Crock Pot Creamy Chicken Tortilla Soup Recipe
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.
- 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
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
- 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.
- 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.
- Season the Soup: Add chili powder, ground cumin, and salt to the crock pot. Stir gently to combine the ingredients evenly with the spices.
- 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.
- 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.
- 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.
- 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.
- 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
