Chipotle Chicken Soup

BOWL OF SLOW COOKER CHICKEN CHIPOTLE SOUP

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.

Course slow cooker main dish

Cuisine Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 173kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition