Spicy Chipotle Crockpot Chicken Tortilla Soup
This hearty and flavorful soup combines tender chicken, fire-roasted tomatoes, black beans, and corn in a spicy chipotle broth, all cooked to perfection in your slow cooker. It's an easy and delicious meal that's perfect for a crowd.
Equipment
- Slow cooker
- Two forks
- Ladle
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 large onion diced
- 3 cloves garlic minced
- 1 (28 ounce) can fire-roasted diced tomatoes undrained
- 4 cups low-sodium chicken broth
- 1 (15 ounce) can black beans rinsed and drained
- 1 (15 ounce) can corn drained
- 1 (4 ounce) can green chiles undrained
- 1-2 chipotle peppers in adobo sauce minced (with 1 tsp adobo sauce, adjust to desired spice level)
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- Salt and black pepper to taste
- 1 fresh lime juiced
- 0.25 cup fresh cilantro chopped
Topping suggestions
- Tortilla chips or strips
- Avocado sliced or diced
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
- Fresh cilantro
- Lime wedges
- Sliced jalapeños fresh or pickled
Instructions
Cooking
- Place the chicken breasts at the bottom of your slow cooker.
- Add onion, garlic, tomatoes, chicken broth, black beans, corn, and green chiles to the slow cooker.
- Stir in chipotle peppers, chili powder, cumin, smoked paprika, and oregano; season with salt and pepper.
- Gently combine all ingredients around the chicken.
- Cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked and shreds easily.
- Remove cooked chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the soup.
- Stir in lime juice and cilantro, then taste and adjust seasonings.
- Ladle into bowls and garnish with desired toppings like tortilla chips, avocado, cheese, sour cream, cilantro, lime, and jalapeños.
Notes
For extra spice, you can add more chipotle peppers or a pinch of cayenne pepper. This soup freezes well, making it great for meal prep!