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Easy Creamy Crockpot Chicken Tortilla Soup

A close-up overhead shot of a rich, orange-colored tortilla soup recipe garnished with shredded chicken, crispy tortilla strips, avocado slices, and crema.
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This recipe delivers restaurant-quality, creamy chicken tortilla soup using simple ingredients in your slow cooker, making it a perfect, hearty weeknight comfort meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10 ounce) can diced tomatoes with green chilies (Rotel), undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 large onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1/2 cup heavy cream (optional, for extra creaminess)
  • For serving: Tortilla strips, avocado, shredded cheese, sour cream, fresh cilantro, lime wedges

Instructions

  1. Place the chicken breasts, black beans, corn, diced tomatoes, diced tomatoes with green chilies, green chilies, onion, chicken broth, cumin, chili powder, oregano, salt, and pepper into the basin of your slow cooker.
  2. Stir all ingredients together until combined.
  3. 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 cooked through and tender.
  4. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
  5. Add the cubed cream cheese to the soup. Stir gently until the cream cheese melts completely into the broth, creating a creamy texture.
  6. If you desire a richer, creamier soup, stir in the heavy cream now.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Ladle the soup into bowls. Top each serving with crunchy tortilla strips, sliced avocado, shredded cheese, a dollop of sour cream, cilantro, and a lime wedge.

Notes

  • For homemade crunchy tortilla strips, cut corn tortillas into thin strips, toss lightly with oil and salt, and bake at 375°F (190°C) for 8-12 minutes until crisp.
  • If you do not have a slow cooker, you can simmer this mixture on the stovetop over medium-low heat for about 45 minutes, stirring occasionally, until the chicken is done.
  • For a spicier soup, add 1/4 teaspoon of cayenne pepper with the other spices.

Nutrition

Find it online: https://cutcooktaste.com/tortilla-soup-recipe-easy-creamy-crockpot/