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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.
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 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!
Hey Maclean,
Awesome, I love to hear that the recipe was enjoyed and thanks so much for giving it a try! xTieghan
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!
Hey Julie,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
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.
Hey Jill,
I am thrilled this recipe was enjoyed, thanks a lot for making it! Happy Sunday! xTieghan
Really enjoyed this recipe. I love how prominent the lime flavor is!
Hey Laura,
Thanks so much for making this recipe, it makes me so happy that it was enjoyed. Happy Friday! xTieghan
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!
Hey Kelli,
I am so thrilled this recipe was a hit, thanks a lot for giving it a try!! xTieghan
This soup is very good, no need to change anything!
Hey Hilary,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
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.
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
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.
Hey Melissa,
I so appreciate you giving the recipe a try, I am thrilled it was enjoyed! xTieghan
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
Hey Any,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
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.
Hey Catherine,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
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. 🙁
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
This was so delicious and easy!
Hey Kara,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
Love this recipe. Great flavor and not too hot with two jalapeños. We ate too fast to even take a stylized photo for Instagram!
Hey Emily,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
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
Hey Laura,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
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!
Hey Meghan,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan