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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.
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.
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!
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.
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!
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
Servings: 6
Calories Per Serving: 511 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 2-4 chipotle peppers in adobo, finely chopped (or 1 tablespoon chipotle chili powder)
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- kosher salt and black pepper
- 1 pound boneless skinless, chicken breast
- 2 (14 ounce) cans fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- juice of 2 limes, plus lime zest for serving
- 1/2 cup fresh cilantro, chopped, plus more for serving
- sliced avocado, cheddar, and yogurt, for serving
- salty lime chips (recipe in notes)
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.
Thank you for a delicious Instapot meal!!
It had been a long day and I just wanted something I could throw in the Instapot with things I had in the pantry and walk away. I had to make a couple of changes since I was using what was on-hand. I used one orange bell pepper instead of poblano peppers and TJ’s Fire Roasted tomatoes with Chilis. The chicken breasts were mostly frozen so I cooked for 13 minutes instead of 8. Then zested one lime, juiced it, and then put the juice and zest in the soup. We topped with sour cream, cheese, and store bought tortilla chips.
We all loved it! And it was so comforting after a long day. Thank you!!
Hey there,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! Thanks for sharing what worked well for you! xT
The BEST Tortilla Soup ever! Super spicy and flavorful. Always a big hit with everyone! Thank you, Tieghan! You are making me feel like a chef 😉!
Hey Eve,
Wonderful!! Love to hear that this recipe turned out well for you, thanks for giving it a go! xT
I may have reviewed this before, but I love this soup. It has become a staple for me. I’ve mad it for several groups of people now and it’s always a hit.
Hey Liz,
Happy Sunday!💐 I really appreciate you making this recipe and sharing your feedback, so glad to hear it was a hit! xT
I loved this recipe! After seeing some reviews, I did add a can of black beans and a can of corn. I unexpectedly served this to a group and it was a hit all around! Will definitely make again!
Hey Angela,
Happy Friday!!⛄️ Thanks a bunch for giving this dish a try, I love to hear that it turned out well for you:)
For a person who puts Mexican at the top of the preferred cuisine list, I’m very picky about tortilla soup and often find it bland or watery. This recipe checks all the boxes and is superb with the lime chips! I did not fry my chips but sprayed with olive oil and baked. They were very crunchy but perfect for dipping in the soup. Delicious!
Hey Lucy,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Just made this recipe for lunch using Instant pot method and DAMN is it good!!! So flavourful, lots of chicken. The perfect dish for a cold Canadian winter day. We love your dishes Tieghen. Thank you for all your creations.
Hey Sabrina,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Tasty, flavorful, delicious, but I should have only added two chipotle peppers instead of 4! #spicy
Hey Leticia,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! Sorry about the spice!! xT
I followed the crock pot recipe and holy sh!t it was the best chicken tortilla soup I or my boyfriend have had! The only thing different I did was once I pulled the chicken put to shred, I used my immersion blender- I cut my onions into bigger chunks and really should have made them smaller. This turned out perfect and it will definitely be on rotation.
Hey Sarah,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Wow! My family loved this!! We had a cold snap in Colorado and this was a perfect dinner! I made it in the crockpot! Excellent!! What cook book is this out of? Going to buy it today!
Hi Angela! I have all 3 books and don’t recall this recipe but will say all her books are must-haves 🙂 PS I’m also in Colorado and feeling the cold snap!
Hey Angela,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! Sorry this recipe is only on the blog:) xx
Is this really spicy since it has chipotle peppers in it??
Hey Katie,
It does have a little kick, for less heat, try using the powder and just a teaspoon or two. I hope this helps! Let me know how the recipe turns out, I hope you love it! xx
I added a can of drained corn! Also, since I’m dairy free, I sprinkled in nutritional yeast (to taste – didn’t measure) at the end to give it a bit more of a creamy, cheesy flavor. It was delicious. It’s a perfect, filling fall soup for a football Sunday.
Hey Hannah,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
Loved how simple and delicious this recipe was. I added an extra 3/4 lb of chicken breast and a bag of frozen cauliflower rice to make it more filling, plus some cayenne pepper for an extra kick!
Hi Catherine,
Happy Wednesday! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xT
This looks so good! How would I make this in an instant pot?
Never mind. I see it now!! Thanks!
Thanks so much Amber! The instant pot instructions are listed above:)
I just loved this soup. I’m looking forward to the leftovers.
Hi Betty,
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT
Do you put raw chicken in the stove top recipe? Or can you add cooked chicken? Does that change cooking time?
Hi Lauryn,
Yes, the recipe calls for uncooked chicken. If you want to add already cooked chicken, I would add it towards the end so it just warms through and doesn’t dry out. I hope you love the recipe! xx
Can chicken bone broth be used or should I stick to low sodium chicken broth?
Hi Lauryn,
Bone broth is great:) I hope you love this recipe, let me know how it turns out! xx
Finally made this soup tonigh/. My whole loved it. It was so so good.
Hi Lauryn,
Happy Monday!! I truly appreciate you trying this recipe and sharing your feedback, so glad it was enjoyed! xx
I wanted to make a tortilla soup, but one that was good because I don’t like tortilla soup lol. This recipe was so so good. I’ll be making this all the time <3 I like the lime flavor in the soup, and I think it has the perfect amount of spice.
Hey Amanda,
Happy Wednesday! I really appreciate you taking the time to make this recipe, I love to hear that it was a hit! xxT