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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
This dish was good but didn’t get 5 stars from us because the amount of “heat” was way over the top. It took away from enjoying all the different flavors. I should have known to reduce the amount of chipotle chili powder. We like heat but this was just way too hot for our tastebuds. Thank you for all your yummy recipes. I have made many of them.
Hey Catherine,
Thanks for giving the recipe a try, so sorry this was too spicy for you! xTieghan
Making this today for National Soup Day! I love your recipes because they kind of give you a method/idea. If I don’t have chipotle chili powder (I had some!), I just use regular chili powder. Etc. I hate jalapeno flavor so I’m using bell pepper. Thank you for the easy, yummy recipes and inspiration!
Hey Jane,
Thanks so much:) I hope you love this soup! xTieghan
Loved this soup! I added adobe peppers for some extra spice and it was amazing! I want to try it with shrimp next time!
Hey Sophie,
I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan
Thanks for the recipe! It was delicious. I added some black beans, a large pepper and some celery to make it more hearty for my large family. The rice was a nice touch.
Hey Rebecca,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Forgot to rate it in my other comment, but loved this soup!
Thanks again Haley!
Just made this tonight because I was craving a warm soup on a cold day! So delicious and easy to make with the crockpot! My kitchen smelled delicious. Will definitely be pulling out this recipe again 🙂
Hey Haley,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This chipotle masterpiece was a total winner in my house. I made it on the stovetop in the Le creuset and it truly was epically delicious. I cooked the chicken breasts separate and then shredded them in the Kitchen Aid with the paddle attachment (ten seconds and it’s perfectly shredded) and then added it to the soup. I also put in half a cup of organic frozen sweet corn. Again, an incredible dinner and then we made tacos for lunch the next day with the chicken. Woo hoo!
Hey Melissa,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
This soup was just okay for us. There’s a lot of liquid I think this would have been fine with 4 cups? We used 1 jalapeño (seeded) and it wasn’t too spicy for us. Flavor was fine. The chicken didn’t seem to absorb flavors of the broth but you don’t really notice eating it as a soup. We put some crumbled queso fresco on top which was a nice touch. I’m not sure I’ll make again though.
Hey Rachel,
Thanks so much fro giving the recipe a try! xTieghan
I just made this soup and it is delicous but spicy! Any recommendations on how to tone down the heat before I serve it? I’m sure the rice, cheese and avocado will help but my family doesn’t love spicy food. Next time I will know to add less chipotle chili powder. 🙂
Hey Janet,
I am delighted that this recipe was enjoyed, thanks so much for making it! Sorry about the spice, try adding some more lime to tone it down a bit. xTieghan
I’ve got this on the slow cooker right now and CAN CONFIRM — my entire home smells amazing! So excited for dinner tonight 🙂
Hey Elaine,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
As always another fantastic dish by Tieghan. Didn’t have any jalapenos just used mild green chilis. Still had some heat as I didn’t have chipotle chili pwd, but had ancho chili pwd. It was still delicious.. Thanks..
Hey Gail,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Always have the best recipes!!
Thanks so much Lissette! xTieghan
I made this Monday night, and it is delicious but it calls for way too much chili powder. I love heat as does one of the other guys, but it was too much. The other guy is more of a medium spice at best fan and it kicked his butt. I added the rest of the box of stock which helped a tad. I will definitely make it again but will start by cutting the spice in half. Keep the great recipes coming!
Hey Linda,
Thanks so much for giving the recipe a try, so sorry the heat was too much for you! xTieghan
Loved this- made it in the stove because I didn’t want to wait and results were amazing! Easy ingredients- only had to buy the fire roasted tomatoes, cilantro-oh my grocery store didn’t have the chipotle chili seasoned- but I found it In a marinade dry mix- worked great- my siblings loved it! Definite time winner!
Hey Roxann,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan
Had all these ingredients on hand, felt like soup – it was meant to be! Absolutely fantastic, thank you for another wonderful recipe!
Hey Melissa,
I am so glad the recipe was enjoyed, thanks so much for giving it a try! xTieghan