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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 this recipe!! I made it for my girlfriends and we all loved it. I cooked it on the stove top and used 2 chipotle peppers (could’ve maybe handled more) and 2 pounds of chicken instead of 1 (which I seasoned all over with salt, pepper and garlic power before placing in the pot to sear). The soup never needed any additional salt added to it since the salt on the chicken and the salt in the seasoning mix for the veggies was just enough. I topped the bowls with avocado, cilantro, limes, regular tortilla chips and sour cream. It was beyond tasty and I can’t wait to make this again soon.
I am so happy this turned out so well for you Elizabeth!! Thank you so much for trying this one! xTieghan
Wonderful! The lime chip strips really top it off.
Thank you so much Mary Helen! xTieghan
Oh my dear Lord. Are you kidding me?? This is the 5th thing in the last 7 days that this Napa dad has made..and WOW…everything has been incredible. (also made Creamy Coconut Chicken Meatball and Noodle Curry, Chicken Tikka Masala, Herby Mushroom Stuffing, and the Cinnamon Rolls/Pecans). You can do no wrong.
Haha you are too kind! I am glad you enjoyed this one and others! xTieghan
Can I use 2 cans of Rotel instead of fire roasted tomatoes?
Hey Lisa,
Sure that will work. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Made this Sunday morning. It is beyond easy and so delicious. An absolute crowd- pleaser. Thank you!
Thank you so much Shannon! xTieghan
I made this last night and thought it was amazing but a tad too spicy for my family. Was it the adobo peppers or the fire roasted tomatoes that caused the most spice? I don’t cook with either of those regularly to know which was the main spicy culprit. I want to make it again without as much spice.
Hey Lauren,
Thanks so much for giving the recipe a try! For less spice, next time reduce your poblano peppers and adobo peppers. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
We loved it. Easy and tasty. Great first night back to cold from a sunny vacation. This made it better. Thank You!
Thank you so much Heidi! xTieghan
Made this last night in the instant pot! Everyone loved it! Thank you! Super easy, lots of flavor, and so delicious!
Yummy and easy in the instant pot. I used only one chipotle chili in adobo and heat was perfect. Next time I’m going to add black beans. Definitely make the salty lime tortilla strips. They are scrumptious.
Thank you so much Joelle!! xTieghan
This has really good flavor! My husband and I both really liked it!
Very easy to make and put in the crockpot for the day. I added a can of black beans and some frozen corn. I think it would have been good if I had roasted the poblanos ahead of time, too.
Chicken tortilla soup is one of my husband’s favorites, so I’ll definitely be making this again.
Thank you so much Emily! I am really glad this recipe turned out so well for you!! xTieghan
Hi! Do you know what size crock pot you use? I think I have a smaller one, and hoping this fits – planned to make today… Thank you!
Hey Lauren,
My crockpot is 7 quarts. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this tonight in my slow cooker and it is SO good…lots of chicken tortilla soups out there, but the chipotle flavor really makes this one stand out. I increased the chicken and added black beans and corn at the end as suggested by HBH reviewers, otherwise made it exactly as written. The salty lime chips were fabulous!
I am so happy you enjoyed this recipe, Anderson! Thank you for trying it! xTieghan
For this recipe, will the cook time change for the slow cooker option if I use frozen chicken breast?
This soup was delicious! We went the lazy route and used lime Tostitos lol and it was still good. Will def be making this again, so we’ll try the homemade chips next time!
I am really glad this turned out so well for you, Tiffany! I hope you love it with homemade chips!! xTieghan
I didn’t have it in me to make the lime zest chips on top but even without this soup is one of my new favorites. So good and perfect for food prep- I work long shifts and have enough in me to reheat when I get home. Anyway this lasted in the fridge and was so comforting and filling to come home to.
Hi Kathleen! I am really happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan