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Crock Pot Creamy Chicken Tortilla Soup

Crock Pot Creamy Chicken Tortilla Soup

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Crock Pot Creamy Chicken Tortilla Soup is a comforting and flavorful dish that brings warmth to any meal. This easy-to-make recipe combines tender chicken, hearty vegetables, and a medley of spices, all simmered together in a slow cooker for maximum flavor development. The creamy texture, enhanced by the addition of cheese, makes it a family favorite. Top this delightful soup with crispy tortilla strips for added crunch and garnish with fresh cilantro for a vibrant finish. Whether it’s a cozy dinner at home or a gathering with friends, this soup is sure to impress everyone at the table.

Ingredients

Scale
  • 1 onion (diced)
  • 2 jalapenos (seeded and diced)
  • 4 garlic cloves (minced)
  • 1.5 pounds chicken breast
  • 3 cups chicken broth
  • 14 oz crushed tomatoes
  • 1 can black beans (drained)
  • 1 can southwest corn (drained)
  • 1 can Ro-Tel (not drained)
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon table salt
  • 2 tablespoons corn starch
  • 8 corn tortillas
  • 1 tablespoon oil (any kind)
  • 2/3 cup heavy cream
  • 1 cup Mexican cheese (+more for serving)
  • cilantro (for garnish)

Instructions

  1. Add the diced onion, jalapeno, minced garlic, chicken breast, chicken broth, crushed tomatoes, black beans, southwest corn, Ro-Tel, chili powder, cumin, and salt to the slow cooker. Cook on low for 6–8 hours until the chicken is tender.
  2. With 30 minutes left to cook, mix cornstarch with ¼ cup of chicken broth in a bowl to create a slurry and stir it into the soup.
  3. Preheat oven to 400°F. Cut corn tortillas into strips and toss with oil before baking them on a sheet for 8–10 minutes until crispy.
  4. After cooking, shred the chicken using two forks and return it to the slow cooker. Stir in heavy cream and Mexican cheese until combined.
  5. Serve hot in bowls topped with crispy tortilla strips and fresh cilantro.

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