Description

Crock Pot Creamy Chicken Tortilla Soup is the ultimate comfort food, perfect for cozy nights or gatherings with friends and family. This rich and flavorful dish combines tender chicken with vibrant vegetables and a creamy base, all slow-cooked to perfection in your crock pot. With its delightful blend of spices and toppings, this soup not only satisfies your taste buds but is also incredibly easy to prepare. Simply toss the ingredients into the slow cooker and let it work its magic. This versatile recipe is sure to become a family favorite, ideal for both lunch and dinner.

Ingredients

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1 onion (diced)
2 jalapeño (seeded and diced)
4 garlic cloves (minced)
1 ½ pounds chicken breast
3 cups chicken broth
14 oz crushed tomatoes
1 can black beans (drained)
1 can southwest corn (drained)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon table salt
2 tablespoons corn starch
8 corn tortillas
1 tablespoon oil (any kind)
2/3 cup heavy cream
1 cup Mexican cheese (+more for serving)
cilantro (for garnish)

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Instructions

Combine onion, jalapeño, garlic, chicken breast, chicken broth, crushed tomatoes, black beans, southwest corn, chili powder, ground cumin, and salt in the slow cooker. Stir well.
Cover and cook on low for 6 to 8 hours until the chicken is tender.
About 30 minutes before finishing, mix cornstarch with a bit of broth to create a slurry and stir it into the soup.
Preheat oven to 400°F (200°C). Cut tortillas into strips, toss in oil, spread on a baking sheet, and bake for 8–10 minutes until crispy.
Shred cooked chicken in the soup, then stir in heavy cream and cheese until melted.
Serve topped with crispy tortilla strips and fresh cilantro.

Prep Time: 20 minutes
Cook Time: 6–8 hours
Category: Main
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 4g
Sodium: 780mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 7g
Protein: 23g
Cholesterol: 70mg