Chipotle Chicken Soup
Combine chicken, chipotle peppers and your favorite veggies in a crockpot to create this delicious soup.
Equipment
- Large crockpot (6-7 quart)
Ingredients
- 2 pounds boneless, skinless chicken (breasts, thighs or a combination)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 14oz can black beans, drained
- 1 12oz can corn, drained
- 1 28oz can diced tomatoes, drained
- 4 cloves garlic, minced
- 4 chipotle chilis, chopped AND 3 tbps adobo sauce
- 1 tsp chili powder
- 4 cups chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 3 cups cooked, rice
- cilantro, tortilla strips, avocado cheese, lime, sour cream to garnish
Instructions
- Add all ingredients, except for garnish, to a large slow cooker. Stir gently.
- Cook on high for 6-8 hours on low, or 4 hours on high.
- Thirty minutes before finished cooking, remove chicken. Shred the chicken and return to crockpot with rice and some chopped cilantro.
- To serve, garnish with shredded cheese, avocado, lime, sour cream, and tortilla strips (see recipe below)
Notes
- To make tortilla strips, cut 10 small tortillas into half-inch strips using kitchen shears or a pizza cutter. Add strips to a large bowl and toss with olive or avocado oil, smoked paprika, onion powder, and garlic powder. Spread half the strips on a Silpat or parchment lined baking sheet and bake at 375 degrees for 6 minutes. Toss strips and bake for another 10 minutes to desired crispness. Repeat with remaining strips. Cooled strips can be stored in an airtight container for up to 1 week. They make a great snack as well as a garnish.