Overhead view of Mexican Soup topped with cilantro and avocado on a white marble background

Chipotle Chicken Vegetable Soup

Happy first day of fall! It may still be hot here in Florida, but hey, we eat hot dinners most days anyways, so who cares if we eat soup when it’s 85 degrees outside, right? For many of you, the weather is likely starting to feel a bit cooler, so I’m sure you’re ready for a tasty soup recipe! This Chipotle Chicken Vegetable Soup is full of flavor, easy on ingredients, and quick on preparation time. I love that it’s quick to make, meaning it won’t heat up the house too much (good for those of us in hot climates) but it’s still got all the best parts of comfort food – warmth, savory flavor, hearty veggies, and lots of protein.

This soup is made with just a handful of ingredients. The base is made with Hatch red enchilada sauce, chicken broth, and minced chipotles in adobo sauce. You can find chipotle in adobo sauce in the Mexican or Spanish foods section of your local grocery store or Spanish foods market – it comes canned and a little goes a long way. For the cooked chicken, I like to shred up a rotisserie chicken from my local grocery store (they have gluten-free rotisserie chicken; always check with your grocery store to see if they use any gluten ingredients in their rotisserie chicken).

You can top this soup with whatever you might top tacos with, such as sliced avocado, cilantro, crumbled queso fresco or other cheese, and a squeeze of fresh lime juice.

Get ready for the fall season with more gluten-free soup recipes!

Closeup overhead view of Mexican Soup in a pot with avocado and cilantro on top

5 from 1 vote
Overhead view of Mexican Soup topped with cilantro and avocado on a white marble background
Print Recipe

Chipotle Chicken Vegetable Soup Recipe

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 4 servings
Calories: 304kcal
Author: Gluten Free & More


  • 1 (15-ounce) can Hatch Red Enchilada Sauce
  • 4 cups gluten-free chicken broth
  • 2 chipotles in adobo sauce , minced
  • 3 carrots , chopped
  • 2 cups cooked chicken , shredded
  • ½ pound green beans , cut into 1-inch pieces
  • 1 (15-ounce) can garbanzo beans, rinsed and drained

Optional garnishes:

  • Sliced avocado
  • Cilantro
  • Crumbled queso fresco
  • Lime wedges


  • Combine enchilada sauce, chicken broth, chipotles, and carrots in a large saucepan and bring to a simmer. Let simmer until the carrots are tender, about 15 minutes. Add the chicken, green beans, and garbanzo beans, and let simmer another 5 minutes or until the green beans are tender.
  • Garnish as desired.


Nutrition Facts
Chipotle Chicken Vegetable Soup Recipe
Amount Per Serving
Calories 304 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 57mg19%
Sodium 2183mg91%
Potassium 622mg18%
Carbohydrates 33g11%
Fiber 9g36%
Sugar 12g13%
Protein 27g54%
Vitamin A 8818IU176%
Vitamin C 12mg15%
Calcium 91mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chicken Chipotle Hatch Chile Soup
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