Slow Cooker Chipotle Chicken Soup

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This Mexican-inspired Chipotle Chicken Soup is made with richly-seasoned broth simmered with shredded chicken, veggies and a burst of lime juice. It’s a winner with both kids and adults so is perfect for serving a crowd!   

Enjoy this comforting, homemade goodness 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! 

Why I Love This Slow Cooker Chipotle Chicken Soup

• Comforting to both body and soul, chicken soup is the most popular soup in North America. In Guatemala, a bowl of steaming caldo de gallina (hen soup) is often the very first dish my mother-in-law serves when we arrive at the ranch. 
• This chipotle chicken soup is also reminiscent of soups I’ve enjoyed in Oaxaca, Mexico such as sopa Azteca and sopa de tortilla (tortilla soup). In these traditional soups, savoury guajillo chiles add a boost of heat to a brothy base of chicken, onions, and garlic.
• The subtle heat of this soup is perfect for chilly autumn afternoons or cold winter evenings but it’s also handy for the summer when you’re busy outdoors or at the cottage. 
• While chilled soups such as gazpacho tend to take centre stage when it comes to summery soups, slow cooker soups are ideal for  summer meals because they don’t require heating up the kitchen or standing in front of the stove for hours.
• This easy soup is specifically designed to be cooked in a slow cooker while you do other things. No standing over the stovetop for this soup! You don’t even need to be at home! 
• It’s economical and features easy-to-source ingredients, many of which you likely already have in your pantry.  

Ingredients

Onion – Together with stock, onions form the base of flavour for many different soups.

Garlic  – Freshly-minced garlic makes a huge difference in flavour for your recipes. I prefer to buy either domestic or Spanish garlic rather than Chinese as it’s less likely to be bleached and has a more subtle flavour with less bite. 

Low-Sodium Chicken Stock or Vegetable Stock – I recommend store-bought or homemade low-sodium chicken stock so that you can adjust the salt levels to your taste or dietary needs.

Chicken Breasts – Skinless, boneless chicken breast halves are a classic for chicken tortilla soup because they shred easily. They’re also low in fat.

Tomatoes with Green Chiles – Store-bought canned tomatoes such as Rotel add a hint of the southwest to the  flavour. If you have extra use it up in this recipe for Green Chile Eggs and Cornbread. You can easily substitute any brand of canned diced tomato or use your own from your garden. 

Corn – Corn niblets add colour, nutrition, and texture to the chipotle soup.

Chipotle Chile Powder – Made from dried, smoked jalapeños which are crushed after they are dried and smoked. Adds a delightful smoky heat and depth of flavour.

You can substitute one chopped, whole chipotle pepper found canned in adobo sauce. If you have leftover chipotle pepper, use  it up in this tasty Chipotle Chicken Burrito Bowl. 

Cumin – A very popular spice from the parsley family, it’s made from the ground seeds of the plant.

Oregano – I prefer Mexican oregano because is more citrusy than Greek or Mediterranean oregano. It’s actually a completely different species!

Jalapeño Pepper – Adds a bit of heat to the soup. It can be spiced up or tamed down depending on your heat preference. I travel with a bottle of hot sauce so I like it hot. You can substitute poblano or bell peppers if you’d like your soup to be milder.

Limes – Adds aromatic juices and a touch of acidity.

Ingredients for the Spicy Chipotle Chile en Adobo Crema 

This chipotle chile crema topping is totally optional as you can easily substitute plain sour cream or yogurt. But, this creamy sauce is so easy to make it’s worth making up a batch and enjoying it on chicken fajitas or other Mexican dishes.

Here’s what you’ll need.

Sour Cream – Go for 5% sour cream or Mexican crema. I don’t recommend generic sour cream, since it often contains thickeners and fillers that aren’t necessary. 
Chipotle Peppers in Adobo – These come in a can and add a depth of smoky flavour to any dish! 
Milk – Or use half and half or heavy cream.
Salt – to taste.

Step by Step Instructions  

Scroll down to recipe card for details on quantities and full method.

This recipe for chicken tortilla soup with chile adobo cream topping takes just 10 minutes to put together!  It then cooks on its own while you go enjoy your day.

Step 1

Add the chopped onion, garlic, chicken stock, boneless chicken breasts, Rotel or canned tomato alternative, corn, chopped jalapeño, chipotle chile powder, cumin, and oregano to a 6-quart crock pot. Mix well to combine all of the ingredients.

Step 2 

Cover and cook on low for 4 hours or until the chicken is fully cooked and tender.

Step 3 

 Remove the chicken breast from the slow cooker. Shred with two forks and return back to the slow cooker.

Step 4

Squeeze the juice from two limes. Add the freshly-squeezed lime juice to the mixture, add salt and stir gently.

Ladle the soup into bowls and garnish with favourite toppings  such as tortilla strips, avocado, grated cheddar or Monterey Jack cheese, chopped tomato or cilantro.

Serve chipotle crema on the side or add to each bowl.

How to Serve This Slow Cooker Chicken Tortilla Soup – Easy Party Idea!

This recipe is all about easy one-pot cooking, so it calls for store-bought tortilla chips. Crunch them up with a spoon and add them directly to the soup just before you eat. This keeps them crunchy longer!

You can also serve cornbread or fresh tortillas with this meal. 

Try some grated cheddar or Monterey Jack cheese, sliced avocado, sliced black olives or fresh cilantro as extra toppings. They complement the spicy richness of the broth, the crunch of the tortilla chips and the cooling creaminess of chipotle cream. 

To feed a large group whether a family gathering or a party with friends, set up a tortilla soup bar. Set up is easy. Just leave the soup in the slow cooker at the warm setting.

Then, lay out the toppings in small bowls to create a build-your-own food station. Add bowls of fresh guacamole and a homemade salsa such as chirmol, salsa verde or chojin (a traditional Guatemalan salsa made of pork rinds and peppery radishes).  

Throwing a chicken tortilla soup bar party is a hit with everyone as they can customize their bowls with their own favourite toppings. It also doesn’t call for much extra work in the kitchen.

Tips and Variations

• Transform this soup into a chipotle chicken stew just by using less liquid, adding more vegetables such as zucchini, yellow squash or red peppers. Thicken the broth with a corn starch slurry, if needed, for a chowder consistency. 
• Top with 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. It’s the perfect meal to take to work!

Frequently Asked Questions

Do I have to use a slow cooker? You do not necessarily have to use a slow cooker for this soup. It can be made in an Instant Pot or pressure cooker in about 35 minutes on high pressure. Alternatively, you can use pre-cooked shredded chicken and make this soup on the stovetop.

Do I have to use freshly minced garlic? You have ultimate flexibility in your own kitchen! If you don’t have fresh garlic, use minced refrigerated garlic from a jar. Just be aware that the flavour will not be as pungent. I do recommend you purchase a garlic press and keep fresh garlic cloves on hand if possible but I know that’s not for everyone.

What if I don’t want my soup spicy? Leave out the jalapeños and serve with plain sour cream instead of the chipotle crema. It works! This is also a great variation if you have young children who aren’t keen on heat in foods.

Other Recipes You’ll Love

• Black bean soup and  sopa de albondigas (meatball soup) are  other popular Guatemalan and Mexican soups to try. 
• Best Recipes for Day of the Dead in Mexico 

• Mango and Black Bean Salsa

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