This Slow Cooker Creamy Chicken Tortilla Soup is the ultimate comfort food for the upcoming soup season or any time of the year.
There’s nothing quite like a warm bowl of soup on a cold night. This soup is packed with tender chicken, creamy broth, and bold Mexican flavors. It’s a family favorite that everyone will love. The best part? It’s an easy slow cooker soup recipe that practically cooks itself, saving you time.
If you love Slow cooker recipes, you should try this Slow Cooker Carne Picada, Slow Cooker Taco Potato Casserole, or this Slow Cooker Mexican Stuffed Peppers recipe.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Chicken breasts – Boneless and skinless chicken breasts are tender and shred easily in the soup. You can also use leftover chicken or even rotisserie chicken for added convenience.
- Frozen corn & Black beans – These staples add color, texture, and a subtle sweetness.
- Rotel tomatoes (diced tomatoes with green chilies) – The green chiles lend mild heat and vibrant flavor.
- Yellow onion & Garlic – These aromatics form the base of the soup. Dice them for even cooking.
- Chicken broth – Helps build a flavorful base of the soup. Go for low-sodium broth for more control over seasoning.
- Ground cumin, chili powder, smoked paprika, salt & black pepper – Classic taco seasoning spices give this soup its signature Tex-Mex flavors.
- Cream cheese & Heavy cream – These add richness and create the creamy texture we all love.
- Fresh cilantro – For that touch of freshness at the end of cooking. Feel free to skip if you’re not a fan.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Storage
Storing Leftovers – Store your leftover soup to an airtight container. It will keep in the refrigerator for up to 4 days.
Freezing – Cool the soup before freezing. Store in a freezer-safe container for up to 3 months.
Reheating – Thaw frozen soup overnight in the fridge. Reheat in a pot over low heat, stirring occasionally until warm. Add a splash of chicken broth if the soup thickens too much.
Pro Tip: Avoid freezing soups with heavy cream or cream cheese as they can separate when reheated.
Wendy’s Tips
- Spray the bottom of the slow cooker with non-stick cooking spray to ensure easy cleanup.
- If you prefer crunchy tortilla chips, toast strips of corn tortillas in the air fryer until golden. Sprinkle over the soup before serving.
- Don’t skip on the toppings! Fresh avocado, shredded cheese, and diced tomatoes are all great additions to this soup. Be creative and add your favorite taco toppings for a personalized touch.
- For a vegetarian option, swap out the chicken broth for vegetable broth and omit the shredded chicken. Add extra vegetables like corn or beans for added protein and texture.
What To Serve With Slow Cooker Creamy Chicken Tortilla Soup
Cheddar Cheese Quesadillas: The perfect cheesy side dish.
Cornbread: Sweet or savory cornbread complements the creamy broth beautifully.
Fresh Vegetables: Serve alongside a crisp Butter Bean Salad for balance.
FAQs
Yes! Cook the raw chicken and ingredients on high pressure for 12 minutes, then perform a quick release. Shred the chicken and stir in the creamy elements afterward.
Absolutely. Add shredded leftover chicken or rotisserie chicken during the last hour of slow cooking to heat through.
Slow Cooker Creamy Chicken Tortilla Soup
Equipment
- Slow Cooker
- 2 forks to shred
- Ladel
Ingredients
- 1 pound chicken breasts boneless, skinless
- 15 ounces black beans drained and rinsed
- 1 cup frozen corn kernels
- 10 ounces Rotel diced tomatoes with green chilies
- 4 cups chicken broth
- 1 cup onion chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 ounces cream cheese softened
- ½ cup heavy cream
- ¼ cup fresh cilantro Chopped
Instructions
- Pour the chicken broth over the ingredients, stir to combine, and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts, shred with two forks, and return to the slow cooker.
- Stir in the cream cheese and heavy cream until fully melted and combined.
- Cook for an additional 15-20 minutes to heat through.
- Serve with tortilla strips and optional toppings like shredded cheese, sour cream, and avocado.
Notes
- Spray the bottom of the slow cooker with non-stick cooking spray to ensure easy cleanup.
- If you prefer crunchy tortilla chips, toast strips of corn tortillas in the air fryer until golden. Sprinkle over the soup before serving.
- Don’t skip on the toppings! Fresh avocado, shredded cheese, and diced tomatoes are all great additions to this soup. Be creative and add your favorite taco toppings for a personalized touch.
- For a vegetarian option, swap out the chicken broth for vegetable broth and omit the shredded chicken. Add extra vegetables like corn or beans for added protein and texture.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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This recipe was updated and remade for better taste on 1/17/2025
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