A rich, smoky soup made with tender chicken, adobo-spiced broth, rice, and a creamy finish. Perfect for comforting meals.

1 1/2 pounds boneless, skinless chicken thighs

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons olive oil, divided

1 can (7 ounces) chipotle peppers in adobo sauce (use only the sauce)

1 teaspoon ground coriander

1 teaspoon ground cumin

2 teaspoons minced garlic

2 cans sweet corn, drained

1 can pinto beans, drained and rinsed

1 can fire-roasted tomatoes, drained

1/4 cup diced red onion

1 medium jalapeño, seeded and diced

5 cups chicken broth

1 cup uncooked instant rice

1 cup heavy cream

Salt and pepper to taste

Chopped parsley for garnish

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1. Season chicken with salt and pepper.

2. Sear chicken in olive oil until golden, then remove.

3. Add remaining oil, adobo sauce, spices, and garlic. Stir briefly.

4. Add corn, beans, tomatoes, onion, jalapeño, and broth.

5. Return chicken and simmer until cooked through.

6. Shred chicken and return to pot.

7. Stir in rice and simmer until tender.

8. Lower heat and stir in cream. Adjust seasoning.

9. Serve warm with parsley.

Adjust adobo sauce for heat preference. Reheat gently to keep texture smooth.