Smoked Spicy Chicken Soup

Smoked chicken breast brings deep, woodsy flavor to this spicy soup, and chipotle peppers layer in a slow-building heat that warms you from the inside out.

The beauty of this recipe is its simplicity. Sautéed red onion and green bell pepper form the aromatic base, then diced smoked chicken and basmati rice cook together in one pot. The rice absorbs that smoky chipotle broth as it simmers, turning every grain into a little flavor bomb.

Use smoked chicken you’ve already got on hand, or pick up a smoked breast from the deli counter. The smoking is already done, so this is really about building the soup around that smoky foundation.

Chef Tips

• Chipotle peppers vary wildly in heat. Taste a small piece before adding both. You can always stir in more at the end.
• Keep the lid on tight once the rice goes in. Lifting it releases steam and extends the cooking time.
• The soup thickens as it sits because the rice keeps absorbing liquid. Add a splash of broth or water when reheating leftovers.

Variations

• Stir in a can of black beans and a squeeze of lime for a heartier, Tex-Mex spin.
• Swap basmati for wild rice or orzo to change the texture entirely.
• Add diced sweet potato with the peppers for natural sweetness that balances the chipotle heat.