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.

Slow Cooker Chipotle Chicken and Avocado Rice Soup | halfbakedharvest.com

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.

prep photo of Slow Cooker Chipotle Chicken and Avocado Rice Soup cooking in pot

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.

prep photo of avocado and limes

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.

overhead close up photo of Slow Cooker Chipotle Chicken and Avocado Rice Soup

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!

overhead photo of Slow Cooker Chipotle Chicken and Avocado Rice Soup

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

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Calories Per Serving: 477 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

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!

overhead horizontal photo of Slow Cooker Chipotle Chicken and Avocado Rice Soup

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Comments

  1. 5 stars
    Made this in the instant pot and overdid the spicy with oversized Jalapeños but i didn’t mind! I was skeptical of the feta but so glad i went for it – adds a tangy salty taste i love. Also added cultured sour cream to help offset the spice level. Amazing and easy meal!

    1. Hey Fara,
      Happy Sunday!! I am thrilled this recipe was enjoyed. Thanks so much for giving it a go! xxTieghan

  2. I never used a crock pot before when you mention to store and combine the veggies is there a sauté option you use or do you just stir without heat?

    1. Hey Nora,
      You are just adding those right into the crockpot, all of the cooking will happen during the hours of cooking time. I hope you enjoy the recipe, please let me know if you give it a try! xTieghan

    1. Hey Jordan,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

  3. 5 stars
    Just did a batch in the Instant Pot for lunch this week and it smells divine. Added some black beans, corn and bell peppers and can’t wait for this warming soup in winter weather. Thanks for another awesome recipe Tieghan!

    1. Hey Natalie,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  4. 4 stars
    This was delicious but VERY spicy! We like spice, but even so, I only used a half a jalapeño and the half the recommended chipotle powder. (I made a double batch, so I used half a jalapeño and 1 T chipotle powder and 1 T regular chili powder.) and even after those changes, it was still very spicy. Like I said, we still thoroughly enjoyed it, but it was too hot for our kids.
    I LOVE your recipes, Tieghan, but I thought you might want to add a note about the spice level.

    1. Hey Katie,
      Awesome! I am so glad this recipe was enjoyed, thanks a lot for making it! So sorry this was spicy for you. xTieghan

  5. 5 stars
    This is a great base recipe! It is on our regular rotation especially for blustery spring days. I’ve made it a few times and always vegetarian: I sub Trader Joe’s soyrizo or the fieldroast mexican chipotle for the animal protein. I also re-hydrate and puree guajillo chiles to mix with veggie broth to give it more flavor and spice. Love that you gave all the different methods for cooking and that it uses pantry staples.

    1. Hey Meg,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  6. 5 stars
    Made it on the stovetop and came out absolutely delicious. The seasoning is perfect, so much flavor that you really don’t need any salt. I halved this and it still came out with large portions. I would recommend this to anyone, great weeknight dinner that you can have for leftovers for a couple nights.

    1. Hey Sarah,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

  7. I accidentally used chipotle chilli pepper instead of chipotle chilli powder!!! Don’t do what I did !!! I’ll try it again 🔥
    Thank you for always sharing amazing recipes

  8. 5 stars
    This was the first recipe I ever made in my Ninja and WOW! My husband said, “this could be served in a restaurant!”
    The broth is delicious, perfect amount of smokiness and spice.
    I had a 28oz can of tomatoes, so I just reduced the amount of water. I also added a red pepper because I had it on hand. Like others mentioned, a can of black beans wouldnt do any harm either.
    Definitely will be making again!

    1. Hey Maclean,
      Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan

  9. Really good soup!! Perfect for this busy Saturday. So easy to just pop it all in the crockpot and magically have supper all ready a few hours later. Thanks!

    1. Hey Julie,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

  10. 5 stars
    This was amazing! Making again today for the second time! Skipped the cinnamon- although I love cinnamon, I was worried it would make it sweet (which I only like in my desserts, never my entrees). My husband added a handful of fritos and said it was even better haha.

