Print

Crock Pot Creamy Chicken Tortilla Soup

Crock Pot Creamy Chicken Tortilla Soup
Print Recipe

This Crock Pot Creamy Chicken Tortilla Soup is a warm, comforting, and easy slow-cooker meal packed with bold Tex-Mex flavors. Tender chicken, hearty beans, sweet corn, and tomatoes simmer together until perfectly seasoned, then finished with cream and melted cheese for a rich, cozy bowl of goodness. It’s perfect for busy weeknights, meal prep, or feeding a hungry family with minimal effort.

Ingredients

Scale

  • 1½ pounds chicken breast

  • 3 cups chicken broth (see tips)

  • 1 (15 oz) can crushed tomatoes

  • 1 (15 oz) can black beans, drained (or pinto beans)

  • 1 (15 oz) can southwest corn, drained (or regular corn)

  • 1 (15 oz) can Ro-Tel tomatoes (do not drain)

  • 1 onion, diced

  • 2 jalapeños, seeded and diced

  • 4 garlic cloves, minced

  • 2 tablespoons chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon salt

  • 2 tablespoons cornstarch

  • 8 corn tortillas

  • 1 tablespoon olive oil

  • ⅔ cup heavy cream

  • 1 cup Mexican cheese blend (plus more for serving)

  • Fresh cilantro, for garnish

Instructions

  1. Add chicken breast, chicken broth, crushed tomatoes, black beans, corn, Ro-Tel, onion, jalapeños, garlic, chili powder, cumin, and salt to the slow cooker.

  2. Cook on high for 3–4 hours or low for 6–8 hours.

  3. About 30 minutes before the soup is done, mix cornstarch with ¼ cup broth to make a slurry. Stir into the soup and continue cooking.

  4. Preheat oven to 400°F (200°C). Cut tortillas into thin strips, toss with olive oil, and bake for 8–10 minutes until crisp.

  5. Remove chicken from the slow cooker, shred with two forks, and return it to the pot.

  6. Stir in heavy cream and cheese until melted and smooth.

  7. Serve hot, topped with tortilla strips and fresh cilantro.

Notes

  • Thicker Soup: Start with 3 cups broth and add extra cheese or cream at the end if needed.

  • Thinner Soup: Use 4 cups broth and add more as desired.

  • Prevent Curdling: Always add cornstarch during the last 30 minutes and stir in dairy at the end.

  • Shortcut Option: Use store-bought tortilla strips instead of baking your own.

  • Extra Toppings: Avocado slices, sour cream, lime wedges, or green onions make great additions.

Find it online: https://chocotune.com/crock-pot-creamy-chicken-tortilla-soup/