Print
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.

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.

Course Soup
Cuisine Tex-Mex
Keyword chipotle chicken soup, slow cooker chipotle chicken soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Author Salt & Lavender

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

  1. 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.

  2. Cook the soup on high for 3-4 hours or low for 6-8 hours (I cooked it on high for 4 hours). 

  3. 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.

Recipe Notes