Crock Pot Creamy Chicken Tortilla Soup Recipe

Introduction

This Crock Pot Creamy Chicken Tortilla Soup is a comforting and flavorful meal perfect for busy days. Packed with tender chicken, beans, corn, and a touch of spice, it’s creamy and satisfying without much effort.

Ingredients

• 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 (half of a 28 oz can)
• 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

Instructions

1. Step 1: Place the diced onion, jalapenos, and minced garlic in the crock pot.
2. Step 2: Add the chicken breasts, chicken broth, crushed tomatoes, black beans, southwest corn, and Ro-Tel to the crock pot.
3. Step 3: Sprinkle chili powder, ground cumin, and salt over the ingredients. Stir gently to combine.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Step 5: Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the crock pot.
6. Step 6: In a small bowl, mix the corn starch with a few tablespoons of water to create a slurry. Stir this into the soup to thicken.
7. Step 7: Cook on high for an additional 15-20 minutes until the soup has thickened slightly.
8. Step 8: Serve hot with your favorite tortilla chips, cheese, or sour cream if desired.

Tips & Variations

• For extra creaminess, add 1/2 cup of heavy cream or sour cream just before serving.
• Use rotisserie chicken instead of raw chicken breasts to reduce cooking time.
• Add chopped cilantro or a squeeze of lime for fresh flavor.
• If you prefer less heat, omit jalapenos or reduce the amount.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; simply add a splash of chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts to ensure even cooking. If using frozen, increase the slow cooker time and check chicken for doneness before shredding.

Can I make this soup spicy or mild?

You can easily adjust spice levels by adding more or fewer jalapenos and chili powder. Removing the seeds from jalapenos also helps reduce heat.

Crock Pot Creamy Chicken Tortilla Soup Recipe

Print Recipe

★★★★★

4.8 from 72 reviews

This Crock Pot Creamy Chicken Tortilla Soup is a hearty and flavorful slow-cooked soup combining tender chicken, black beans, corn, tomatoes, and a blend of spices. The addition of creaminess and spice plus the slow cooking method makes it perfect for a comforting meal that’s easy to prepare with minimal hands-on time.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 6-7 hours (low) or 3-4 hours (high)
• Total Time: 7 to 7.25 hours (low) or 3.25 to 3.5 hours (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 onion, diced
• 2 jalapeno peppers, seeded and diced
• 4 garlic cloves, minced
• 1½ pounds chicken breast
• 3 cups chicken broth
• 14 oz crushed tomatoes (half of a 28 oz can)
• 1 can black beans, drained
• 1 can southwest corn, drained
• 1 can Ro-Tel (diced tomatoes with green chilies), not drained

Spices & Thickener

• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon table salt
• 2 tablespoons corn starch
• 1/4 cup cold water (to mix with cornstarch)

Finish & Garnishes

• 1 cup heavy cream or half-and-half
• Tortilla chips, crushed, for garnish
• Shredded cheese, for garnish (optional)
• Cilantro, chopped, for garnish (optional)

Instructions

1. Prepare the Vegetables and Chicken: Dice the onion and jalapeno peppers, and mince the garlic cloves. Place these in the crock pot along with the chicken breasts.
2. Add Liquids and Canned Ingredients: Pour in the chicken broth, crushed tomatoes, black beans, southwest corn, and the undrained Ro-Tel. This mixture will form the base of the soup.
3. Season the Soup: Add chili powder, ground cumin, and salt to the crock pot. Stir gently to combine the ingredients evenly with the spices.
4. Slow Cook the Soup: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
5. Shred the Chicken: Remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup and stir well.
6. Thicken the Soup: In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Stir this slurry into the soup to thicken it. Cook on high for an additional 15-20 minutes, stirring occasionally.
7. Add Creaminess: Stir in the heavy cream or half-and-half to make the soup creamy and rich. Heat through but do not boil to prevent curdling.
8. Serve and Garnish: Ladle the soup into bowls. Top with crushed tortilla chips, shredded cheese, and chopped cilantro if desired. Serve hot and enjoy!

Notes

• If using low-sodium chicken broth, adjust salt as needed.
• You can substitute chicken thighs for chicken breasts for more flavor.
• To make it spicier, include seeds from jalapenos or add extra chili powder.
• For a dairy-free version, substitute heavy cream with coconut milk.
• The soup thickens as it cools, so adjust consistency with additional broth if necessary.

Keywords: Crock Pot, Slow Cooker, Chicken Tortilla Soup, Creamy Chicken Soup, Mexican Soup, Easy Dinner