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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. 5 stars
    Made this tonight and — oh. my. squash. It was delicious! Made a few subs based on what I had on hand, but the flavor was AMAZING. Omitted the poblanos. Used salsa-style fire roasted tomatoes instead of rotel. Puréed the soup with an immersion blender before adding the chicken. Added rice to each serving’s bowl before putting the soup in it. Topped with premade tortilla strips. Husband even commented that next time I should make a triple batch! It was great for weight watchers with simple subs, and I will definitely be making it again.

    1. Hey Amanda,
      Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! xTieghan

  2. 5 stars
    I have made countless crockpot chicken tortilla soups, many of them really good, but this is hands down the BEST recipe out there. So so flavorful, easy & healthy. I make a recipe and a half just so we can eat it for days. So good

    1. Hey Beth,
      Happy Wednesday! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a try! xx

  3. 5 stars
    Delicious! Made it in the pressure cooker and it was perfect. Served with the tortilla strips, avocado, sweet corn, sour cream, and cheese. Dreaming of the leftovers already!

    1. Hi Cailyn,
      Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan

    1. Hey Tammie,
      Yes, that will work well for you! Let me know if you give the recipe a try, I hope you love it! xTieghan

  4. This was amazing! Made it to the letter and it came out perfect. Thank you for another healthy, delicious feast — family is wondering what’s up with mommies cooking lately 🙂

    1. Hey Lisa,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

  5. 4 stars
    Made this last night and everyone loved it! I might add a can of black beans next time, but my son loved that it was bean free, and I loved the smoky chipotle flavor!

    1. Hi Marie,
      Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan

  6. This is FABULOUS!! I have been making a green chili chicken soup for years that is my husband’s favorite but this surpassed it! So delicious w/so much flavor!

    1. Hey Carolyn,
      Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT

  7. 5 stars
    I made this for dinner tonight and it was a HUGE hit with my 8 and 6 year old! The 6 year old kept stealing chicken off the cutting board while I was shredding it, and he particularly liked that it had “a touch of spicy!”

    1. Hey Jennifer,
      Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Brienne,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

  8. 5 stars
    Made this for a quick weeknight dinner and it was a big hit. I added a can of black beans and the consistency was perfect. I also used skyr instead of yogurt and it was great to balance out the spice. Definitely a new favorite!

    1. Hi Michelle,
      Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan

  9. Hi! Making this today. Do you need to brown the chicken before adding to the pan (on the stovetop version or slow cooker)? It looks like not but wanted to be sure!

    1. Hey Beth,
      Nope, you can just follow the recipe as is! I hope you love it, please let me know if you have any other questions! xTieghan

  10. Good soup but not like our usual one we make on stove top. Picked this cause of the slower cooker option. You will NEED corn and beans other wise the soup is just peppers and chicken. Won’t make again but go back to our fountain avenue kitchen one. But overall we do enjoy Half baked harvest meals, we make 2-3 of them each month.

  11. 5 stars
    I made this for dinner tonight. I made it on the stove with some chicken I already had cooked and shredded. My husband and I both loved it. I agree to not skip the lime tortilla chips. So good!

  12. I made this yesterday and it was great. I used an immersion blender to partially blend the soup in the slow cooker before I put the shredded chicken back in and that made it a little less brothy, which I liked.

    1. 5 stars
      The immersion wand was a great idea! It really gave it a perfect texture and helped the flavor set. I did not blend the entire soup just a portion of it. It really sealed the deal!

  13. 5 stars
    This soup is absolutely delicious! So many warm flavors! And that lime juice puts it over the top! I doubled the broth/chicken but kept the seasonings as stated in the recipe and it was perfect for us. Love the smokiness of the fire roasted tomatoes, smoked paprika and the chipotle peppers in the adobo sauce. Mmm! 😋 I added a can of black beans and a can of corn with peppers. Will definitely be making this again…and again 🙂 Thank you Tieghan!

    1. Hey Karla,
      Awesome! Thanks a lot for making this recipe. I love to hear that it was enjoyed! Happy Thursday❄️ xxT