This Crockpot Creamy Chicken Tortilla Soup is an easy weeknight dinner. This soup is creamy, thick, and cozy.
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🥰 Why You'll Love This Easy Chicken Tortilla Soup
- Simple Ingredients: There are quite a few ingredients in this recipe, but they are all easy to find, and you probably already have most of them.
- Cozy Comfort Food: This is a delicious soup that is perfect for fall!
- Leftovers: They are even better the next day!
If you need more cozy Fall & Winter dinner ideas, check out my Crockpot Chicken Taco Soup, Creamy Poblano Corn Chowder, 4 Ingredient Potato Soup, or Layered Chicken Enchilada Casserole.
Ingredients & Substitutions
Fresh Vegetables- For fresh vegetables, we are using onions, garlic, and jalapeno peppers.
Canned Vegetables- For canned vegetables, we have tomatoes, black beans, and corn.
Chicken Breast- You will need about one and a half pounds of chicken breast. I've used chicken tenderloins in this recipe before; if you do, reduce the cooking time by an hour.
Chicken Broth- Chicken broth makes the base of the soup. I only used 3 cups to make this a thick, creamy soup. You can add an additional 1-2 cups of broth for a thinner soup.
Seasoning- The seasoning is pretty simple. You will need chili powder, cumin, and salt.
Heavy Cream- You need heavy creamy to give this soup that creamy texture.
Corn Starch- Helps to thicken up the soup even more.
Mexican Cheese- Add cheese to the soup to help make it creamy, and you can use more as a topping. I used a Mexican cheese blend, but pepper jack, Monterey jack, and cheddar would all work!
Corn Tortillas- This wouldn't be a chicken tortilla soup without the crunchy tortilla strips. They are pretty easy to make. You can also buy premade tortilla strips at the grocery store.
Oil- Use a natural oil or olive oil to help crisp the tortilla strips in the oven.
Full ingredient list with quantities in the recipe card below
How to Make Crockpot Chicken Tortilla Soup
Step 1: Add all the ingredients to the slow cooker except for the corn starch, heavy cream, and cheese.
Step 2: When there are 30 minutes left, mix 2 tablespoons of cornstarch with ¼ cup of the broth and add it back into the crockpot.
Step 3: Cut your corn tortillas into ¼-inch by 1-inch strips. Toss them in a tablespoon of olive oil, then spread them out on a sheet pan. Bake at 400F for 8 minutes.
Step 4: Once your time is up, shred the chicken and return it back to the crockpot. Mix in heavy cream and cheese. Serve with tortilla strips, cilantro, and more cheese.
Pro Tips
More toppings: Sour cream, sliced jalapenos, hot sauce.
If you're freezing the soup, leave out the heavy cream for now and freeze it for up to 3 months.
Ingredients
- 1 onion diced
- 2 jalapeno seeded and diced
- 4 garlic cloves minced
- 1 ½ pounds chicken breast
- 3 cups chicken broth see notes
- 14 oz crushed tomatoes (half of a 28oz can)
- 1 can black beans drained
- 1 can southwest corn drained
- 1 can Ro-Tel not drained
- 2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon table salt
- 2 tablespoon corn starch
- 8 corn tortillas
- 1 tablespoon oil any kind
- ⅔ cup heavy cream
- 1 cup Mexican cheese +more for serving
- cilantro for garnish
Instructions
- Add the first 12 ingredients (from onion to salt) to the slow cooker. Cook on low for 6-8 hours.
- When there are 30 minutes left, mix 2 tablespoons of corn starch with ¼ cup of the broth. Add the slurry to the soup and cook for 30 more minutes.
- Preheat the oven to 400F. Cut the tortillas into ¼ inch strips. Toss in 1 tablespoon of oil. Bake for 8-10 min.
- When the soup is done, take out the chicken and shred it with two forks, then return it back to the crockpot. Mix in heavy cream and cheese.
- Serve your soup with tortilla strips and cilantro on top.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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Brooke Ragsdale says
I added a block of cream cheese when I added the other cheeses and it made it super creamy. we will definitely be cooking this again.
I also think adding two additional small cans of green chilies wouldn't hurt either since the cans are so tiny. and I used two cans of Rotel instead of traditional canned diced tomatoes