Description
This Crock Pot Creamy Chicken Tortilla Soup is an effortless, hearty, and comforting meal. Shredded chicken, beans, corn, and tomatoes simmer slowly with spices in the crock pot, then finish with cream and cheese for a rich, creamy texture. Perfect for busy days and cozy dinners!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or frozen)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional toppings: crispy tortilla strips, avocado, cilantro, sour cream, shredded cheese
Instructions
- Place chicken breasts, onion, garlic, jalapeño, chili powder, cumin, smoked paprika, tomatoes, black beans, corn, and chicken broth in the crock pot.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove chicken, shred with two forks, and return to the crock pot.
- Stir in heavy cream and cheddar cheese until creamy and smooth.
- Season with salt and pepper to taste.
- Serve with crispy tortilla strips and toppings of choice.
Notes
For an extra rich flavor, add 1 tsp smoked paprika or a pinch of cayenne. Soup thickens slightly as it cools. Freeze leftovers in individual portions for easy future meals.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crock Pot / Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 380
- Sugar: 5g
- Sodium: 910mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg
Keywords: crock pot creamy chicken tortilla soup, slow cooker chicken soup, easy tortilla soup, creamy mexican soup