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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.

white bowl with easy Crockpot chipotle chicken soup with corn, black beans, fire-roasted tomatoes, and chipotle chili peppers

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. 

crockpot with easy slow cooker chipotle chicken soup and a ladle

Chipotle chicken soup toppings

  • Cilantro
  • Lime juice
  • Tortilla strips/chips
  • Sour cream or Greek yogurt
  • Fresh avocado

…or skip the toppings altogether. 

two white bowls with spicy chipotle chicken soup

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:

close-up of bowl of easy chipotle chicken soup

Will you give this slow cooker chipotle chicken soup recipe a try?

Questions? Let me know in the comments below.

This easy Crockpot chipotle chicken soup is easy to make, spicy, and delicious! Corn, black beans, tender chicken, fire-roasted tomatoes, and chipotle chili peppers in adobo sauce make this one tasty soup.
4.70 from 10 votes

Crockpot Chipotle Chicken Soup

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.
Prep: 10 minutes
Cook: 8 hours
Total: 8 hours 10 minutes
Servings: 6

Ingredients 

  • 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

Garnish/Serving Suggestions:

  • 1 tablespoon cilantro chopped
  • Lime wedges optional
  • Tortilla strips optional, to taste
  • Sour cream or Greek yogurt optional, to taste

Instructions 

  • 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.

Notes

  • 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.
     

Nutrition

Calories: 352kcal, Carbohydrates: 33g, Protein: 42g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 100mg, Sodium: 1060mg, Potassium: 1230mg, Fiber: 9g, Sugar: 5g, Vitamin A: 401IU, Vitamin C: 17mg, Calcium: 89mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! Iā€™m Natasha.

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28 Comments

  1. 5 stars
    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!

  2. 5 stars
    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!

    1. I’m so happy you enjoyed it, Angela! šŸ™‚ I really appreciate you making my recipes and your kind comments throughout this year. Happy New Year! XO

  3. 5 stars
    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.

    1. 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?

  4. 5 stars
    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!

    1. Thanks so much, Jeff! It’s been soup weather here for a while unfortunately… I’m ready for summer again! šŸ˜›

  5. My local grocery store does not carry chipotle chilis or adobo sauce. Can I make this with crushed chipotle peppers? If so how much?

    1. 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. šŸ™‚

      1. 4 stars
        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!