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This Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips is the perfect bowl to warm up to on cold fall and winter days. Made with fire-roasted tomatoes, poblano peppers, smoky chipotle peppers, and shredded chicken, it’s hearty but healthy and so delicious. Top each bowl of tortilla soup with homemade salty lime chips, plenty of cheddar, fresh cilantro, and avocado too. This bowl of tortilla soup is a cozy meal that you can feel good about eating. Just be sure to serve with plenty of those salty chips…they’re a must.

overhead photo of Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Welcoming the week with yet another warming bowl…and yet another slow cooker recipe. But don’t worry, you can easily make this on the stove-top or even in the instant pot too! As always, I want everyone to have the ability to make each and every recipe I share!

This is crazy, but we’re going on our third Monday of slow cooker recipes. There’s been healthier slow cooker creamy tortellini vegetable soup, slow cooker saucy Sunday bolognese pasta, and now today’s tortilla soup. I’m starting to wonder if I should just make this a new fall Monday “thing”. Slow Cooker Mondays? What do we think? In my mind, it sounds like a good idea. But I know myself, and believe that I’d get bored. This string of slow cooker recipes has really just been a coincidence.

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips | halfbakedharvest.com

However, I am definitely NOT bored with today’s Chipotle Chicken Tortilla Soup…it’s DELICIOUS. And the chips on top? They seal the deal on this bowl and make it a soup worth calling dinner. I made this yet again over this the weekend. It’s just one of those recipes that are loved not only by those you serve it to…but also by you, the cook! Everyone who cooks can appreciate a recipe that’s both delicious and easy.

The inspiration for this one was simple. I tend to get hyper-focused on fall foods, where I only make dishes like butternut squash pasta, creamy broccoli cheddar soup, and well, more pasta with squash. All with lots of fresh sage. So I felt like we needed to spice things up a little today…tortilla soup in for the win!

side angled photo of Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

This tortilla soup is simple, here are the details.

This is a tried and true, one and done, slow cooker recipe. Meaning, this is EASY.

Everything goes into the slow cooker, cooks all day, and you’ll come home to a perfectly delicious bowl of tortilla soup. It doesn’t get any easier.

That being said, there are a few reasons why this soup is one of the best, and oh so flavorful. I like to use a combination of fire-roasted tomatoes, poblano peppers, and smoky chipotle peppers in adobo. In the past, I’ve made shortcut versions of tortilla soup, but I can now say, nothing beats out this version. It’s so rich in flavor and beyond good.

Once the slow cooker has finished cooking, simply shred the chicken and stir in lots of lime juice and fresh cilantro.

overhead photo of Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips with spoon in bowl

But there’s one more thing…the toppings.

And guys, the toppings are the real secret. Tortilla soup is always delicious, but what makes tortilla soup over the top good are the toppings. So you have to do them all!

I layer as follows: a thick layer of shredded sharp cheddar cheese, a dollop of yogurt, and sliced avocados. Then sprinkle on lots of fresh cilantro and green onions too.

And lastly, those salty lime chips.  Yes, you can use store-bought tortilla chips if you’re in a hurry, but if you have time make them yourself. These salty lime chips are addictingly good. I just take corn tortillas and fry them in a bit of avocado oil (or olive oil). You only need a fourth of a cup, we’re not deep-frying these! Once the strips are all fried, simply zest a lime over top, then sprinkle with flaky sea salt.

YUM. You have to make the chips. As I said above, they really do seal the deal on this soup.

And guys, that’s pretty much it for this one. I love a simple Monday meal and this soup is just that! Simple as can be, but every spoonful is so delicious. Think a little spicy, a touch smoky, filled with chicken, peppers, cheese, chips, and all those toppings. The best bowl of tortilla soup!

overhead photo of Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips with spoon in bowl

Looking for other fall dinners with a little kick? Here are a few ideas: 

Healthy Slow Cooker Chipotle Bean Chili

One Skillet Saucy Chicken Tortilla Enchilada Rice Bake

Healthy Chipotle Chicken Sweet Potato Skins

Lastly, if you make this Slow Cooker Chipotle Chicken Tortilla Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Calories Per Serving: 178 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

Slow Cooker

  • 1. In the bowl of your crockpot, combine the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.
    2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
    3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Instant Pot

  • 1. Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.
    2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
    3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Stove-Top

  • 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.
    2. Shred the chicken using two forks. Stir in the lime juice, and cilantro.
    3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Notes

Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add 4 thinly sliced corn tortilla strips. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with 4 more tortillas. 
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Comments

  1. 4 stars
    I was initially planning to make this in the slow cooker but often find the slow cooker to zap flavor out of things and I had the time, so I went with the stovetop version. So glad to have directions for multiple options! Similar to some others, I added a can of beans and a can of roasted corn and made this a really filling meal. 2-3 chipotles with some of the adobo gave it just enough heat for me! Will be adding to my winter rotation

    1. Hi Sara,
      I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan

  2. Super yummy and a great way to switch it up from my usual rotation of soup but still remain healthy! I added to the recipe slightly because I like a lot going on in my soups. I added 1 can of tri beans (had it on hand, would do black beans in the future), 1/2 cup of frozen corn (added it with 25min remaining), and couldn’t find the chili in adobo so I got a chili in adobo paste and used 2 tbsp because we like heat (I tasted it first). I took the chicken out to shred it and put it back in with 30min left so the flavor could soak through. Topped bowls with cheddar, avo, cilantro, lime squeeze and fresh Whole Foods tortilla chips. The store was out of jalapeños but I’d definitely top with that next time too. My husband and I love heat and I would make this slightly more spicy in the future but I could see how it would be too much for some. Super pleased with this!

