halfbakedharvest4.2
Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips
The perfect easy meal to warm up to on cold fall and winter days.
👥 6 Servings⏱️ Prep & Cook: 4h 15m⏳ Prep: 15 min🔥 Cook: 4h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●slow cooker
- ●bowl
- ●pot
- ●stove
📝 Preparation Steps
1
Slow Cooker
2
1. 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, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on low for ⏱️ 6-7 hours or high for ⏱️ 4-5 hours. 2. Shred the chicken using two forks. Stir in the lime juice, and cilantro. 3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!
garlic, minced or grated4 clovespoblano peppers, seeded and chopped2ground cumin2 teaspoonssliced avocado, cheddar, and yogurt, for serving
3
Instant Pot
4
1. Set the instant pot to sauté. Add the olive oil, onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook ⏱️ 5-10 minutes, until very fragrant. Turn the instant pot off. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Cover and cook on high pressure for ⏱️ 8 minutes.2. Once done cooking, use the quick release and release the steam. Shred the chicken using two forks. Stir in the lime juice, and cilantro. 3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!
garlic, minced or grated4 clovespoblano peppers, seeded and chopped2ground cumin2 teaspoonssliced avocado, cheddar, and yogurt, for serving
5
Stove-Top
6
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, poblano peppers, chipotle peppers, paprika, cumin, and a pinch each of salt and pepper. Cook ⏱️ 5-10 minutes, until very fragrant. Add the chicken, then stir in the tomatoes and broth. Season with salt and pepper. Partially cover and simmer over medium-low heat ⏱️ 15-20 minutes, until the chicken is cooked through. 2. Shred the chicken using two forks. Stir in the lime juice, and cilantro. 3. Ladle the soup into bowls. Top, as desired, with yogurt/sour cream, cheese, avocado, cilantro, green onions, and tortilla chips. Zest a lime over each bowl. Eat and enjoy!
garlic, minced or grated4 clovespoblano peppers, seeded and chopped2ground cumin2 teaspoonssliced avocado, cheddar, and yogurt, for serving
Nutrition Facts
calories
511 kcal
serving Size
1 serving
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