Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

From: Half Baked Harvest

The perfect easy meal to warm up to on cold fall and winter days.


Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6

Ingredients

• 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
• 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 (recipe in notes)

Instructions

Slow Cooker

• In the bowl of your crockpot, combine the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Stir to combine. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours.

• Shred the chicken using two forks. Stir in the lime juice, and cilantro.

• Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Instant Pot

• Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for 8 minutes.

• Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro.

• Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Stove-Top

• Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat 15-20 minutes, until the chicken is cooked through.

• Shred the chicken using two forks. Stir in the lime juice, and cilantro.

• Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!

Recipe Notes

Salty Lime Chips: heat 1/4 cup avocado oil or olive oil in a medium skillet set over medium heat. When the oil shimmers, add 4 thinly sliced corn tortilla strips. Fry 1 minute, then toss and fry another 30 seconds to 1 minute. Drain on a paper towel lined plate. Sprinkle with lime zest and flaky sea salt. Repeat with 4 more tortillas.

See more at Half Baked Harvest