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Slow Cooker Chipotle Chicken and Avocado Rice Soup

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A hearty slow cooker soup packed with smoky chipotle flavor, tender shredded chicken, and filling rice, finished with creamy avocado and fresh lime. Perfect for an easy, comforting meal with bold taste.

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts or thighs
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 cups chicken broth
  • 2 chipotle peppers in adobo sauce, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup uncooked rice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt, to taste
  • Pepper, to taste
  • 1 tbsp lime juice
  • 1 avocado, diced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp olive oil (optional)

Instructions

  1. Place chicken, onion, garlic, carrots, celery, diced tomatoes, chipotle peppers, cumin, chili powder, salt, and pepper into the slow cooker.
  2. Pour in chicken broth and stir gently to combine.
  3. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Stir in uncooked rice, cover, and cook on high for 30–40 minutes until rice is tender.
  6. Add lime juice and adjust seasoning to taste.
  7. Serve hot, topped with diced avocado and fresh cilantro.

Notes

  • Use brown rice for a nuttier flavor but increase cooking time.
  • Substitute rotisserie chicken and add it at the end for a quicker version.
  • Add black beans or corn for extra texture and nutrition.
  • Adjust chipotle peppers to control spice level.
  • Store leftovers in the refrigerator for up to 4 days or freeze up to 2 months.
  • Reheat with extra broth or water if soup thickens.

Nutrition

Find it online: https://thefamilycooking.com/slow-cooker-chipotle-chicken-and-avocado-rice-soup/