Crockpot Chicken Soup

Servings: 6
Jump To Recipe Print Recipe

I wasn’t even going to bother taking pictures or posting this recipe. My inner critic came out to play telling me it was too “basic”, but I decided to post to my Instagram story to ask you all if you would be interested instead of just blowing it off. I got so many Yes answers and even a few messages saying easy crockpot recipes were your favorite, that I decided to post it. Thank you to those who responded and encourage me to continue my gluten free kitchen journey. This recipe blog is a passion of mine that started out as needing to learn what my life would look like being gluten free and has turned into a fun hobby.

This recipe was inspired by tortilla soup, with a New Mexican twist. Rather than spend time making tortilla strips I topped my soup with some delicious Trader Joe’s rolled corn tortilla chips. They are so tasty! Besides, who has time to make tortilla strips? To add some heat I used some chipotle adobo sauce. The can I got didn’t have chilis in it, it was just the delicious sauce. I always have so much extra of this. I have frozen some in small mason jars before. You can add adobo sauce to just about any recipe. I’ll often add to my quiche, egg bites, and chile. Adobo has a very nice flavor. The heat usually comes with the chilis and the seeds, which are absent in this recipe. My heat tends to come from my hatch chiles because I’m a good New Mexican girl! I used some medium heat 505 jarred hatch chile, which I usually find at Whole Food’s or Gelson’s. The 4 oz cans of mild chile will work great. If you like hatch green chile, check out my post on it. I garnished mine with more lime juice, cotija cheese and the chips.

Ok, let me tell you about these bowls. They are oven safe and so cute! I got them recently on Amazon because I want to make some french onion soup. These will be perfect to put in the broiler. Last time I looked they were 25% off.

Print Recipe

Crockpot Chicken Soup

Author: Emily Rogers Courses:
Servings: 6

Ingredients

Instructions

  1. Put the chicken breasts at the bottom of the crockpot and add everything except the cotija cheese (if using).

  2. Stir and cook on high for 4 hours or on low for 6 hours.

  3. Once done cooking, remove the chicken, shred and stir back into crockpot. 

  4. Taste test! Does it need salt? Lime? More adobo sauce?

    I ended up using 3 tsp of adobo total and more lime juice

  5. Top with cotija cheese, chips and enjoy!