A cozy, smoky chicken tortilla soup made in the slow cooker with chipotle peppers and black beans, perfect for easy weeknight dinners.
If soup is too thin, mash a few black beans against the side of the pot and stir to thicken. If too thick, add more broth or water. Let chicken rest a couple minutes before shredding to retain moisture. Add lime juice at the end to preserve brightness. Rinse beans to reduce sodium and starch. Adjust chipotle peppers to control spice level.
Keywords: slow cooker, chicken tortilla soup, chipotle, black beans, easy dinner, weeknight meal, smoky soup, gluten-free