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Chipotle Chicken Tortilla Soup
Print Recipe
This slow cooker chicken tortilla soup recipe is given a smokey, spicy kick with the addition of chipotle peppers, it's simple, healthy & gluten free!
Course
Main Course, Soup
Cuisine
Mexican
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Servings
6
people
Calories
165
Author
Whitney Bond
Ingredients
1
tbsp
chipotle chili powder
1
tsp
paprika
1
tsp
ground cumin
1
tsp
garlic powder
½
tsp
black pepper
½
tsp
kosher salt
1
lb
boneless, skinless chicken breasts
6
cups
chicken broth
14.5
oz
diced tomatoes
6
oz
tomato paste
1
chipotle in adobo sauce
chopped + 1 tsp adobo sauce
1
cup
onion
diced
1
cup
green bell pepper
diced
2
limes
juiced
¼
cup
fresh cilantro leaves
chopped
Optional Toppings
1
cup
tortilla strips
¼
cup
fresh cilantro leaves
chopped
1
lime
sliced into wedges
1
cup
cheddar cheese
shredded
1
avocado
diced
Instructions
In a small bowl, combine the chipotle powder, paprika, cumin, garlic powder, black pepper and salt.
Rub this mixture on the chicken breast, then place in a large slow cooker.
Pour the chicken broth and diced tomatoes over the chicken.
Add the tomato paste, chipotle chili and adobo sauce, diced onions and bell pepper.
Cook on low for 6-8 hours, or on high 3-4 hours.
Remove the chicken from the slow cooker and shred.
Place back in the slow cooker, then add the lime juice and cilantro.
Serve with your choice of tortilla strips, cheese, fresh cilantro, avocado or lime wedges for topping the soup.
Notes
Nutritional information provided does not include the optional toppings.
Nutrition
Serving:
4
g
|
Calories:
165
kcal
|
Carbohydrates:
17
g
|
Protein:
19
g
|
Fat:
3
g
|
Cholesterol:
48
mg
|
Sodium:
1429
mg
|
Potassium:
1036
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1390
mg
|
Vitamin C:
58.6
mg
|
Calcium:
73
mg
|
Iron:
3.1
mg