    1. Hey Lyndsay,
      Thank you so very much for trying this recipe, I love to hear that it was enjoyed! Thanks for sharing what worked well for you. xxTieghan

    1. Hi Krysta,
      I would thaw the chicken first:) Please let me know if you give the recipe a try, I hope you love it! xTieghan

      1. So, I was a rebel and did not thaw the chicken 😉 but it was OUTSTANDING! Word to everyone out there-don’t skip the tortilla strips and avocado! Thanks, Tieghan!

  3. 5 stars
    Easy to make! Exceptional flavor. I used 4 adobo peppers which made it very spicy. I did add mexicorn but otherwise followed recipe exactly. Another successful meal from my favorite home chef!

    1. Hey Suzyn,
      Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan

  4. 5 stars
    This is some delicious soup. I had to use dried poblano peppers due to no good ones available near me. I also did a combo of tomato with chicken broth along with chicken broth. I think next time I’d add more chicken just because.

    1. Hey Jamie,
      I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I hope you have an amazing week! xTieghan

  5. 5 stars
    This was so delicious and flavorful! The homemade lime tortilla strips were a great touch. I used 4 chipotle peppers and 1.5 poblanos and it was spicy. I love spice so it wasn’t a problem, but I’d probably do 1 poblano and 2 chipotle peppers if you like more mild flavors. With two full poblanos I’m not sure it would have been as good but maybe I just got extra hot peppers. We topped with sour cream, cheese, avocado and cilantro which made it even better!!

  6. 5 stars
    I made this tonite. it was great! My husband took the chicken out of the soup and made tacos with it for a snack.Those salty lime chips are the best!

  7. a quick tip to shred chicken. Place the cooked chicken in a deep bowl and use a hand mixer. your chicken will be perfected shredded in less than a minute. cheers.

    1. I made this soup and my husband loved how spicy it was! However, my broth isn’t as deep red as pictured. I wish is were though! I’m not sure how to get it like that? But it was good either way! And I agree, toppings are everything! Reminds me of my favorite tortilla soup from Garcia’s in Chicago.

      1. Hey Sam,
        Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Was there anything you adjusted? Happy New Year!🎆 xTieghan

  8. 5 stars
    This is a fantastic soup! Especially for people who like the spice. Super easy and delicious 😋 I love soups all winter long and I will be making it again .

  9. 5 stars
    My new go-to tortilla soup recipe. Seriously so good and easy. I did it on a stove top on a rainy afternoon and it was perfect!

  10. 5 stars
    This was amazing! Wonderful flavor and just the right amount of heat. I made exactly as written with the exception of adding just a little more chicken. The salty lime tortilla strips were a great complement too. Topped with sour cream, scallions, sliced avocado, and grated white cheddar as suggested. Thank you for such a great recipe!

  11. 5 stars
    I love this recipe! The soup is so yummy & my whole family really likes it. It’s in the crockpot right now! 🙂
    The only thing I have yet to do is to make the salty lime chips- can’t wait!

  12. 5 stars
    Delicious – this soup has a nice smoky kick to it. I also added black beans. My partner who is has less spice tolerance enjoyed it with cheese and sour cream.

    Would this soup hold up well to being frozen, or best to just eat it this week? Thanks!

    1. Hi Meghan! So happy to hear that this recipe was enjoyed. You could definitely freeze it and then thaw on the stove when ready to eat again 🙂 x Tieghan

  13. 5 stars
    I have made this no less than five times and LOVE it! I substituted chicken broth for veggie and then omitted the chicken and added 1/2 c of quinoa. That way I can make it vegetarian friendly and easily have rotisserie chicken on hand if desired. I also add raw carrots and radish along with a can of hominy-inspired by a local tex/mex restaurant. We love this variation so much I thought I’d share.

    1. Hey Kati,
      Awesome! I love to hear that this recipe was enjoyed and appreciate you giving it a go! Have a wonderful week:) xTieghan

  14. 5 stars
    Amazing! Made the recipe as is (was going to use the chicken tortilla soup recipe from the Super Simple cookbook), but found this had more ingredients that I had on hand. This was easy to prepare and I can see adding corn or black beans to it for a future spin on the original. The soup was very hearty. Will make this again and again.

    1. Hey Melodee,
      Fantastic! Thanks a lot for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful holiday weekend 🇺🇸 xTieghan