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Chipotle Chicken and Rice Soup

Chipotle Chicken and Rice Soup appetizer


2 tablespoons Riceland Rice Bran Oil
1 cup matchstick carrots
1 cup celery, diced
1 small onion, diced
3 teaspoons garlic, minced
1 cup milk
1 can cream of chicken soup
6 cups chicken broth, divided
½ teaspoon oregano
1 teaspoon cumin
1 cup Riceland Long Grain Rice, uncooked
1 rotisserie chicken, shredded (or 3 cups shredded cooked chicken)
2 tablespoons diced chipotle peppers in adobo sauce
salt and pepper, to taste
shredded cheddar cheese, optional


  1. In a large pot or Dutch oven, sauté carrots and celery in oil for 10 minutes over medium heat. Add onions and sauté for an additional 5 minutes or until tender. Add garlic and sauté, stirring frequently for 2 additional minutes. Add milk and soup. Stir until well combined. Add 4 cups of chicken broth, oregano, and cumin. Stir. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. In the meantime, cook rice according to package directions replacing the water with 2 cups chicken broth. Shred the chicken.
  3. Add cooked rice, shredded chicken, and chipotle peppers to soup mixture. Add salt and pepper to taste. Heat through.
  4. Serve with shredded cheddar cheese if desired.
  5. Eat and enjoy!