Slow Cooker Chipotle Chicken Soup
This Chipotle Chicken Soup is made with richly-seasoned broth packed with shredded chicken, fresh lime and veggies. It's a winner with both kids and adults so is perfect for serving a crowd! Enjoy it on a cold winter evening or a long summer day when it's too hot to cook. It's an effortless, one-pot meal in a bowl!
Servings: 8
Calories: 251kcal
Cost: $10
Equipment
- slow cooker
- cutting board
Ingredients
- 1 cup white onion chopped
- 4 garlic cloves minced
- 8 cups chicken or vegetable stock low-sodium
- 1.5 lb chicken breast halves boneless, skinless
- 2 10.5 ounce cans of Rotel diced tomatoes with green chiles or canned tomatoes
- 1 cup corn frozen or canned
- 1 jalapeño pepper minced
- 1 tablespoon chipotle chili powder
- 2 teaspoon ground cumin
- 2 teaspoon oregano Mexican oregano preferred
- 2 limes
- 1 teaspoon Kosher salt
Spicy Chipotle Cream Topping
- 1 cup sour cream
- 2 Tbsp milk whole
- 2 chiles en adobo canned
- 1/2 tsp salt kosher
Instructions
- Add the onion, garlic, chicken stock, boneless chicken breast, Rotel or alternative, corn, chopped jalapeño pepper, chipotle chile powder, cumin, and oregano to a 6-quart crock pot. Mix well to combine all of the ingredients.
- Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.
- Using a slotted spoon, remove the cooked chicken breast from the slow cooker. Shred with two forks and return back to the slow cooker.
- Squeeze the juice from the limes. Add the freshly-squeezed lime juice to the pot, add salt and stir gently.
- Ladle the soup into bowls and garnish with favourite toppings such as tortilla strips, avocado, sliced black olives, grated cheddar or Monterey Jack cheese, chopped tomato or cilantro.
- Serve with a dollop of chipotle crema on top or on the side.
Spicy Chipotle Cream Topping
- Chop the chiles en adobe finely.
- Combine the sour cream, chopped chipotle peppers, milk, and salt to a bowl. Mix well and serve.
Notes
- Wear gloves when chopping fresh hot peppers.
- Transform this soup into a chipotle chicken stew by using less liquid and adding more vegetables such as zucchini, yellow squash or red peppers.
- get creative with toppings and try chopped avocado, slivers of red onion, crumbled salty cotija cheese, queso fresco or chicharrón .
- If you have time, you can make your own tortilla chips at home. Just cut leftover corn or flour tortillas into strips and fry them in vegetable oil in a skillet until they're golden brown. Sprinkled them over top for a quick version of chipotle chicken tortilla soup.
- Add more freshly-squeezed lime juice to the soup, skip the corn and top with slices of lime for sopa de lima (lime soup), the classic soup of the Yucatan.
- If you have leftovers, they will keep in an airtight container in the refrigerator for two days and in the freezer for up to three months.
- Store the chipotle cream separately. I recommend using individual serving-size containers to freeze the soup so that you can reheat it easily in the microwave later.
Nutrition
Calories: 251kcal | Carbohydrates: 17g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 705mg | Potassium: 850mg | Fiber: 3g | Sugar: 6g | Vitamin A: 884IU | Vitamin C: 18mg | Calcium: 109mg | Iron: 3mg