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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: 511 kcal

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

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. Hi!

    This looks amazing! If I use canned black beans instead of chicken should I rinse them first to keep the flavor of the broth a bit more in tact? Thanks so much!

    1. Hey Michael,
      Yes, I would recommend rinsing the beans first. I hope you love the chili, please let me know how it turns out! xTieghan

  2. 2 stars
    I made it exactly as written, and the soup was so thin, not at all thick like a traditional tortilla soup. It was disappointing. Any suggestions for making it thicker? Reducing the amount of chicken stock or pureeing the soup after it has cooked?

    1. Hey Mini,
      So sorry you did not enjoy the recipe. I am not sure what you would be pureeing. If you want it thicker try adding the rice to the soup, that will help soak up the broth:) I hope this helps! xTieghan

    2. Hi, Mini,
      I always thicken my chicken tortilla soup by adding either crushed tortilla chips or diced corn tortillas and simmer. 🙂

  3. This is delicious and so easy! We made it yesterday and loved it. So glad to have leftovers. It definitely has a kick of heat, so we are gonna dial back on that next time, but definitely putting it in the rotation!

    1. Hey Michelle,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

    1. Hey Ana,
      I prefer to thaw my chicken first, but frozen chicken will be fine to use as well. I hope you love the recipe, let me know if you have any other questions! xTieghan

  4. I can’t wait to make this recipe, although I could only find cubanelle, bell pepper, and jalapeños at the store. What would you recommend I use in a pinch? Thanks 🙂

    Ps your recipes are the absolute BEST and they bring me lots of joy! I have the HBH cookbook and I love it!

    1. Hey Jessie,
      The recipe calls for jalapeños, so I would use those:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. 5 stars
    So easy and so yummy! I’ll definitely be making this one again! I did it on the stovetop. I cooked the onion and poblanos for a little while before adding the spices and chipotle peppers. I used 2 chipotle peppers which gave it a nice heat but not too spicy.

  6. 5 stars
    I couldn’t find any poblanos, so I used jalapenos and I only had one can of tomatoes, but it still turned out great. I added a fresh tomato at the end and it was great!

  7. 5 stars
    I made this tonight and it was a huge hit! My husband said it was the best soup he’d ever eaten. Delicious!

  8. Can’t wait to try this. What can I substitute for the cilantro? Parley? Basil? I want to make this for someone who doesn’t care for cilantro.
    Thank you

    1. Hey Megan,
      I think parsley would be great in place of the cilantro. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. 4 stars
    Really easy prep for the crockpot version of this nicely spicy & smokey tortilla soup! Appreciate all of your topping suggestions. That makes eating this soup even more fun, and the dairy toppings help cut the spice. I didn’t fully read through the recipe when I prepped this and just chopped large slices of onion instead of dicing. When serving, I’ve been cutting the onion pieces smaller. ? Made a note of that for next time! Will try freezing half for later. Thank you!

  10. 5 stars
    This is actually the best chicken tortilla soup I’ve ever had. The addition of the smoky chipotle is literal heaven!

    1. Hey Sarah,
      I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan

  11. This is so good! One tip on the tortilla chips- if you use the “uncooked tortillas” that they have at the store now, your family will love you even more! They have taken the tortilla game to a whole new level!

    1. Hey Nellie,
      I am so glad that the recipe was enjoyed, thanks so much for making it! Have a great week:) xTieghan

  12. 5 stars
    Delicious! I love the flavors and level of spice. For people a bit sensitive to spice, I added a few squirts of ketchup in a smaller batch for some people in the family who do not like spicy and it took the bite out!

  13. 5 stars
    I pressure cooked this and left out the tortilla strips because I’m lazy and had too many hard ciders, but this is absolutely amazing?. I have made quite a few of the recipes on this site and everyone is always happy! I think I even used your recipe for my first turkey ?

  14. 4 stars
    My mouth is on FIRE!!!! Lol – but that is because I cannot handle heat at all! I should have thought about that when I started this recipe…oh well, it’ll just take me a while to finish my bowl. I even added a sweet pepper and some black beans. I think next time I will only do 1 chipotle pepper and 1 poblano (I think the ones I got were a lot spicer then the average poblano), and just add more sweet peppers. I don’t normally like chipotle flavored dishes, but this soup has really good flavor! Thanks for another great recipe!