Crock Pot Creamy Chicken Tortilla Soup
This Creamy Chicken Tortilla Soup is the ultimate cozy slow-cooker meal. Just toss everything in, let it simmer, and finish with cream and cheese for that rich Tex-Mex flavor.
Servings 6 Servings
Ingredients
- 1 ½ pounds chicken breast
- 3 cups chicken broth see notes
- 1 15oz can crushed tomatoes
- 1 15oz can black beans, drained or pinto beans
- 1 15oz can southwest corn, drained or regular corn
- 1 15oz can Ro-Tel, not drained
- 1 onion diced
- 2 jalapeno seeded and diced
- 4 garlic cloves minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoon corn starch
- 8 corn tortillas
- 1 tablespoon olive oil or any kind
- ⅔ cup heavy cream
- 1 cup Mexican cheese +more for serving
- cilantro for garnish
Instructions
- Add the chicken breast, chicken broth, crushed tomatoes, black beans, corn, Ro-Tel, onion, jalapeños, garlic, chili powder, cumin, and salt to the slow cooker. Cook on high for 3-4 hours or 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 to the crockpot. Mix in heavy cream and cheese.
- Serve your soup with tortilla strips and cilantro on top.
Notes
For a thicker soup: Start with 3 cups broth and add extra cream or cheese at the end if you want it thicker.
For a thinner soup: Use 4 cups broth and add more as needed.
Cornstarch & dairy: Add the cornstarch during the last 30 minutes, and stir in the cream and cheese at the end to prevent burning or separating.
Tortilla shortcut: Use store-bought tortilla strips instead of baking your own.
Nutrition
Serving: 1Serving | Calories: 581kcal | Carbohydrates: 56g | Protein: 41g | Fat: 23g | Saturated Fat: 10g | Fiber: 12g | Sugar: 12g
