Description
A hearty and flavorful tortilla soup made with chipotle peppers and topped with salty lime chips, perfect for chilly evenings.
Ingredients
Scale
- 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, to taste
- 1 pound boneless skinless chicken breast
- 2 (14 ounce) cans fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- Juice of 2 limes
- 1/2 cup fresh cilantro, chopped
- Sliced avocado, cheddar, and yogurt for serving
- Salty lime chips for serving
Instructions
- 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 and carefully stir in the diced tomatoes and chicken broth, ensuring everything’s well mixed.
- Season with salt and pepper to taste.
- Cover and cook on low for 6-7 hours or high for 4-5 hours.
- When done, shred the chicken right in the broth using two forks.
- Stir in the lime juice and cilantro.
- Ladle the soup into bowls and top with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl and enjoy!
Notes
Adjust the spice level by varying the number of chipotle peppers. Serve with lime wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg