Description
This Crockpot Chipotle Chicken Soup is a hearty and flavorful Mexican-inspired dish made with tender chicken, smoky chipotle peppers, black beans, and fire-roasted tomatoes. Slow-cooked to perfection, it’s infused with spices like cumin, smoked paprika, and oregano, then finished with fresh lime juice and optional garnishes of cilantro and avocado for a creamy texture. Perfect for a comforting meal with a mild smoky heat, this soup is easy to prepare and ideal for busy days.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 chipotle pepper in adobo sauce, minced (plus 1–2 teaspoons adobo sauce)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 4 cups chicken broth
- Juice of 1 lime
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Optional Garnishes
- Chopped fresh cilantro
- Avocado slices
Instructions
- Combine Ingredients: Add the chicken, olive oil, diced onion, minced garlic, minced chipotle pepper, adobo sauce, fire-roasted diced tomatoes, black beans, frozen corn, ground cumin, smoked paprika, dried oregano, salt, pepper, and chicken broth to a slow cooker. Stir well to combine all ingredients evenly.
- Cook Soup: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours. Cook until the chicken is tender and easily shreds with a fork.
- Shred Chicken: Remove the chicken from the slow cooker carefully. Using two forks, shred the chicken into bite-sized pieces.
- Return Chicken and Finish: Return the shredded chicken to the slow cooker and stir it into the soup. Add the fresh lime juice and taste to adjust seasoning with more salt, pepper, or adobo sauce if desired.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro and avocado slices if using. Serve hot for a cozy, flavorful meal.
Notes
- For a spicier version, add an extra chipotle pepper or a pinch of cayenne pepper to the soup.
- This soup pairs wonderfully with crunchy tortilla strips or a dollop of sour cream for added creaminess.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican-Inspired
