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There’s nothing better than coming home to a warm, flavorful bowl of soup—and this Slow Cooker Chipotle Chicken Soup delivers big comfort with minimal effort. Made with tender chicken, smoky chipotle peppers it’s the perfect balance of hearty and spicy.
Why You’ll Love This Recipe!
This slow cooker chipotle chicken soup is comfort food with a kick! It’s the kind of recipe that’s perfect for busy days when you want something hearty, flavorful, and easy to pull together. Here’s why it will become a new favorite:
- Hands-off cooking: Let your slow cooker do all the work while you go about your day.
- Bold smoky flavor: Chipotle peppers add a delicious depth of flavor with just the right amount of spice.
- Hearty & wholesome: Packed with tender chicken, beans, veggies, and broth, it’s a full meal in a bowl.
- Perfect for meal prep: Great for leftovers, it reheats beautifully and tastes even better the next day.
Ingredients Needed
- Chicken Breasts, boneless, skinless
- Chicken Broth
- Olive Oil
- Red Onion
- Peppers, green and red
- Cilantro
- Cumin
- Chopped chipotle chili, canned in adobo sauce
- Garlic
- Petit cut tomatoes, undrained
- Green Chilies undrained
- Tortilla Chips
How To Make Chipotle Chicken Soup
- Heat olive oil in a pan over medium heat on the stovetop.
- Add chicken and brown on both sides, about 3 minutes each.
- Place browned chicken into slow cooker.
- Combine red onion, peppers, broth, cilantro, cumin, chilies, garlic, tomatoes, stir and pour over chicken.
- Cook on low for 4 hours.
- Remove chicken and shred, then return meat to slow cooker.
- Salt and pepper to taste.
Tips from leigh Anne
- Adjust the heat: Start with one chipotle pepper and add more to taste—you can always add heat and more spice, but you can’t take it away.
- Shred the chicken easily: Remove the chicken at the end of cooking and shred it with two forks (or use a hand mixer on low for quick shredding).
- Freezer-friendly: Double the recipe and freeze half for a quick, no-stress dinner later.
- Don’t over cook: I like to cook chicken in my slow cooker on days when I can put it in later in the afternoon. Chicken doesn’t need to cook as long as pork or beef does. Chicken really only needs 3- 4 hours cooking time.
- Thicken it up: To thicken the soup up I like to place tortilla chips in the bottom of the bowl and then scoop the stew on top of it. As the chips soften they will act as a thickener for the soup.
Frequently Asked Questions
Can I make this soup less spicy?
Yes! If you prefer a milder flavor, use fewer chipotle peppers or scrape out the seeds before adding them. You’ll still get that smoky flavor without as much heat.
Can I freeze chicken chipotle soup?
Absolutely. This soup freezes really well. Let it cool completely, store in an airtight container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stove or in the microwave.
What toppings go well with this soup?
I like to add fresh cilantro, diced avocado, shredded cheese, a dollop of sour cream, or crunchy tortilla strips. The toppings add great texture and balance to the smoky spice.
Can I use chicken thigh instead?
Yes! Boneless, skinless chicken thighs work just as well and can make the soup even more flavorful.
How long does it last in the fridge?
Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day. Reheat on stovetop or in the microwave.
Check out more of my favorite soup recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Chipotle Chicken Soup
Ingredients
- 1 Tbsp olive oil
- 4 chicken breast boneless, skinless
- 1 cup red onion chopped
- 1 green pepper chopped
- 1 red pepper chopped
- 2 cups chicken broth
- 1/4 cup fresh cilantro chopped
- 1 Tbsp cumin
- 2 Tbsp chopped chipotle chili canned in adobo sauce
- 6 garlic cloves chopped
- 56 oz petit cut tomatoes undrained
- 4 oz green chilies undrained
- tortilla chips
Instructions
- Heat a pan over medium high heat with 1 Tbsp olive oil.
- Add chicken and brown on both sides (about 3 minutes a side)
- Combine red onion, peppers, broth, cilantro, cumin, chilies, garlic, tomatoes.
- Add chicken to slow cooker and cover with combined ingredients.
- Cook on low for 4 hours.
- Remove chicken and shred. Return meat to stew.
- Add tortilla chips to individual bowls and ladle stew over chips.
Tips & Notes:
- Adjust the heat: Start with one chipotle pepper and add more to taste—you can always add heat, but you can’t take it away.
- Shred the chicken easily: Remove the chicken at the end of cooking and shred it with two forks (or use a hand mixer on low for quick shredding).
- Freezer-friendly: Double the recipe and freeze half for a quick, no-stress dinner later.
- Don’t over cook: I like to cook chicken in my slow cooker on days when I can put it in later in the afternoon. Chicken doesn’t need to cook as long as pork or beef does. Chicken really only needs 3- 4 hours.
- Thicken it up: To thicken the soup up I like to place tortilla chips in the bottom of the bowl and then scoop the stew on top of it. As the chips soften they will act as a thickener for the soup.
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Nutrition Facts:
Pat says
Leigh Anne, do you think substituting Penzeys Chipotle Ground Red pepper would work in this recipe? The recipe sounds very tasty. Looking forward to trying it.
Leigh Anne says
I think it would work great, you just need that chipotle flavor. Love Penzey’s!
Tamara says
This looks awesome. By any chance, do you have the nutritional info for this? THANKS!
Leigh Anne says
Tamara, I don’t have it but I know there are websites where you can input recipes and find it.
TJ says
Magnifique Leigh Anne!
Leigh Anne says
Thanks TJ!