Mexican Chicken Soup with White Beans and Chipotle

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A hearty, soul-warming chicken soup from the Tlalpan borough of Mexico City, this dish layers smoky chipotle peppers with tender white beans, vegetables, and rice for a deeply satisfying bowl. Finished with creamy avocado and fresh lime, it strikes the perfect balance between comforting and bright.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 3 gSaturated Fat
• 48 gCarbs
• 10 gFiber
• 6 gSugar
• 38 gProtein
• 1080 mgSodium
• 1180 mgPotassium
• 145 mgCalcium
• 5 mgIron
• 26 mgVitamin C
• 540 mcgVitamin A

Ingredients

For the soup base

• 1.5 lbs boneless skinless chicken thighs
• 1 tbsp olive oil
• 1 medium white onion, finely diced
• 4 garlic cloves, minced
• 2 medium Roma tomatoes, diced
• 2 chipotle peppers in adobo, minced, plus 1 tbsp adobo sauce
• 6 cups low-sodium chicken broth

For the vegetables, beans, and rice

• 2 medium carrots, peeled and sliced into half-moons
• 1 medium Yukon gold potato, diced into 1/2-inch cubes
• 1 (15 oz) can white navy or cannellini beans, drained and rinsed
• 1/2 cup long-grain white rice, rinsed

For serving

• 1 large ripe avocado, sliced
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped
• Kosher salt and freshly ground black pepper, to taste

Directions

1. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Pat the chicken thighs dry, season generously with salt and pepper, and brown for 3-4 minutes per side until lightly golden. Transfer to a plate and set aside.
2. Reduce the heat to medium. Add the diced onion to the pot and cook for 4-5 minutes until softened and translucent, scraping up any browned bits from the bottom. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the diced tomatoes, minced chipotle peppers, and adobo sauce to the pot. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices and the mixture looks jammy.
4. Pour in the chicken broth and return the browned chicken thighs (and any accumulated juices) to the pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is cooked through and tender.
5. Carefully remove the chicken to a cutting board. Using two forks, shred the meat into bite-sized pieces and set aside.
6. Add the sliced carrots, diced potato, and rinsed rice to the simmering broth. Cover and cook for 14-16 minutes until the vegetables are fork-tender and the rice is fully cooked.
7. Stir in the drained white beans and shredded chicken. Simmer uncovered for 4-5 minutes to heat through. Taste and adjust seasoning with additional salt if needed.
8. Ladle the hot soup into bowls. Top each portion with sliced avocado, a generous sprinkle of fresh cilantro, and serve with a lime wedge for squeezing over the top.

Cook’s Notes

• For the most authentic Tlalpeño flavor, add 2-3 fresh epazote leaves during the last 5 minutes of simmering if you can find them at a Latin market.
• Deseed the chipotle peppers for a milder smoky flavor, or add a third pepper for extra heat; the adobo sauce adds depth without much spice.
• Substitute 1 (15 oz) can of drained chickpeas for the white beans if you prefer the more traditional Tlalpeño version.
• Use chicken thighs instead of breasts as they remain moist and shred beautifully after simmering; breast meat tends to dry out.
• Serve with warm corn tortillas or crusty bolillo rolls on the side for a complete meal, and a side of pickled jalapeños for extra kick.

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