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