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Easy Crock Pot Creamy Chicken Tortilla Soup

A bowl of creamy tortilla soup topped with shredded chicken, black beans, cheese, tortilla strips, and fresh cilantro.
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Make this comforting, creamy chicken tortilla soup in your slow cooker for an easy weeknight dinner. This recipe delivers rich flavor with minimal hands-on time, perfect for a family favorite.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (15 ounce) can tomato sauce
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup frozen corn
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 ounces cream cheese, cubed
  • 1/2 cup heavy cream or half-and-half
  • For serving: Crispy tortilla strips, shredded cheddar cheese, avocado slices, fresh cilantro

Instructions

  1. Place the chicken breasts, black beans, diced tomatoes with green chilies, tomato sauce, diced green chilies, corn, and chopped onion into the basin of your slow cooker.
  2. Pour in the chicken broth.
  3. Sprinkle the cumin, chili powder, oregano, and smoked paprika over the ingredients. Add salt and pepper.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked.
  5. Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup.
  6. Stir in the cubed cream cheese until it melts completely into the broth, creating a creamy texture.
  7. Stir in the heavy cream or half-and-half. Heat through for about 10 minutes, but do not boil after adding the dairy.
  8. Taste and adjust seasonings if needed. Serve hot, topped with your favorite toppings like crispy tortilla strips, cheese, and avocado.

Notes

  • For smoky flavor, add 1/4 teaspoon of chipotle powder along with the other spices.
  • To make homemade crispy tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375°F for 10-12 minutes until crisp.
  • This recipe is excellent for meal prep; store leftovers in airtight containers for up to 4 days.

Nutrition

Find it online: https://cravybite.link/easy-crock-pot-creamy-chicken-tortilla-soup/