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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
Tried this tonight and let me tell you..IT WAS SO DELICIOUS! The chicken was so tender and all the flavors blended so nicely together. The homemade tortilla strips were the absolute best topping. Will be making this again very soon!
Thank you so much Sydney!! I am really glad this turned out so well for you! xTieghan
This soup is great! Thanks so much. I was just wondering….when do you use the lime juice?
Hey Christine,
You can add the lime juice as a garnish! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for my family of three and we all loved it!! Will definitely be making it again! Thank you!!
Thank you so much Patience! I am really glad this recipe turned out so well for you! xTieghan
Made it and LOVE it. So flavorful and I love that you can customize with toppings. So good.
Thank you so much Rachael! xTieghan
This is by far my most fave HBH recipe to date. Unbelievably flavorful. My only modification was not to include the chipotle peppers in adobo sauce only because turned out that the can I had on the shelf had expired in 2015 (WTH?). Just as well because the heat level was perfect for my less brave eaters. Oh wait. I also added a can of white beans. as I love them and that creaminess in a spicy dish. Thanks!
Hi Alja! I am really glad this recipe turned out so amazing for you! Also, hate when that happens! Thank you for trying this one! xTieghan
Another great recipe by you! I added a can of black beans and corn. Everyone loved it. The lime chips are a must!
Wow yes! That is so amazing! Thank you! xTieghan
Perfect for fall – I used 2 chipotle peppers and the spice factor was perfect. highly recommend the homemade tortilla strips, and don’t skip the lime zest!
Thank you so much Whitney! I am really glad this turned out so well for you! xTieghan
If you were to add a sandwhich to the side of this, what would you suggest? I have it in my crockpot now.
Hey Megan,
I would do a grilled cheese! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I loved making this! There were several chipotle chillis in adobo sauce (in the can) so I’ll be able to make the recipe again, or use them in something else. I’d also never used the fire-roasted tomatoes before either, and they were amazing. I did this on the stovetop and it was super easy to bring together – I added in some corn/peas/carrots just to boost the veggies a little, and I think it would be great to add some pinto or black beans if you didn’t want to use chicken. It tastes wonderful, and its very easy to make it vegetarian.
Hi Iman! I am so happy this recipe turned out so well for you and was easy to make vegetarian! Thank you so much for trying this one! xTieghan
I’ve already made this twice and am about to make it again! I love it so much especially with the homemade chips. Everyone who I’ve made it for has loved it as well. I did omit the cilantro but stuck to everything else!
So happy this one turned out so well for you, Sophie! Thank you for trying this! xTieghan
I just made the slow cooker version for dinner last night, and it was absolutely fabulous! My tortilla strips didn’t come out as crispy as I would have liked, but I think maybe I didn’t let the oil get hot enough before I tossed them in. But it didn’t matter, it was still absolutely delicious!
Hi Jennifer! I am really glad this soup turned out so amazing for you! Thank you so much for trying them! For the tortilla strips, I would suggest leaving them in the oil a bit longer to get the crispness you want! xTieghan
Perfect meal on a cold and rainy night. I made it in the slow cooker with thighs and added fresh jalapeno and a can of pinto beans. Leftovers might have even been better. Thanks for a great recipe!
Thank you Carla! I am really glad this recipe turned out so well for you! xTieghan
hey! i want to make this, looks delicious! can i freeze it? will this recipe freeze well if heated up a few days later and then i’ll add the toppings 🙂
Hey CB,
Yes this recipe is totally fine to freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan
If you’re reading this & you haven’t made this already – MAKE THIS. My husband said it was the BEST tortilla soup he’s ever had, restaurant or homemade. Thank you Tieghan!!
Thank you so much Stephanie! So happy you loved this soup! xTieghan
Made this this week using my slow cooker – it was spicy & delicious!! Added Ohio corn that I had roasted & froze at the last minute – I know you know Tieghan ~ there is none better than Ohio corn ~ yum! Will make again & again, for sure!
Thank you so much Debbie! I am really glad this turned out so well for you! Also, yes Ohio corn is the best!! xTieghan