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Creamy Slow Cooker Chicken Tortilla Soup

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This comforting Crockpot Chicken Tortilla Soup offers a harmonious blend of savory flavors and satisfying textures. Tender shredded chicken simmers gently in a rich, creamy broth infused with aromatic spices, diced tomatoes, sweet corn, and hearty black beans. Each spoonful delivers a delightful combination of warmth and zest, perfectly complemented by fresh avocado, a dollop of cool sour cream, and crisp tortilla strips for an inviting crunch.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts
  • 1 (32 ounce) carton chicken broth
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained (or 1.5 cups frozen corn)
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (8 ounce) block cream cheese, softened and cubed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • For serving:
  • 1 large avocado, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sour cream
  • 2 cups tortilla strips
  • Lime wedges

Instructions

  1. Place chicken breasts, chicken broth, diced tomatoes, black beans, corn, chopped onion, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper into a 6-quart or larger slow cooker.
  2. Stir all ingredients gently to combine.
  3. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and easily shredded with a fork.
  4. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces.
  5. Return the shredded chicken to the slow cooker. Add the softened, cubed cream cheese to the soup. Stir well until the cream cheese is fully melted and incorporated, creating a creamy texture.
  6. Taste the soup and adjust seasonings as needed, adding more salt, pepper, or spices to your preference.
  7. Ladle the hot soup into individual bowls. Garnish generously with diced avocado, fresh chopped cilantro, a dollop of sour cream, and crunchy tortilla strips. Serve immediately with lime wedges on the side.

Notes

For an extra layer of flavor, consider adding a diced jalapeño (seeds removed for less heat) to the slow cooker with the other ingredients.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

To make this soup dairy-free, omit the cream cheese and sour cream. You can use a dairy-free cream cheese alternative or a splash of full-fat coconut milk for creaminess.

Make your own tortilla strips by cutting corn tortillas into thin strips, tossing with a little oil, and baking at 375F (190C) for 8-10 minutes until crisp.

Nutrition

Find it online: https://yummydishideas.com/creamy-slow-cooker-chicken-tortilla-soup/