    1. Hey Jill,
      I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan

    1. Hey Laura,
      Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan

  11. My teenage son loved this, said this recipe is a keeper. So much flavor. Made it in the slow cooker and it was so GOOD! Yummy!

    1. Hey Kelli,
      I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan

    1. Hey Hilary,
      Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan

  12. 1 star
    Did you use green onions? I see some in the pictures but not in the ingredients list. I made this tonight and would have liked a little more complexity in the flavor.

    1. Hey Erin,
      Yes, I garnished with a few green onions. Was there something else I can help with? Sorry you did not enjoy the recipe. xTieghan

  13. 4 stars
    I substituted the chicken for 1 cup black beans and 1 cup of sliced red lentils for protein. Very Yummy ! The avocado really adds to the dish with some tortilla chips on the side.

  14. 5 stars
    Wow! This is a delicious and super flavorful dish. I love the zing of the lime with the spice of the chipotle. Good meal prep too! Love how easy the recipe is for a weeknight and then a few days of lunch. Thank you for sharing

  15. 5 stars
    So delicious!! I made it with chicken thighs and it was delicious!! Even better than my favorite Mexican restaurant’s soup — which is amazing!! Can’t wait to have leftovers for lunch tomorrow.

  16. 2 stars
    I’m fairly confused and I apologize that I can’t leave a raving review. I usually pride myself at being able to look at the ingredients in a recipe and figure out good vs. bad – but this one? I was so wrong. This “sounded” amazing but (A) I don’t feel that 1 lb of chicken breast is not enough; (B) I’m not sure if it’s the amount of chipotle chili powder alone or if it’s in combination with the other ingredients but this was KILLER spicy. And that’s saying something because my family loves spicy! But spice was ALL you tasted – nothing else – no flavor, just heat. And the broth was like water – too MUCH water – so much liquid. I used one jalapeno and got rid of both the seeds and the membrane… I honestly have no idea how this went so left of center. At the end, I added sour cream. I added heavy cream combined with a bit of corn starch for thickening. Nothing helped and it simply ended up being no worse – but no better – than when I started. 🙁

    1. Hey there,
      So sorry this recipe was not enjoyed and was too spicy! It definitely is meant to be a liquidy soup because you pour it over the rice. Let me know if I can help in anyway:) xTieghan

    1. Hey Kara,
      Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan

  17. 5 stars
    Love this recipe. Great flavor and not too hot with two jalapeños. We ate too fast to even take a stylized photo for Instagram!

    1. Hey Emily,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  18. 5 stars
    I love this soup! I did the instant pot recipe and it was so easy. I might add black beans next time just for a little added bulk. I didn’t use cheese or chips and it was so flavorful! Highly recommend

  19. 5 stars
    I am not really a chicken soup person, but I came across this recipe and decided to give it a go and it was delicious!!! The only thing I did a little differently was I sautéed the onions, garlic and jalapeños in a pan with a little olive oil until they were soft and then put them in the slow cooker. Very very good! This is the first Half Baked Harvest recipe I’ve made and I’m excited to try more!

  20. 5 stars
    This was incredible! The rice addition was unique and made it even better. Sent it to everyone I know— it was that good.

  21. 1 star
    Super easy to put together but oh my word. It was so spicy. I adjusted to half a jalapeño without seeds because I knew our spice tolerance wasn’t super high but goodness, even pouring it down the sink made my eyes water. I’ll try next time without jalapeño and with only half a teaspoon of the chipotle.

  22. 5 stars
    I made this in my Instant Pot tonight, and it was beyond delicious! Such amazing flavor – I now have a new favorite soup!! 🤤

  23. 5 stars
    Super easy slow cooker recipe! I added two jalapeño peppers and one chipotle pepper, due to lack of chipotle chili pepper spice in the house. Perfect cold weather soup and very tasty. Thank you for the comment how to freeze the soup separately from the rice. Will be saving this recipe to make again!

