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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.
Watch the How-To Reel
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.
This post was originally published on October 19, 2020
What do you suggest subbing for cilantro in this? Or is it not very potent in this recipe? Thank you! So excited to try this recipe out 🙂
Hey Margaret,
You can simply omit the cilantro. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious. I knew my sons wouldn’t eat it, so I added extra chicken and pulled it for fajitas for them. Everybody was happy: their chicken was tasty and well-seasoned, and our soup was very very good. Will make again and again.
I am really happy to hear that, Carol! Thank you for trying this one! xTieghan
Definitely going to make this! Sounds like the recipe I have been looking for! Question though, why the olive oil in the slow cooker version? Just curious….
Hey Jonnie,
It just prevents everything from sticking to the pot. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for adding the instructions for stove top. Most times I see a yummy recipes and have to skip past it if it doesn’t have stove top instructions. Can’t wait to try it.
Thank you Jessica! I am really glad this recipe turned out so well for you! xTieghan
Just made this and it was delicious and really easy to make. I cooked it on my stovetop. I added a can of corn and black beans. It is spicy but the sour cream and cheddar cheese toppings even that out. This was a perfect dinner on a chilly, rainy night. Thank you Tieghan for another terrific recipe!
Thank you Sheila! I am really glad this recipe turned out so well for you! xTieghan
I would love for you to continue Slow Cooker Mondays! It is saving the day on my busiest day of the week!
Ooo love that! Thank you Sher! xTieghan
Just made this in the slow cooker- and it is delish! The spice level was perfect for me (with a a little yogurt or sour cream) but I like spice. It was a little spicy for my dairy-free daughter, but she’s still enjoying it. I added black beans and corn at the end. The salty lime chips really made the dish! Will make this one again and again! Thank you!!!
Thank you so much Kim! I am so happy this recipe turned out so well for you! xTieghan
Is there a way you can put all the nutritional info on the recipe, for those of us doing weight watchers??
Hi Stephanie! I am sorry, but I believe in using whole ingredients instead of counting calories, carbs, fats, etc. I hope you understand! I hope you still try this recipe! xTieghan
Looks good! What do you suggest to make a vegetarian version?
Hey Frank,
I would use beans in place of the chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love the instant pot options and have made 3 of your soups in the past few weeks. I need to know though, when you say sauté, do you mean on low, med, high and some recipes (Creamy wild rice, chicken and roasted mushroom) say to sauté after releasing pressure. At that point do I leave lid off? Sorry for the confusing questions.
Hey Nancy,
I like to sauté on medium and yes leave the lid off:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This sounds marvelous & I can’t wait to make it! Which of the “heat” ingredients should I reduce to make it not so spicy ?
My husband can’t tolerate a lot of spice ?
Thank you for all of your wonderful recipes.
Becky
Hey Becky,
I would reduce your chipotle peppers in adobo. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yum! What would you recommend subbing for the chicken to make a vegetarian version?
Hey Michelle,
You could use beans in place of the chicken. I hope you love the recipe, please let me know if you have any other questions! xTieghan
LOOKS DELISH> i love tortilla soup. or any kind of soup.
I am so happy to hear that! Thank you Johanna! xTieghan
Can’t wait to try this recipe
I hope you love this Sherry! Thank you so much for trying this one! xTieghan
Hi, this looks lovely, I’ll definitely be making it laterin the week. Which method do you think gives bedt results (stove top, slow cooker or instant pot)? Thank you! Ana
Hey Ana,
I love doing this in the slow cooker. I hope you love the recipe, please let me know if you have any other questions! xTieghan