Chipotle Chicken Soup
Combine chicken, chipotle peppers and your favorite veggies in a crockpot to create this delicious soup.
Prep Time 10 minutes mins
Cook Time 8 hours hrs
- 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
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)
- 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.