Description
This Crockpot Chipotle Chicken Soup is a flavorful and hearty Mexican-inspired dish made with tender chicken thighs, smoky chipotle peppers, fire-roasted tomatoes, black beans, and sweet corn. Slow-cooked to perfection, it delivers a spicy, comforting meal that’s easy to prepare and perfect for busy days.
Ingredients
Scale
Protein & Meat
- 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
Vegetables & Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- Chopped fresh cilantro, for garnish (optional)
- Avocado slices, for garnish (optional)
Spices & Seasonings
- 1 chipotle pepper in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle can)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper to taste
Liquids & Oils
- 1 tablespoon olive oil
- 4 cups low-sodium chicken broth
- Juice of 1 lime
Instructions
- Prepare the base: Add olive oil to the bottom of a 6-quart crockpot to prevent sticking and add flavor.
- Add ingredients: Place chicken thighs in the crockpot. Top with diced onion, minced garlic, chopped chipotle pepper, adobo sauce, cumin, oregano, smoked paprika, chili powder, diced tomatoes, black beans, corn, and chicken broth. Stir gently to combine, ensuring the chicken is fully submerged in the liquid.
- Cook: Cover the crockpot and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should become tender and easy to shred.
- Shred the chicken: Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Finish the soup: Stir in the lime juice and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with chopped fresh cilantro and avocado slices if desired. Serve hot.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For extra heat, add an additional chipotle pepper.
- This soup freezes well—store in airtight containers for up to 3 months.
