Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips.
Ingredients
- 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
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- kosher salt and black pepper
- 1 pound boneless skinless, chicken breast
- 2 (14 ounce) cans fire-roasted diced tomatoes
- 4 cups low-sodium chicken broth
- juice of 2 limes, plus lime zest for serving
- 1/2 cup fresh cilantro, chopped, plus more for serving
- sliced avocado, cheddar, and yogurt, for serving
- salty lime chips
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 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!
- 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!
- 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!
Source
Original recipe: View Original