Crockpot Chipotle Chicken Soup

Crockpot Chipotle Chicken Soup

from saltandlavender.com
490 min
6 servings

Ingredients

  • 4 large chicken breasts (boneless, skinless)
  • 1/2 medium onion (chopped)
  • 3 sticks celery (chopped small)
  • 1 (15 fluid ounce) can black beans (drained)
  • 1 (12 fluid ounce) can corn (drained)
  • 1 (28 fluid ounce) can diced tomatoes (with juices)
  • 3 cloves garlic (minced)
  • 2 chipotle chilis (chopped) + 1 tablespoon adobo sauce
  • 1 teaspoon chili powder
  • 4 cups chicken or vegetable broth
  • Salt & pepper (to taste)
  • 1 tablespoon cilantro (chopped)
  • Lime wedges (optional)
  • Tortilla strips (optional, to taste)
  • Sour cream or Greek yogurt (optional, to taste)

Directions

  1. 1

    Prep everything except for the garnish ingredients and add them to the slow cooker. I like to add the chicken last so I can give the soup a good stir prior to adding it.

  2. 2

    Cook the soup on high for 3-4 hours or low for 6-8 hours (I cooked it on high for 4 hours). 

  3. 3

    Take the chicken out of the Crockpot and shred it using 2 forks. Add it back into the slow cooker. Chop the cilantro and stir it in. Season soup with salt & pepper as needed. Serve immediately. I like to serve with a squeeze of lime juice, but that's optional. Soup freezes well for up to 3 months.