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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
Can I substitute the chipotle peppers in adobo for fire roasted green chiles? And can I substitute the poblano peppers for jalepeno peppers? Thanks!!
Hey Kyra,
Yes, both of these substitutes will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow, I got rave reviews on this! Only mod was i baked the chips instead! Recipe was great.
Thank you!
Thank you Karen! I am really happy to hear that! xTieghan
This soup was so good! It is spicy, but delicious. The lime chips are a must. I love that I could throw it all in the crockpot and when it was dinner time I only had to make the lime chips.
Thank you so much Jo Ann! I am really glad this recipe turned out so well for you! xTieghan
I used the pressure cooker version. Fast, and say, delicious! Another keeper! ❤️
Amazing! I am really glad you enjoyed this recipe, Brenda! xTieghan
AMAZING!! The lime makes it go way over the top!
I am so happy you loved this one, Angela! Thank you! xTieghan
Excited to make this recipe! I have seen in a few of your recipes to wait until the oil shimmer. What exactly does that mean? I feel like I am letting it get too hot! Thanks!
Hey Cara,
Just until the oil has a light bubble look. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious! I made this for my lunches this week. Some of my household members aren’t as into spicy foods as I am, so more of this for me! 🙂 Stovetop directions worked perfectly. Thank you for the meal inspiration!
Thank you so much Summer! xTieghan
Tortilla soup is my favorite food, so I’m always on the lookout for different variations, especially slow cooker ones. This recipe was super simple and very flavorful! I loved the spice from the chipotle peppers- I added four! I didn’t have time for the lime chips, but will make them next time for sure!
So good. This was super easy to make and tasted amazing. Even the chips were easy to make and I’m glad I did the homemade rather than store bought, I think they taste better. Thanks to Tieghan my love of cooking is renewed.
Thank you so much Samantha! xTieghan
What should I do differently if I am using frozen chicken? In the insta pot recipe!?
Hey Madison,
I would recommend to thaw your chicken first. I hope you love the recipe, please let me know if you have any other questions! xTieghan
OK, maybe a stupid question! But should I be grilling/roasting/browning the chicken before putting it in the slow cooker, or just tossing everything in there raw?
Hey Jo,
You can go ahead and add the chicken raw. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was a great recipe, and easy to customize. For convenience, I used a can of chopped green chilis in place of the poblanos, and I added a can of drained pinto beans for a bit more protein. While the chicken was out being pulled, I pulsed the soup with an immersion blender to smooth it up just a bit. I know it’s not quite your recipe, but it turned out great!
I am really glad this recipe turned out so amazing for you, Heather! Thank you so much for trying this one! xTieghan
LOVED this recipe! I made it over the stovetop and it came out perfect. I added jalapeño and sautéed it with the onions, garlic, etc. Then just before serving I added in about 1/4-1/2c of cream cheese to make it a little creamy, but the broth itself was so good too!
Thank you so much Alexia!! I am really glad this recipe turned out so well for you! xTieghan
I made this Sunday in my slow cooker and my husband and I LOVED it!! Leftover’s today for lunch….delicious again! Perfect fall soup! Thanks!
Thank you so much Patty! I am really glad this turned out so well for you both! xTieghan
Hi!
Is there a way to make the ‘stove top’ version but still letting it cook/simmer for a few hours? When would you add the raw chicken? Or would you maybe do as the recipe says, and once the chicken is cooked, shred it and set it aside until you’re almost ready to serve? Thanks!
Hey Sabra,
I would recommend following the stove top instructions listed above and simmer for 15 minutes or up to 2 hours. I hope you love the recipe, please let me know if you have any other questions! xTieghan