Include in Print View:

Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Creamy Chicken Tortilla Soup


Warm up your soul with this Slow Cooker Creamy Chicken Tortilla Soup —a velvety, flavor-packed dish that’s as easy to make as it is delicious!

Perfect for busy weeknights or cozy weekends, this soup combines tender shredded chicken, rich spices, and a creamy finish that’ll have everyone coming back for seconds.


How to Make It


Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Ingredients
Start by gathering all your ingredients—because nothing slows you down like realizing you’re missing something halfway through! Dice onions, mince garlic, and chop tomatoes if you’re using fresh ones. A little prep work goes a long way in making everything smoother. Toss the chicken breasts into the slow cooker first; they’ll cook low and slow until perfectly tender.

Step 2: Build the Flavor Base
In a skillet over medium heat, sauté onions and garlic until fragrant—it’s like giving your kitchen a warm hug of aromas! Add these golden goodies to the slow cooker along with diced tomatoes, corn, black beans, and spices. Stir everything together so the chicken gets coated in all those bold flavors. Pro tip: Don’t skip the cumin—it’s the secret star here!

Step 3: Let It Simmer
Cover the slow cooker and set it on low for 6-8 hours (or high for 4-5 hours). This hands-off approach lets the magic happen while you tackle other things—or just relax. The chicken will become fall-apart tender, and the broth will thicken slightly, creating a luscious base for the final step.

Step 4: Shred and Creamify
Once the chicken is cooked, use two forks to shred it right in the pot—it’s therapeutic, trust me! Then stir in cream cheese or sour cream until melted and smooth, adding that dreamy creaminess we all crave. Finish with a squeeze of lime juice for brightness. This is where the soup transforms from good to “OMG, I need seconds!”

Step 5: Serve with Style
Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, avocado slices, cilantro, and a dollop of sour cream. These toppings aren’t just garnishes—they’re essential layers of texture and flavor. Snap a pic before digging in; this bowl is Instagram-worthy!


Pro Tips

  • Use Rotisserie Chicken: Short on time? Swap raw chicken breasts for pre-cooked rotisserie chicken. Just shred it and add it during the last hour of cooking.
  • Make It Spicy: Add diced jalapeños or a dash of hot sauce to kick things up a notch.
  • Prep Ahead: Chop veggies and measure spices the night before to save even more time.
  • Double Up: This recipe freezes beautifully, so make extra for future meals.
  • Customize Toppings: Let everyone personalize their bowl with their favorite toppings—guac lovers unite!


Storage

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent separation.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 8
Calories: 350
Best Season: Suitable throughout the year
Description

This Slow Cooker Creamy Chicken Tortilla Soup is pure comfort in a bowl. Packed with tender chicken, hearty veggies, and a creamy, cheesy twist, it’s a one-pot wonder that’s perfect for feeding a crowd or meal prepping.

Ingredients
  • 2 lbs boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5oz) diced tomatoes
  • 1 can (15oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 4 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 8 oz cream cheese, softened
  • 1 lime, juiced
  • Optional toppings: crushed tortilla chips, shredded cheddar cheese, sliced avocado, fresh cilantro, sour cream
Instructions
  1. 1
    Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Transfer to the slow cooker.
  2. 2
    Place chicken breasts in the slow cooker. Add diced tomatoes, black beans, corn, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine.
  3. 3
    Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is fully cooked and tender.
  4. 4
    Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the pot.
  5. 5
    Stir in softened cream cheese until completely melted and incorporated. Add lime juice and mix well.
  6. 6
    Ladle soup into bowls and top with crushed tortilla chips, shredded cheese, avocado slices, cilantro, and sour cream as desired. Serve immediately and enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Sugars 4g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a dairy-free version, substitute cream cheese with coconut milk or cashew cream.
  • If you prefer a thinner soup, add additional chicken broth when reheating.
  • Feel free to swap black beans for pinto beans based on preference.
  • Adjust seasoning levels according to your family’s tastes.
  • Double the recipe for larger gatherings or batch cooking.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Slow cooker, creamy soup, chicken tortilla soup, easy dinner, comfort food.
Read it online: https://shortcuttodelicious.com/recipe/slow-cooker-creamy-chicken-tortilla-soup/