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The chill of winter is still upon us, and that can mean only one thing, it’s soup season! But let’s take a break from the classics and zest things up a bit. While I love a good chicken noodle, tomato soup paired with grilled cheese, and even the occasional cheddar broccoli soup, I need something with a bit more pizazz. That’s why I whipped up this hearty chicken tortilla soup. Filled with big chunks of chicken, tons of veggies, and spiced up with some chipotle peppers, this dish is so simple to throw together and even more satisfying to eat.
Shredded Chipotle Chicken
This entire dish is extremely low prep and comes together in a crock pot. The star, the chipotle chicken, is what kicks off the cooking process. To begin, add 1lb of boneless, skinless chicken breast to the slow cooker. Sprinkle on 1 pack (1oz) of taco seasoning. Next, add in 1 can (7oz) of chipotles in adobo. If they chipotles are whole, slice them first. Chipotle peppers are dried, smoked jalapeño peppers, which will add a smokey spice to the soup. The adobo sauce is made from dried chiles and vinegar, adding a tangy flavor to the soup as well.
Next, pour in one can of red enchilada sauce (about 10 oz, but you can use more if desired). Mix together so the chicken is evenly coated, then cover. Let the chicken cook on high for 1 1/2-2 hours or until it reached 165 degrees. Once cooked through, remove the chicken from the slow cooker and use 2 forks to shred. You can also use a food processor to pulse the chicken or slice/cube with a knife. Now, add it back to the slow cooker.
Pro tip: double the recipe and save half of the chicken for tacos, quesadillas, salad, or burrito bowls later in the week!
Chicken Tortilla Soup
Now that the chicken is ready, which is the hardest part of the whole recipe, it is time to make some soup! The rest of the recipe is really as simple as dump and go! To the crock pot, add the following:
- 1 cup white onion, diced
- ¾ cup red bell pepper, seeded and diced
- ½ jalapeno seeded and diced
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn kernels
- ½ cup fresh cilantro, minced
- 6 small raw corn tortillas, sliced
- juice of ½ lime
- 6 cup chicken stock/broth
I like to sauté my peppers and onions first, but that is totally optional. Once everything is in the crock pit, stir to combine. The taco seasoning pack should give the soup plenty of flavor, but feel free to add salt to taste here if desired. Cover and cook an additional 1-2 hours on high.
Once the soup is cooked through, the tortillas should be soft enough that they almost disintegrate into the soup. Spoon that soup into a bowl and garnish with shredded cheese, sour cream, avocado, crispy tortilla chips, a lime wedge, cilantro, or whatever else you can think of! This is the perfect soup for a weeknight when it is cold and gloomy. The bright lime and spicy chipotle peppers are sure to perk you right up and shake off the chill!
Want More Soup Recipes?
- Roasted Red Pepper Tomato Soup
- Autumn Squash Soup
- Red Curry Soup
- 30 Minute Miso Ramen Soup
- Creamy Chicken Tortellini Soup
- Shrimp And Corn Chowder
Chicken Tortilla Soup
Equipment
- 1 6+ quart slow cooker
Ingredients
- 1 lb boneless skinless chicken breast
- 1oz pack taco seasoning
- 1 7oz can chipotles in adobo sauce
- 10 oz (1can) red enchilada sauce
- 1 cup white onion diced
- ¾ cup red bell pepper seeded and diced
- ½ jalapeno seeded and diced
- 1 cup canned black beans drained and rinsed
- 1 cup frozen corn kernels
- ½ cup fresh cilantro minced
- 6 small corn tortillas sliced
- juice of ½ lime
- 6 cup chicken stock/broth
- sour cream For garnish
- crispy tortilla strips For garnish
- shredded cheese For garnish
- cilantro For garnish
- lime wedges For garnish
Instructions
- Set a crock pot to high.
- In the crockpot, add in chicken breasts. Season with a pack of taco seasoning. Add in the can of chipotles in adobo (slice them first if they are whole), and a can of enchilada sauce. Stir to combine and let it cook covered for 2 hours.
- Once the chicken is cooked through, use 2 forks to shred the chicken (or use a knife to slice or cube). Add back to the crock pot/
- To the crockpot, add the remaining ingredients (except the garnishes. I prefer to sauté my peppers and onions first, but this is optional.
- Stir to combine and place the lid back on. Cook for an additional 1-2 hours on high.
- To serve, garnish with shredded cheese, sour cream, avocado, crispy tortilla chips, a wedge of lime, or whatever toppings you prefer .
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