Description
Warm, creamy, and bursting with flavor, this soup combines smoky chipotle with tender chicken and crunchy tortilla chips, perfect for family dinners or meal prep.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 2–4 chipotle peppers in adobo, finely chopped (or 1 tablespoon chipotle chili powder)
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- Kosher salt and black pepper to taste
- 1 pound boneless skinless chicken breast
- 2 (14 ounce) cans fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- Juice of 2 limes, plus lime zest for serving
- 1/2 cup fresh cilantro, chopped, plus more for serving
- Sliced avocado, cheddar, and yogurt, for serving
- Salty lime chips
Instructions
- In the bowl of your crockpot, combine olive oil, onion, garlic, poblano, and chipotle peppers; add smoked paprika, cumin, and season with salt and pepper.
- Place the chicken on top, pour in the diced tomatoes and chicken broth, then cover and cook on low for 6-7 hours or high for 4-5 hours.
- Once cooked, shred the chicken using two forks and stir in lime juice and cilantro.
- Ladle the soup into bowls and top with yogurt, cheese, avocado, cilantro, green onions, and tortilla chips.
- For the salty lime chips, fry corn tortilla strips in oil until crispy, then sprinkle with lime zest and salt. Serve and enjoy!
Notes
For added flavor, let the soup simmer for a bit longer on the ‘warm’ setting after cooking. Best served with toppings and a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 80mg