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Creamy Chicken Tortilla Soup in the Crock Pot Recipe

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3.9 from 6 reviews

This creamy chicken tortilla soup slow-cooked in a crockpot delivers a rich and hearty meal with layers of flavorful beans, corn, tomatoes, and tender shredded chicken. Finished with melted cheese and creamy heavy cream, it is topped with crispy tortilla strips and fresh cilantro for a comforting and satisfying American-Mexican fusion soup perfect for an easy set-it-and-forget-it meal.

  • Total Time: 3 hours 45 minutes
  • Yield: 8 servings

Ingredients

Soup Base

  • 2 boneless skinless chicken breasts
  • ¼ cup taco seasoning or one taco seasoning packet
  • 4 oz. can diced green chiles (mild or hot)
  • 15.5 oz. can black beans, drained and rinsed
  • 14.5 oz. can diced tomatoes, juices included
  • 15.25 oz. can whole kernel corn, drained
  • 4 cups chicken broth

Creamy Finish

  • 2 cups grated Mexican cheese
  • 1 cup heavy cream

Toppings

  • Tortilla chips or 6 corn tortillas, cut into strips (either air fried or oven baked to crisp them up)
  • One bunch cilantro, chopped for garnish
  • Optional: diced avocado for serving

Instructions

  1. Prepare the Crockpot Base: Place frozen or thawed chicken breasts at the bottom of the slow cooker. Sprinkle the taco seasoning evenly over the chicken to infuse flavors during cooking.
  2. Add Layered Ingredients: Spread the diced green chiles, black beans, diced tomatoes with juices, and drained corn evenly over the seasoned chicken in the crockpot.
  3. Pour in Broth and Cook: Slowly pour the chicken broth into the crockpot, ensuring all ingredients are submerged. Cook on HIGH setting for 3 to 4 hours until chicken is tender and fully cooked.
  4. Shred the Chicken: Remove the chicken breasts from the soup and shred them finely using two forks. Return the shredded chicken back to the crockpot to combine with the soup base.
  5. Add Cheese and Cream: Stir in the grated Mexican cheese and heavy cream to the soup. Cook for an additional 30 minutes to 1 hour, stirring occasionally, until the cheese melts completely and the soup thickens slightly.
  6. Prepare Tortilla Strips: For crispy tortilla toppings, either add tortilla chips directly into the soup in the last 30–60 minutes of cooking or crisp the corn tortilla strips separately. To crisp in the air fryer, spray strips with non-stick spray and air fry at 400°F (204°C) for about 5 minutes, shaking halfway through. Alternatively, bake in the oven until crisp.
  7. Serve and Garnish: Ladle the creamy chicken tortilla soup into bowls. Top with crispy tortilla strips or chips, freshly chopped cilantro, and avocado pieces if desired for added freshness and texture.

Notes

  • Using frozen chicken breasts is convenient and works well as they cook to tender perfection in the crockpot.
  • Adjust the heat level by choosing mild or hot diced green chiles according to your taste preference.
  • Adding the tortilla chips directly into the soup will soften them; crisp them separately to keep them crunchy as a garnish.
  • Stir the soup occasionally during the last cooking phase to prevent the cheese from sticking or clumping.
  • For a lighter option, substitute heavy cream with half-and-half or evaporated milk, though the soup will be less rich.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Soup, Main Course
  • Method: Slow Cooking
  • Cuisine: American, Mexican

Find it online: https://monicarecipes.com/creamy-chicken-tortilla-soup-in-the-crock-pot-recipe/