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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
Looks so good and I’m planning to make this week. I don’t have access to poblano peppers, would you suggest subing in jalepenos or omitting all together?
Hey Allie,
You could do bell peppers in place of the poblano! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious! So many flavours. A meal in a bowl and the homemade tortillas crisps were easy and worth making from scratch. Thanks!
Thank you so much Linda! I am really glad this turned out so well for you! xTieghan
Super easy recipe. The soup had a nice smokiness to it and the salty like chips were the perfect topping. Definitely recommend and would make again.
Thank you so much Kaley! I am really glad this recipe turned out so well for you! xTieghan
I made the slow cooker version with chipotle chili pepper and the flavors were delicious. Unfortunately it was fairly close to “melt your face off” spicy – with all the extras of cheese, sour cream and avocado it cut the heat to an almost tolerable amount, but still so incredibly spicy.
I’d say I have a decent spice tolerance (can’t eat eggs without a good amount of Franks), but this was so intense that the leftovers aren’t edible. I’d love to make it again because the base flavors were so good but have to find some way to cut down the spice without sacrificing flavor.
Oh no! I am so sorry this was too spicy for you, Courtney! Did you have to leave the seeds out of the poblanos? Or maybe lessen the chilis next time? I would love to help! xTieghan
Made this the other day via the instant pot and it was amazing! Chicken was super tender, spice level was high (used 4 chipotles) but I couldn’t get it my mouth fast enough. And incredibly easy. I love simple chop and dump soups that act like you’ve been slacking away over them. I cannot wait for the weather here in CA to get cooler so I can add this into the rotation more often. Loved it! Thank you for sharing!
Hi Sarah! I am so happy you have been loving this soup! I heard it was getting a bit cooler lately over there.. At least some family members said so haha! I hope you have an amazing week! xTieghan
This is INCREDIBLE!! So flavorful, hearty and warming. Just delicious!! This my first time making your dishes and I could be more excited. Excellent soup, delicious idea for the tortilla lime chips. I didn’t substitute anything! Great reviews!
Thank you so much Nicole! I am really happy this recipe turned out so well for you! xTieghan
Hi,
I love your photography so much and was wondering if you use natural light for your shots.
Hi Justin! Yes, I only use natural light for my photos! Please let me know if you have any other questions! xTieghan
Hello! I am making this today in my slow cooker and I want to add frozen corn and black beans but am not sure when I should add them in. I looked up other recipes and some add them immediately while other wait to add them towards the end. What do you suggest? I don’t want them to be too mushy.
Hey Sabina,
I would add them at the beginning. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Am totally going to make this- but terribly allergic to cilantro! Is there something else I could substitute it with?
Hey Lauren,
Totally fine to omit the cilantro! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this last night and both my husband and sister raved about it. I’m sending the accolades on to you ! Made the stove top version and we loved the ‘salty lime chips’ too. My husband said it is the best tortilla soup he has ever had.!! Thanks for yet another delicious recipe.
Thank you Molly! I am really glad this recipe turned out so well for you! xTieghan
Tried this recipe out and it was so good! Definitely a hit with the family and a new go to. Thank you!
Thank you so much Alejandra! I am really glad this turned out so well for you! xTieghan
Loved this! The lime and cilantro balance the smoky fire from the paprika and tomatoes so well. Made it in the crock pot and we all had seconds. The tortillas on top were a nice touch as well!
Thank you so much Samuel! I am so happy this recipe turned out so well for you! xTieghan
As per usual your recipes are to die for ?? Keep em coming
Thank you so much Natalie! xTieghan
This soup was amazing and the salty lime chips were a perfect addition! We’ve tried several of your recipes and love how flavorful they are. We keep coming back for more!
Thank you Julie! xTieghan
Delicious and easy. But next time I’ll reduce the chipotle seasoning because it was way too spicy for us (I had even omitted the poblano!). I’ll definitely try again because it was just so easy and otherwise had good flavor.
Thank you so much Meredith! I am really glad you enjoyed this recipe! xTieghan