Next Post
Sheet Pan Buffalo Chicken Pizza.
This post may contain affiliate links, please see our privacy policy for details.
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.
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 was incredible! The rice addition was unique and made it even better. Sent it to everyone I know— it was that good.
Hey Kelsey,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
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.
Hey Syd,
So sorry this recipe was not enjoyed. Let me know if I can help in anyway! xTieghan
I made this in my Instant Pot tonight, and it was beyond delicious! Such amazing flavor – I now have a new favorite soup!! ?
Hey Lisa,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
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!
Hey Chris,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
I lovvve all things spicy & in the middle of a minnesota winter, this really hit the spot. Thanks!
Hey Caitlin,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
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
Hey Anita,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Easy and delicious! Made it for dinner and have tons left for lunches this week.
Hey Stephanie,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
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++
Hey Helen,
Thanks so much for making the recipe, I am so glad it was enjoyed! Have a great week! xTieghan
Can this soup be frozen? For up to how long?
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
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.
Hey Michael,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
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.
Hey Shannon,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
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!
Hey Jessica,
I am thrilled you enjoyed this recipe, thanks so much for making it! Happy Sunday! xTieghan
So excited to make this! Do you think chicken thighs would work instead of breasts?
Thank you!
Hey Kandice,
Yes, that would totally work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
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
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.
Hey Lori,
Thanks so much for trying the recipe, I am so glad it was enjoyed! Have a great weekend:) xTieghan