Description

This Crockpot Chipotle Chicken Soup is a flavorful, hearty, and spicy slow cooker meal perfect for a cozy dinner. Packed with tender shredded chicken, smoky chipotle peppers, fire-roasted tomatoes, black beans, and corn, it’s a nutritious and satisfying gluten-free soup inspired by Mexican flavors. Easy to prepare and perfect for meal prepping, it can be garnished with fresh cilantro, avocado, cheese, and crunchy tortilla strips for an extra burst of texture and taste.

Ingredients

Scale

Chicken and Broth

1.5 pounds boneless skinless chicken breasts
4 cups low-sodium chicken broth

Vegetables and Beans

1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
1 (14.5-ounce) can fire-roasted diced tomatoes

Spices and Flavorings

1 chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
Salt and pepper to taste

Other Ingredients

1 tablespoon olive oil
Juice of 1 lime
Chopped fresh cilantro, for garnish
Diced avocado, for garnish
Shredded cheese, for garnish (optional)
Tortilla strips or chips, for garnish (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for another 1 minute until fragrant.
Prepare Crockpot Base: Place the chicken breasts at the bottom of the crockpot. Add the sautéed onion and garlic mixture on top.
Add Seasonings and Veggies: Stir in the minced chipotle pepper, adobo sauce, cumin, smoked paprika, dried oregano, fire-roasted diced tomatoes, rinsed black beans, and frozen corn into the crockpot.
Pour in Broth and Cook: Pour the low-sodium chicken broth over all the ingredients. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back to the soup.
Finish and Season: Stir in the lime juice and season with salt and pepper to your taste preferences.
Serve and Garnish: Ladle the soup into bowls and garnish with chopped cilantro, diced avocado, shredded cheese, and crunchy tortilla strips or chips if desired. Serve hot.

Notes

Adjust the spice level by adding more or fewer chipotle peppers according to your heat preference.
For a creamier texture, stir in 1/4 cup heavy cream or a dollop of sour cream before serving.
Leftovers freeze well, making this soup an excellent meal prep option.
Use gluten-free tortilla strips or chips to ensure the dish remains gluten-free.
Feel free to add extra vegetables like bell peppers or jalapeños for more flavor and nutrition.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5g
Sodium: 690mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 6g
Protein: 30g
Cholesterol: 75mg