 1 (14 ounce) can fire-roasted diced tomatoes
- 2 cups cooked white or brown rice
- juice of 2 limes, plus more for serving
- 1/2 cup fresh cilantro, chopped, plus more for serving
- 2 avocados, chopped
- crumbed feta cheese and tortilla chips, for serving
Instructions
Slow Cooker
- 1. In the bowl of your crockpot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
Instant Pot
- 1. In the bowl of the instant pot, combine the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.2. Once done cooking, release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
Stove-Top
- 1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, jalapeños, chili powder, paprika, cumin, cinnamon, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the broth and tomatoes. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.3. Divide the rice between bowls and then ladle the soup over the rice. Top each bowl with avocado, then zest and juice a lime overtop. Eat and enjoy!
This post was originally published on February 1, 2021
Made this tonight in the insta pot, so yummy! I added a can of black beans and a diced red pepper. It was delicious!
Hey Hailey,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
What slow cooker do you use? Everyone of your recipes I have made are absolutely delicious! On the coc au vin, can I eliminate the mushrooms or will it be lacking?
Hey Traci,
Here is the link for my slow cooker: https://rstyle.me/+OJZQKctgoTIyGdp0jhRkDw
Yes, you can skip the mushrooms. I hope you love the recipe! xTieghan
I have the same question as everyone else – I keep checking back to see if the recipe has been revised, but nothing yet. I’d like to make this soon! What’s the answer on the poblanos? Thank you in advance –
Hey Nona,
The recipe has been adjusted, there are no poblanos in the recipe:) xTieghan
So delicious! Made this this afternoon after a good workout and I’m impressed. Something new but I really enjoyed. Had to substitute with just dicing some tomato’s and not using any cilantro because I didn’t have any unfortunately as well as not using feta cheese because I had none and substituted with some cheddar jack. I would probably just make again without the cinnamon. Great recipe overall!
Hey Mabel,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Hell I have read all comments. People keep asking how many poblanos to go with jalapeños. I have not read the answer to make the soup . Caren
Hey Caren,
So sorry for the confusion, the recipe has been fixed, there are no poblanos in this recipe, just jalapeños:) xTieghan
Tieghan, your Chipotle Chicken and Avocado Rice Soup lists only jalapeño peppers in the Ingredients, but the directions refer also to poblano peppers. Would you please clarify? Thank you, and Blessings.
Hey Bill,
So sorry for the confusion, I fixed the recipe. You are just going to use jalapeños:) I hope you love it! xTieghan
Are there supposed to be poblano peppers in the ingredients list? I see them in the instructions, but nowhere else. Help! I want to make this soon! Thank you!
Hey Gretchen,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
What are the nutritional values on this recipe? Looks delicious!
Hey Linda,
Sorry I only provide the calorie information:) I hope you love the recipe! xTieghan
Hi, one quick question, I don’t see poblano peppers in the ingredient list but they are in the instructions. How many?
Thanks!
Hey Linda,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
In the instructions there are poblano peppers listed, but I don’t see them in the ingredients list?
Hey Christina,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
Hi Tieghan. Your recipe calls for poblano peppers also, but doesn’t say how many. Could you tell us about what you use. Thank you. Can’t wait to try this soup—it sounds sooooooo good!
Hey Joanne,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
This looks delicious! Do you think regular diced tomatoes would be ok if I don’t have fire-roasted on hand? Thank you!
Hey Alison,
Yes, regular diced tomatoes would be great:) I hope you love the recipe! xTieghan
I didn’t see poblano peppers in the ingredient list, but see them mentioned in step one of the recipe instructions. Did I miss something? Or do you just sometimes use a combo of different peppers? Thanks so much!
Hey Amy,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
Hi Tieghan!
There are not any poblanos listed in the recipe. How many would you use?
Thank you!
Kristen Berry
Hey Kristen,
So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan
Oh wow this looks amazing and warming. I will make this tomorrow, thank you so much for sharing 🙂
Thanks so much Colleen! I hope you love the recipe! xTieghan