This Crockpot chipotle chicken soup recipe is simple, healthy, and full of flavor! You can easily kick up the spice in this soup if you like it hot.
I love the chipotle in this soup. That smoky heat is just so delicious. Naturally, I didn't go overboard since I can't handle my spice so well, but you can easily add more if that's your thing. A while back I made a Spicy Chipotle Sweet Potato Soup - you may like that too if you enjoy these flavors.
This is actually a pretty good meal prep recipe. Make a big batch for the week!
How to make chipotle chicken soup in the slow cooker
- Chop your onions and celery and mince the garlic.
- Add all ingredients to a slow cooker including the whole chicken breasts.
- Cook on low heat for 6-8 hours or on high heat for 3-4 hours.
- Shred chicken with a fork prior to serving.
This soup can be made with chicken breasts or thighs. I'd add 6-8 chicken breasts to the slow cooker if you want to swap it for the white meat. The darker meat will be more tender, especially if you opt to cook it for the full 8 hours.
You could actually throw in some extra veggies if you have them on-hand and are trying to use them up. You don't need to stick to this recipe too rigidly.
Chipotle chicken soup toppings
- Lime juice
- Tortilla strips/chips
- Sour cream or Greek yogurt
- Fresh avocado
...or skip the toppings altogether.
Pro tip: Don't own a Crockpot? Easily make this chipotle chicken soup on the stove by using the same ingredients and cooked chicken - this will save you a lot of time!
More chicken soup recipes you may like:
- Crockpot Chicken Noodle Soup
- Buffalo Chicken Soup
- Chicken Fajita Soup
- Easy Chicken Tortilla Soup
- Instant Pot Chicken Tortilla Soup Recipe
- Crockpot Mexican Chicken Soup
- Instant Pot Chicken Tortellini Soup
Will you give this slow cooker chipotle chicken soup recipe a try?
Questions? Let me know in the comments below.
Crockpot Chipotle Chicken Soup
- 4 large chicken breasts (boneless, skinless)
- 1/2 medium onion chopped
- 3 sticks celery chopped small
- 1 (15 fluid ounce) can black beans drained
- 1 (12 fluid ounce) can corn drained
- 1 (28 fluid ounce) can diced tomatoes with juices
- 3 cloves garlic minced
- 2 chipotle chilis (chopped) + 1 tablespoon adobo sauce
- 1 teaspoon chili powder
- 4 cups chicken or vegetable broth
- Salt & pepper to taste
- 1 tablespoon cilantro chopped
- Lime wedges optional
- Tortilla strips optional, to taste
- Sour cream or Greek yogurt optional, to taste
- Prep everything except for the garnish ingredients and add them to the slow cooker. I like to add the chicken last so I can give the soup a good stir prior to adding it.
- Cook the soup on high for 3-4 hours or low for 6-8 hours (I cooked it on high for 4 hours).
- Take the chicken out of the Crockpot and shred it using 2 forks. Add it back into the slow cooker. Chop the cilantro and stir it in. Season soup with salt & pepper as needed. Serve immediately. I like to serve with a squeeze of lime juice, but that's optional. Soup freezes well for up to 3 months.
- Serves 6+ depending on how much people eat.
- Soup is slightly spicy; if you're worried about heat, omit the chipotle peppers and just use the adobo sauce. If you want it more spicy, I suggest adding more adobo sauce and chipotle chili peppers.
- Use fire-roasted diced tomatoes for extra flavor.
- This is the 7 quart Crockpot I used to make this recipe.
- Want to make this on the stove? I suggest using pre-cooked chicken (2 cups) and the same ingredient quantities.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Jodi Hankins says
This was FANTASTIC!! Both my husband and I loved it. I did add in a few more chilis as my husband likes stuff on the spicy side. Would you happen to have the nutrition info for it?
Thank you so much, Jodi! I just added it for you, but please keep in mind it's an estimate and doesn't include any toppings as those are subjective.
Misty Peterson says
Made this yesterday and it does not look as hearty red broth as the pictures. Lacking “chili” flavor. Tasted more like a chicken soup with spicy broth. Are you sure it only 1 tsp chili
Powder as recipe states? I would suggest more for the “chili” flavor.
Miranda @ Salt & Lavender says
Hi Misty! Preferences vary, and you're welcome to add more chili powder for your own tastes. Did you include the chopped chipotle chilis and the adobo sauce? In the blog post it specifies that it's not a super spicy soup, more of a smoky spicy. Maybe that's just not what you were looking for.
Bobby Hicks says
Turned out really good my wife liked it and so did I!
Cooking on the stove. Do I keep it at a medium temp the whole 8 hours? Thank you.
Hi! No... medium on the stove is hotter than any slow cooker setting. I'd cook the chicken for about 20 minutes on the stove. See this similar recipe that you could use as a timing guideline: https://bit.ly/3DjUvns
This is one of our favourite soups! Have made it multiple times now, so easy and tasty, and makes a lot! Saw a comment below about making it in the Instant Pot - just got one recently so will try cooking it in that for a quicker meal (said 8min high pressure then quick release). I'll try to comment again with how it goes!
I'm so pleased to hear that, Jon! Yes, let me know how that goes. 🙂
I made this in the crock pot last night for the first time. Another hit! The only change I made was not to use the chili peppers because I can't do spicy. I substituted with 1 tablespoon Adobo seasoning. It had a nice flavor but I think next time I will also add some smoked paprika to give it a little more kick.
We garnished with lime juice, drizzle of sour cream and some colorful tortilla strips. Looking forward to the leftovers!
Thanks again for all of your recipes and have a Happy New Year!
I'm so happy you enjoyed it, Angela! 🙂 I really appreciate you making my recipes and your kind comments throughout this year. Happy New Year! XO
are you using dried or canned chipotle peppers? If dry, are you prepping them by soaking them in water?
Hi Claire! I used canned. The adobo sauce is the liquid they're sitting in inside the can.
This was super good. I doubled the chipotles and added a couple TBS of the adobo sauce. Added a handful of brown rice. Topped it with toasted corn tortilla strips, avocado and juice from half a lime. No regrets on any of that.
That's awesome!! Love your toppings. 🙂
I am reading the comments and love the rice idea. Could either of you tell me if I should cook the rice before? Or can you throw it in to cook?
I made this last night and it was delicious! I tried three recipes from your site this week so far and they were all great. Thank you!
Woo hoo! So glad to hear it, Katie! Thanks for the support. 🙂
Jeff the Chef says
This soup looks really tasty and hearty. It's finally turned to soup weather here, so I'm ready for it.
Thanks so much, Jeff! It's been soup weather here for a while unfortunately... I'm ready for summer again! 😛
How long would you cook this for in the instant pot?
Hi! I would give it 8 min high pressure. Then do a quick release. Enjoy! 😊
THanks, I will give it a try
My local grocery store does not carry chipotle chilis or adobo sauce. Can I make this with crushed chipotle peppers? If so how much?
Hi Katrina! I'd start with 2 teaspoons, but I haven't actually tested this, so I can't say for sure how it would turn out. I'd give it a taste once the chicken is cooked and then add some more if you want it to be more spicy/flavorful. Hope you enjoy the soup. 🙂
It turned out great with the substitutions. I could've used more heat but it was perfect for my boyfriend. Will be a repeat. Thanks for the recipe!
Awesome! So glad it worked out, thanks for letting me know!