Cheesy Chipotle Chick'n & Rice Soup
This Cheesy Chipotle Chick’n and Rice Soup is truly chick’n soup for the soul. The broth is smoky and flavorful with a touch of heat from the chipotles, while the chick’n, rice, and veggies add heartiness to the soup. Stir in a bit of vegan cheese shreds at the end of simmering for an extra creamy bowl of comfort!
Ingredients
- • 2 dried California chiles
- • 2 dried New Mexico chiles
- • ½ cup chipotles in adobo sauce try to get most of the adobo sauce, and only 1-3 chipotle peppers
- • 1 ½ tablespoons vegan chick’n bouillon powder or 3 vegan chicken bouillon cubes
- • 2 tablespoons avocado oil divided
- • 1 pound vegan chick’n
- • 1 teaspoon kosher salt plus more to taste
- • ½ teaspoon fresh ground black pepper plus more to taste
- • 1 white onion diced
- • 2 pasilla peppers diced
- • 1 jalapeño pepper diced
- • 12 cloves minced garlic
- • 3 tablespoons dried Mexican oregano
- • 1 tablespoon ground cumin
- • 2 teaspoons chipotle chili powder
- • 1 28-ounce can of fire roasted diced tomatoes
- • 2 cups fire roasted corn I use frozen, but if you’re using canned, make sure to drain and rinse
- • 1 15-ounce can of black beans, drained and rinsed
- • ½ cup long-grain white rice
- • 3 cups Mexican-style vegan cheese blend
Garnishes (optional):
- • Fresh chopped cilantro
- • Thinly sliced fresh jalapeño
- • Chopped avocado
- • Tortilla chips
- • Fresh lime wedges
Instructions
- Gently pull the tops off the dried chiles and remove as many seeds as you can. Put them in a bowl and cover with boiling hot water to rehydrate for 15 minutes. Drain and place them in a high-powered blender along with the chipotles and adobo sauce, bouillon powder or cubes and 1 cup of water. Pulse until smooth and set aside.
- Meanwhile, place 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chick’n pieces, season with the salt and pepper, and cook according to package directions, until heated through. Remove the chick’n and place on a plate. Set aside.
- In the same pot over medium heat, heat the remaining tablespoon of oil. Once the oil is hot, add the onion, peppers and garlic, and season with the oregano, cumin, and chipotle chili powder. Sauté, mixing often, until the onion is translucent, and the garlic is fragrant, 4 to 5 minutes.
- Pour the broth base into the pot. Add 6 cups of water to your blender, cover it, and gently shake it to get all the excess broth from the sides of the blender. Pour that into the pot as well. Add the fire roasted diced tomatoes with their juices, corn, and black beans. Give it a good mix, bring to a light boil, reduce heat to medium-low, then cover and simmer for 10 minutes.
- Remove the lid, add the reserved chick’n pieces and rice, giving it another mix to incorporate. Cover and continue to simmer until the soup thickens and the rice is cooked, 20 to 25 minutes. Taste and adjust seasonings, adding more salt if necessary. Off the heat, stir in the vegan cheese blend and continue to stir until melted through. Serve immediately with preferred garnishes and enjoy!
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