Creamy Crockpot Chicken Tortilla Soup with Chipotle
This creamy Crockpot chicken tortilla soup features tender chicken, fire-roasted tomatoes, black beans, and corn, all brought together with a smoky chipotle kick and a rich, creamy finish.
Equipment
- Slow cooker
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Can opener
- Forks
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts thawed
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can fire-roasted diced tomatoes undrained
- 1 (15 oz) can black beans rinsed and drained
- 1 (15 oz) can corn drained (or 1.5 cups frozen corn)
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1-2 chipotle peppers in adobo sauce chopped (plus 1 tsp adobo sauce)
For Creaminess and Finish
- 1/2 cup heavy cream (or softened cream cheese)
- 2 tbsp fresh lime juice
- Salt and black pepper to taste
Optional Toppings
- Tortilla strips
- avocado
- sour cream
- shredded Monterey Jack cheese
- fresh cilantro
- hot sauce
Instructions
Preparation
- Dice the onion, mince the garlic, and chop the chipotle peppers.
Cooking
- Place chicken breasts in the slow cooker, then add all other main ingredients including diced onion, minced garlic, tomatoes, beans, corn, broth, and spices.
- Cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and easily shreddable.
- Remove and shred the cooked chicken, then return it to the slow cooker.
- Stir in heavy cream and fresh lime juice.
- Season to taste with salt and pepper, then serve with optional toppings.
Notes
For extra depth of flavor, consider browning the chicken breasts briefly before adding them to the slow cooker. You can adjust the amount of chipotle peppers to control the level of spice.