Description
Crock Pot Creamy Chicken Tortilla Soup is a warm, comforting dish that’s perfect for any occasion, from cozy family dinners to entertaining friends on game night. This delightful soup features tender chicken simmered in a creamy broth, enriched with vibrant spices and topped with crispy tortilla strips. The slow cooker does all the work for you, allowing the flavors to meld beautifully while you enjoy your day. Easy to prepare and customizable with your favorite toppings, this soup will quickly become a family favorite that everyone will love!
Ingredients
Scale
- 1 diced onion
- 2 diced jalapeños
- 4 minced garlic cloves
- 1 ½ 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
- Corn tortillas for serving
- 2/3 cup heavy cream
- 1 cup Mexican cheese (+more for serving)
- cilantro (for garnish)
Instructions
- Add onion, jalapeños, garlic, chicken, chicken broth, crushed tomatoes, black beans, southwest corn, chili powder, cumin, and salt to the slow cooker. Stir gently.
- Cover and cook on low for 6 to 8 hours until the chicken is tender.
- Mix cornstarch with a small amount of broth; stir into the soup about 30 minutes before it’s done cooking to thicken.
- Bake tortilla strips at 400°F for 8 to 10 minutes until crispy.
- Shred cooked chicken and return it to the soup along with heavy cream and cheese; mix until well combined.
- Serve hot, garnished with crispy tortilla strips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 90mg