Seeing as though the weather is getting cooler, I have been dying for some soup. Who doesn’t like a hot bowl of delicious goodness on a cold winter’s day? (Okay, it’s still technically fall, but it feels like winter some days, so it counts.) Anyway, this is suuuuuuper easy to make, dairy- and gluten-free, and is absolutely delish. You can add in some of your favorite toppings to make it your own, as well. I really liked mine topped with some of my guacamole, some scallions and fresh parsley. I’m sure you could crush up some taco chips or cut up some tortillas and put them on top for a little something extra, too. Do it up your way.

**I used some extra broth and a little more coconut milk as I had some extra in the fridge.

**I also subbed the cumin for garlic powder. (My husband hates cumin with a passion and can taste it a mile away.)

**Coconut milk…When you open a can of full-fat coconut milk, most likely there will be a hunk of the coconut cream at the top with coconut water at the bottom. You’ll have to stir it to make it blend into a thick liquid. I usually break it up in the can with a knife and stir it. If there are still some chunks when you add it to the soup, that’s ok. They’ll dissolve in the heater liquid when you stir it.

Slow Cooker Chipotle Chicken Soup Recipe (Adapted from the “Paleo Hacks” blog)


  • 1 lb. boneless chicken breasts
  • 6 cups chicken stock
  • 1 medium onion
  • 2 c. freshly diced tomatoes (or 1 can diced tomatoes)
  • 1 can full-fat coconut milk
  • 3 tbsp. chipole peppers in adobo sauce (SAUCE ONLY)
  • 2 tbsp. ground cumin
  • 2 tsp. smoked paprika
  • 2 tsp. salt

Optional Toppings:

  • Chopped parsley or cilantro
  • Diced avocado
  • Guacamole
  • Lime wedges
  • Crushed tortillas chips or Sliced corn tortillas
  • Sliced scallions


  1. Turn slow-cooker to low heat setting and add chicken breasts, tomatoes, onion, chicken stock, chipotle sauce, cumin, smoked paprika, and salt. Cover and cook for 5-6 hours.
  2. Remove chicken and shred with two forks. Add chicken back to slow cooker.
  3. Stir in coconut milk. Cook an additional 20 minutes.
  4. Ladle some soup into a bowl, top with your favorite toppings and serve!

If you make this, I’d love to hear what you think! Made it better or used some substitutions? Let us know!