Description
A hearty and flavorful Crockpot Chipotle Chicken Soup featuring tender shredded chicken, smoky chipotle peppers, black beans, corn, and diced tomatoes, slow-cooked to perfection and served with optional garnishes like cilantro, lime wedges, tortilla strips, and sour cream for a comforting meal.
Ingredients
Scale
Main 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)
Garnishes (Optional)
- 1 tablespoon cilantro (chopped)
- Lime wedges
- Tortilla strips (to taste)
- Sour cream or Greek yogurt (to taste)
Instructions
- Prepare Ingredients: Chop the onion, celery, garlic, and chipotle chilis. Drain the black beans and corn. Gather all ingredients except for the garnish items.
- Add to Slow Cooker: Add the chopped onion, celery, black beans, corn, diced tomatoes (with juices), minced garlic, chipotle chilis, adobo sauce, chili powder, and broth into the slow cooker. Stir to combine. Place the chicken breasts on top last to leave room for stirring before adding them.
- Slow Cook the Soup: Cook the soup on high heat for 3 to 4 hours or on low heat for 6 to 8 hours. The chicken will cook thoroughly and the flavors will meld beautifully in this gentle, slow cooking process.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks until finely shredded.
- Combine and Season: Return the shredded chicken to the slow cooker and stir well to mix with the soup. Chop the cilantro and stir it into the soup. Season with salt and pepper to taste.
- Serve: Serve the soup hot, garnished with a squeeze of lime juice, tortilla strips, and a dollop of sour cream or Greek yogurt if desired. Enjoy immediately or freeze leftovers for up to 3 months.
Notes
- Cooking times vary depending on slow cooker model; adjust as needed.
- For a spicier soup, add more chipotle chilis or adobo sauce.
- This soup freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
- Use vegetable broth for a vegetarian variation (omit chicken).
- Leftover soup can be garnished with shredded cheese, diced avocado, or fresh jalapeño slices for extra flavor.