  24. 5 stars
    I made the stovetop version tonight and it was without a doubt, the most delicious, flavorful soup I ever made! It was easy, too.
    I picked up a rotisserie chicken and instead of making rice, I had leftover veggie spaghetti that I used. Outstanding recipe. Thank you, Tieghan

    1. Hey Stephanie,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan

  25. 5 stars
    I made this tonight. I didn’t have quite enough lime, and I may have doubled the jalapeño. SPICY. But very flavorful. I added a dollop of sour cream to soften the spice. Delicious. A++

    1. Hey Helen,
      Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan

    1. Hey Deborah,
      Sure you could freeze the soup, for up to 6 months, without the rice. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 5 stars
    I made the stove top version. To increase the eye appeal I made turmeric rice and added that directly to one side of the bowls so that its colour still shows. To add more eye appeal and taste I add crumbled Doritos Nacho Cheese tortilla chips.

    A great dish. The chipotle vice chili powder adds just the right amount of het.

  27. 5 stars
    SO delicious!! We added black beans and 2 tablespoons of chicken Better Than Bouillon and it was DELICIOUS! Also chopped fresh tomatoes on top were delicious.

  28. 5 stars
    This was so good! I was skeptical of the feta but it tastes perfect in this. I added in some diced red pepper, black beans and some cauliflower to get some extra veggies in and it came out great!

    1. Hey Kandice,
      Yes, that would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 3 stars
    I can’t have spicy things, so I omitted the jalapeño and the chili powder, and the recipe was super bland with no flavor. I had to add tons of salt, pepper, add garlic powder and more cumin, to give it any flavor. And also if you make this, I personally would omit the cinnamon next time, because it made it have a weird taste. Adding cheese and avocado on top helped, but probably won’t make again. Still love this blog tho!

    1. Hey Allison,
      So sorry you did not enjoy the recipe, I am assuming it was bland because you omitted two of the ingredients:) Next time, I would add those! xTieghan

  30. 5 stars
    I just made it and added some black beans that I had leftover, and it was fantastic! I used 3/4 of a jalapeño, and it was still just a bit spicy for my family. I will make it again soon, and the only change I will make is decreasing the jalapeño to about 1/4 of one.

    1. Hey Lori,
      Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan

  31. 3 stars
    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.

  32. 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!

  33. Loved this soup! I added adobe peppers for some extra spice and it was amazing! I want to try it with shrimp next time!

    1. Hey Sophie,
      I am so thrilled the recipe was enjoyed, thanks so much for giving it a go! Happy Friday! xTieghan

  34. 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.

  35. 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 🙂

  36. 5 stars
    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!

  37. 3 stars
    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.

  38. 5 stars
    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. 🙂

    1. 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

  39. 5 stars
    I’ve got this on the slow cooker right now and CAN CONFIRM — my entire home smells amazing! So excited for dinner tonight 🙂

  40. 5 stars
    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..

  41. 4 stars
    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!

    1. Hey Linda,
      Thanks so much for giving the recipe a try, so sorry the heat was too much for you! xTieghan

  42. 5 stars
    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!

  43. 5 stars
    Had all these ingredients on hand, felt like soup – it was meant to be! Absolutely fantastic, thank you for another wonderful recipe!

    1. Hey Emily,
      Yes, I made them with corn tortillas. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Rishika,
      I would omit the chicken and add some other veggies like corn and bell peppers. I hope you love the recipe. Let me know how it turns out! xTieghan

  44. 5 stars
    Last night I made slow cooker chipotle chicken and avocado rice soup only on stove top. OMG. So yum. I will admit I was a bit nervous while preparing the soup. It seemed lacking something. Kinda mild however that was before adding the lime juice (didn’t see adding the zest, that also would have upped the flavor) and the cilantro. It was flavor town as Guy says. It had great depth of flavor. I was disappointed that my avocado was not ripe enough last night but cannot wait to to add it when I enjoy leftovers. Thank you so much for sharing your recipes. Thinking of Buffalo chicken pizza for super bowl. You rock,

  45. Day 3 of nor’easter, no better meal than the slow cooker chipotle chicken soup. Doing it stovetop and feeding my daughter’s family. Fingers crossed!

