Description

Crock Pot Creamy Chicken Tortilla Soup is the ultimate comforting dish for any occasion, blending tender chicken with a medley of vibrant flavors. This creamy soup is not only easy to prepare in your slow cooker but also perfect for cozy family dinners or casual lunches. With a rich and satisfying texture, it offers a delightful warmth that will embrace you on chilly days. Customize your bowl with crispy tortilla strips, fresh cilantro, or a dollop of sour cream to enhance the experience. Whether you’re meal prepping or serving guests, this hearty soup is sure to be a hit!

Ingredients

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1 onion (diced)
2 jalapenos (seeded and diced)
4 garlic cloves (minced)
1 1/2 pounds chicken breast
3 cups chicken broth
14 oz crushed tomatoes
1 can black beans (drained)
1 can southwest corn (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)

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Instructions

Add the onion, jalapenos, garlic, chicken breast, chicken broth, crushed tomatoes, black beans, corn, chili powder, cumin, and salt into the slow cooker. Stir gently.
Cook on low for 6 to 8 hours until flavors meld together.
In the last 30 minutes of cooking, mix cornstarch with a small amount of broth until smooth and add it to the soup to thicken.
Preheat your oven to 400°F. Cut tortillas into strips, toss with oil, and bake on a sheet until crispy.
Once cooked, shred the chicken and return it to the pot. Stir in heavy cream and cheese until combined.
Serve in bowls topped with crispy tortilla strips and chopped cilantro.

Prep Time: 15 minutes
Cook Time: 6–8 hours
Category: Main
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 960mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 22g
Cholesterol: 70mg