What the heck is this?
This Crockpot Creamy Chicken Tortilla Soup is your cold-day, lazy-night, feed-everyone-with-zero-effort miracle in a bowl. It’s a Tex-Mex-inspired, slow-cooked wonder that turns simple pantry staples and a couple chicken breasts into a rich, zesty, creamy, slightly spicy, tortilla-loaded soup that practically makes itself. We’re talking tender shredded chicken, fire-roasted tomatoes, black beans, corn, a touch of cream cheese, and all the toppings your heart desires — all swimming in a boldly flavored broth that’ll make you say, “Wait, I made this?”
Why You’ll Love This Recipe
– You toss everything in the crockpot and walk away — truly that simple
– The chicken shreds effortlessly and soaks up all the bold, zesty flavor
– Creamy but not heavy, spicy but not aggressive, comforting but not boring
– Ridiculously customizable with toppings (tortilla chips, avocado, cheese, cilantro — yes, please)
– Freezer-friendly and even better the next day
– A crowd-pleaser that works for picky eaters and flavor lovers alike
The Good Stuff You’ll Need
In the Pot:
– 1 ½ lbs boneless skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) Rotel or fire-roasted diced tomatoes with green chilies
– 1 small onion, finely chopped
– 2–3 cloves garlic, minced
– 4 cups chicken broth
– 1 tsp chili powder
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt and pepper, to taste
– Optional: ½ tsp chipotle powder or a dash of hot sauce if you like it spicy
To Make It Creamy:
– 4 oz cream cheese, softened and cut into cubes
– ½ cup heavy cream or half-and-half
Toppings Galore:
– Crushed tortilla chips
– Shredded cheddar or pepper jack cheese
– Diced avocado
– Sour cream or Greek yogurt
– Lime wedges
– Fresh cilantro
– Jalapeño slices (if you’re wild like that)
Let’s Do This
Step 1: Dump and Go
Place the chicken breasts in the bottom of your slow cooker. Add the black beans, corn, tomatoes (with their juices), chopped onion, garlic, broth, and all the seasonings. Give it a gentle stir, cover, and cook on low for 6–7 hours or high for 3–4 hours. Go live your life.
Step 2: Shred and Creamify
Once the chicken is fall-apart tender, remove it from the slow cooker and shred it with two forks. Add the shredded chicken back into the soup. Stir in the cream cheese and heavy cream. Cover and cook for another 15–20 minutes, until the cream cheese melts fully into the soup. Stir again until smooth and creamy.
Step 3: Garnish Like a Boss
Ladle that gorgeous, creamy, flavor-packed soup into bowls and go wild with toppings. Crushed tortilla chips are non-negotiable. A sprinkle of cheese? Obviously. Avocado, cilantro, a squeeze of lime, and a dollop of sour cream? All highly encouraged.
Serving Suggestions
– Serve with warm flour tortillas or cornbread on the side
– Make it a meal with a crunchy green salad
– Or just go full cozy mode and eat it in sweats with Netflix and your favorite fuzzy socks
Switch It Up
– Swap the chicken for rotisserie or leftover turkey (add it halfway through so it doesn’t dry out)
– Use a dairy-free cream cheese and coconut milk for a dairy-free version
– Add a handful of cooked rice or quinoa at the end for extra heft
– Stir in some spinach or kale during the last 10 minutes for a green boost
Make-Ahead Tips
– Make it up to 3 days in advance and reheat gently on the stove
– Freeze leftovers in single portions — they reheat like a dream
– If freezing, add the cream and cream cheese after thawing for the best texture
Questions People Actually Ask
Q: Can I make this on the stovetop?
A: Yep! Simmer everything (except cream and cream cheese) in a large pot for 25–30 minutes, shred the chicken, then add the creamy stuff and stir to combine.
Q: Can I use frozen chicken?
A: You can — just make sure your slow cooker hits safe temperatures and cook on high for 4–5 hours. Always check that internal temp hits 165°F.
Q: Is it spicy?
A: It’s got a little kick from the Rotel and spices, but nothing wild. Add more heat with hot sauce, jalapeños, or chipotle powder if you’re feeling bold.
Q: Can I leave out the cream cheese?
A: You can, but it won’t be as rich or creamy. Greek yogurt or a splash of heavy cream makes a good alternative.
Crockpot Creamy Chicken Tortilla Soup: Cozy, Creamy, and Seriously Addictive
- Total Time: 50 minutes
- Yield: 6 servings
Description
This Crockpot Creamy Chicken Tortilla Soup is your cold-day, lazy-night, feed-everyone-with-zero-effort miracle in a bowl. It’s a Tex-Mex-inspired, slow-cooked wonder that turns simple pantry staples and a couple chicken breasts into a rich, zesty, creamy, slightly spicy, tortilla-loaded soup that practically makes itself. We’re talking tender shredded chicken, fire-roasted tomatoes, black beans, corn, a touch of cream cheese, and all the toppings your heart desires — all swimming in a boldly flavored broth that’ll make you say, “Wait, I made this?”
Ingredients
In the Pot:
– 1 ½ lbs boneless skinless chicken breasts
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained
– 1 can (10 oz) Rotel or fire-roasted diced tomatoes with green chilies
– 1 small onion, finely chopped
– 2–3 cloves garlic, minced
– 4 cups chicken broth
– 1 tsp chili powder
– 1 tsp cumin
– ½ tsp smoked paprika
– Salt and pepper, to taste
– Optional: ½ tsp chipotle powder or a dash of hot sauce if you like it spicy
To Make It Creamy:
– 4 oz cream cheese, softened and cut into cubes
– ½ cup heavy cream or half-and-half
Toppings Galore:
– Crushed tortilla chips
– Shredded cheddar or pepper jack cheese
– Diced avocado
– Sour cream or Greek yogurt
– Lime wedges
– Fresh cilantro
– Jalapeño slices (if you’re wild like that)
Instructions
Step 1: Dump and Go
Place the chicken breasts in the bottom of your slow cooker. Add the black beans, corn, tomatoes (with their juices), chopped onion, garlic, broth, and all the seasonings. Give it a gentle stir, cover, and cook on low for 6–7 hours or high for 3–4 hours. Go live your life.
Step 2: Shred and Creamify
Once the chicken is fall-apart tender, remove it from the slow cooker and shred it with two forks. Add the shredded chicken back into the soup. Stir in the cream cheese and heavy cream. Cover and cook for another 15–20 minutes, until the cream cheese melts fully into the soup. Stir again until smooth and creamy.
Step 3: Garnish Like a Boss
Ladle that gorgeous, creamy, flavor-packed soup into bowls and go wild with toppings. Crushed tortilla chips are non-negotiable. A sprinkle of cheese? Obviously. Avocado, cilantro, a squeeze of lime, and a dollop of sour cream? All highly encouraged.
Notes
– Serve with warm flour tortillas or cornbread on the side
– Make it a meal with a crunchy green salad
– Or just go full cozy mode and eat it in sweats with Netflix and your favorite fuzzy socks
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~410 kcal per serving
- Fat: ~20g
- Carbohydrates: ~25g
- Protein: ~35g