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.
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.