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Creamy Chicken Tortilla Soup Crock Pot Recipe

A close-up of a bowl of creamy chicken tortilla soup crock pot topped with cheese, sour cream, and cilantro.
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Make this hearty, creamy chicken tortilla soup easily in your slow cooker. This set it and forget it recipe delivers comforting Mexican flavors perfect for a weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 (4 ounce) package cream cheese, cubed
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: Shredded cheddar cheese, sour cream, avocado, fresh cilantro, tortilla strips

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the chicken broth over the chicken.
  3. Add the black beans, corn, Rotel, diced green chilies, cream of chicken soup, chili powder, cumin, oregano, salt, and pepper to the slow cooker. Do not add the cream cheese yet.
  4. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Remove the chicken breasts from the slow cooker. Shred the chicken using two forks, then return the shredded chicken to the pot.
  6. Add the cubed cream cheese to the soup. Stir until the cream cheese is completely melted and the soup is creamy.
  7. Taste and adjust seasonings if needed.
  8. Ladle the soup into bowls and serve immediately with your favorite toppings.

Notes

  • For extra flavor, you can add 1/2 teaspoon of onion powder and 1/2 teaspoon of garlic powder with the other spices.
  • If you prefer a thicker soup base, remove about 1 cup of the soup liquid before adding the cream cheese, mix 2 tablespoons of cornstarch into that liquid, and then stir the mixture back into the slow cooker after the cream cheese has melted.
  • To make homemade tortilla strips, cut corn tortillas into thin strips, toss with a little oil and salt, and bake at 375 degrees Fahrenheit until crisp.

Nutrition

Find it online: https://cookingbycarla.com/creamy-chicken-tortilla-soup-crock-pot/