  46. Oh, wow! This looks so good and perfect for a cold winter day. Love that it’s a simple recipe, please do not hesitate to ever post these types of recipes. I am a big fan of simple and delicious recipes. I can’t wait to try it.

  47. 5 stars
    An absolute hit with the family! Used Poblano peppers instead of jalapeños which may have kicked it up one too many notches lol Didn’t change a thing other than used a yellow rice with red bean mix to serve the soup on. The textures, taste and easiness of it all make it a perfect winter time soup!

    1. Hey Kim,
      Sure that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  48. Is this really spicy? Most of my household can’t tolerate spicy foods (even though I love it). This looks delicious!

    1. Hey Jennifer,
      This has a nice kick, I would reduce some of the spices and maybe instead of the jalapeños use a bell pepper. I hope you love the soup. Please let me know if you have any other questions! xTieghan

  49. Tieghen. the ingredients specify “1/2 cup fresh cilantro, chopped, plus more for serving.” In this recipe, and in your recipes generally, does this mean 1/2 cup of chopped cilantro (or other ingredient), or 1/2 cup of cilantro leaves that are measured and then chopped.
    The soup is in the slow cooker – cannot wait to taste it!
    Thanks.
    Bill

    1. Hey Bill,
      You want to measure the 1/2 cup of cilantro and then chop it. I hope you love the recipe:) xTieghan

  50. 5 stars
    This looks so perfect for this evening! I’ve heard lots about bone broths being packed with good things- Could I use bone broth for the traditional chicken broth here? On my way to the local co-op, so hoping your answer is ‘Yes!’ Thank you Tieghan!!😘😘

    1. Hey Gia,
      I think bone broth would be great! I hope you love the recipe, let me know how it turns out! xTieghan

  51. Slow cooker running as we speak! Making some adjustments, based on what I have at home and used some chipotle peppers in adobo sauce that I had in the pantry. No limes so I’ll use lemon, and no fresh cilantro but I added some dried coriander spice and will add frozen cilantro when I shred the chicken. 🙏🏼 So excited for dinner tonight!

  52. 5 stars
    I made this last night and it was absolutely delicious! I used jalapeño’s and added a can of black beans. Do not skip the lime zest, feta and extra cilantro to finish as it absolutely takes this to another level!! Thanks for a fun new dish. We will definitely keep this in our HBH rotation of recipes!!

  53. Made this tonight in the insta pot, so yummy! I added a can of black beans and a diced red pepper. It was delicious!

  54. 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?

  55. 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 –

  56. 4 stars
    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!

  57. 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

    1. Hey Caren,
      So sorry for the confusion, the recipe has been fixed, there are no poblanos in this recipe, just jalapeños:) xTieghan

  58. 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.

    1. Hey Bill,
      So sorry for the confusion, I fixed the recipe. You are just going to use jalapeños:) I hope you love it! xTieghan

  59. 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!

    1. Hey Gretchen,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan

  60. Hi, one quick question, I don’t see poblano peppers in the ingredient list but they are in the instructions. How many?
    Thanks!

    1. Hey Linda,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan

    1. Hey Christina,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan

  61. 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!

    1. Hey Joanne,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan

  62. This looks delicious! Do you think regular diced tomatoes would be ok if I don’t have fire-roasted on hand? Thank you!

  63. 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!

    1. Hey Amy,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan

  64. Hi Tieghan!

    There are not any poblanos listed in the recipe. How many would you use?

    Thank you!

    Kristen Berry

    1. Hey Kristen,
      So sorry for the confusion, there are no poblanos in this recipe, just the jalapeños! I hope you love the soup! xTieghan