Slow-Cooker Spicy Chipotle Chicken Tortilla Soup

by | Updated: December 2nd, 2016 | Read time: 2 minutes

You’ve waited all summer—soup season is almost back! But you don’t need to be shivering in a sweater to enjoy this spicy, stew-like dish. With fiery fiesta flavor and nutritious additions like black beans, roasted tomatoes and chopped chicken, it’s a Mexican-style meal that’s perfect any night—even when you don’t have time to cook. Just toss the ingredients in a slow cooker and steer clear of the kitchen until the timer dings. For a gourmet touch, top with homemade oven-baked corn tortilla strips, shredded cheese, diced avocado and a fresh lime wedge.

Chipotle Chicken Tortilla Soup


1 (28-oz.) can fire-roasted crushed tomatoes
1 (14-oz.) can black beans, drained/rinsed
1 red pepper, chopped
1  sweet onion, finely diced
4 cloves garlic, minced or grated
1-1/2 lbs. boneless/skinless chicken breast
4 cups chicken broth
1 tsp. ground cumin
1-1/2 tsp. chipotle chili powder
2 limes
1 tsp. salt, plus more to taste
1/2 tsp. pepper, plus more to taste
1/4 cup fresh cilantro, chopped, plus more for garnish
Cooking spray

Tortilla strips & toppings
6 corn tortillas, cut into strips
1 Tbsp. olive oil
1 avocado, chopped
1 lime, cut into wedges
1/2 cup Monterrey jack or sharp cheddar cheese, shredded
A few good pinches of salt and pepper


  1. Spray a 5- to 6-quart slow cooker with cooking spray. Add tomatoes, red pepper, onions, garlic, chicken broth, chicken, spices, salt and pepper. Juice limes into slow cooker, then toss in the rinds.
  2. Cook soup, covered, on low-heat setting 4 to 6 hours or until chicken is tender and shreds easily.
  3. Remove chicken and shred. (Tip: Use two forks.) Remove limes from slow cooker.
  4. Place chicken back in slow cooker. Stir in black beans and cilantro. Cook another 15 minutes, covered.
  5. When soup is almost finished, preheat oven to 375 degrees F. Cut tortillas into strips. Lightly grease baking sheet and arrange strips on sheet. Drizzle with olive oil and salt and pepper. Toss to coat strips and bake for 15-20 minutes, stirring every 10 minutes.
  6. Ladle soup into bowls. Top with baked tortilla strips, cheese, diced avocado, fresh lime wedge and chopped cilantro.