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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:Â
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.Â
I love this soup and it freezes beautifully. I try to keep it in my freezer through really cold weeks
Hey Sallie,
Thanks so much for trying the recipe. I am glad you enjoyed it! xTieghan
I made this today for lunch and it was so yummy! I had some leftover rotisserie chicken so I used that and instead of the tortilla strips I added in some cooked brown rice. Very warm and filling for a cold January day. Thank you for sharing!
Hey Tay,
I am thrilled that you enjoyed the recipe, thanks so much for making it! xTieghan
Had this for dinner this eve. Delish! But had left over hard tacos so used those for top. Cannot wait to have it again with those salty lime chips!!!
Hey Tara,
Thanks so much for trying the recipe. I am so glad you enjoyed! xTieghan
Realllly good! Super easy and delish, the mistake was on me… I dumped in the whole can of adobo sauce and it was prettyyyy spicy! I have a decently night spice tolerance and it was a lot even for me! Haha I’m sure following the instructions as written it would be just right.
Hey there,
Thanks so much for trying the recipe. That is so great the recipe was enjoyed! Happy New Year! xTieghan
Hi!
I made a vegetarian version of this with beans and corn instead of chicken and it was delicious! This recipe will for sure go into my rotation!
Thank you so much!
Hey Mary Lou,
I am so thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan
This soup is soo good! I added black beans and corn for extra veggies! Soo delicious!
Hey Alyssa,
Thanks so much for making the recipe, I am so glad it was enjoyed! Happy New Year! xTieghan
I made this for the first time tonight. Came out really good! I added beans to make it a little more hearty as well!
Hey Alex,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
My family doesn’t like tomatoe chunks in soup. Could I sub some tomato soup instead? Or any other suggestions? I’d love to try it, looks delicious!
Hey Carri,
I would use pureed tomatoes. I hope you love the recipe, please let me know if you have any other questions! Happy New Year! xTieghan
I have had a go to tortilla soup recipe that I have used for 30 years. I get asked for it all the time. Tonight I tried yours, and my family says it is even BETTER!!! We loved it!!! Only changes I made were to grill the chicken and chop, roast the poblanos and peel the skin, and added carrots. Thank you so much!!! I have a new go to recipe!!! Every single recipe of yours is a hit with my family. You have really been the highlight of 2020 for us.
Hey Cathy,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
Looks amazing. Family does not like chunks of tomatoe . Can I blend the soup at the end. Then end shredded chicken ?
Hey there,
Sure, that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
Made this last night for dinner. It has become tradition in our house to have soup on the night before big holiday feasts. This soup is fantastic! So flavorful! I added a can of black beans’cause we all love beans. And everyone loved those salty lime chips! Thanks so much for this recipe. They’re already asking when I’ll make it again.
Have a very Merry Christmas!
Hey Tony,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy Holidays! xTieghan
Love this soup! Have made it four times in my crockpot during a kitchen renovation. I always follow the recipe with one exception-I add one red bell pepper. Unfortunately the last time i made this I had a terrible, very painful reaction on my hands to the poblano pepper. Tip for those with sensitivities: wear gloves when chopping peppers.
Love the flavors of this soup and how easy it is to make!
Hey Amy,
Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan
I’ve been wanting to make this for a while, and a few weeks ago bought some poblanos (in a bag mislabled as “Pasilla” peppers instead of our supermarket’s usually loose, fresh poblanos, which they no longer have) and they spoiled almost immediately. I bought them again last weekend as they looked OK, but upon cutting them up, realized they were no good, so in desperation I used two jalapenos. I made the soup but was mystified by the “corn tortilla strips,” which come in a bag and would shatter if I tried to slice them. I realized too late that you meant strips of corn tortillas 😉 so had to leave those out. The soup was pretty spicy, but all in all we liked it. Next time I’ll try making the tortilla chips, too.
Hey Helen,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
I made this on the stove top and it was delicious. I accidentally bought fire roasted tomatoes with chilies, so it had a real kick. At first I thought it was too spicy to consume a whole bowl but the toppings balanced everything out. Will definitely make again.
Hey Becky,
I am so glad you enjoyed the recipe, thanks so much for giving this a try! Happy Holidays! xTieghan
Could you use chicken thighs instead of breasts?
Hey Jodi,
Yes totally fine to use! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan