Slow Cooker Creamy Chicken Tortilla Soup
A cozy and hearty chicken tortilla soup made easy in a slow cooker, featuring tender chicken, beans, and vibrant vegetables in a creamy broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 chicken breasts (boneless and skinless)
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
- 1 cup heavy cream
- Chopped green onions (optional for topping)
- Fresh cilantro (optional for topping)
- Sour cream (optional for topping)
- Crushed tortilla chips (optional for topping)
Instructions
- Combine ingredients: Place the chicken breasts, black beans, corn, diced tomatoes, chicken broth, onion, garlic, chili powder, cumin, salt, and pepper in the slow cooker.
- Cook until tender: Cover and cook on low for 6-8 hours or high for 3-4 hours. The chicken should be cooked through and easily shred.
- Shred the chicken: About 30 minutes before serving, remove the chicken and shred it in the slow cooker. Stir it back into the soup.
- Add cream: Pour in the heavy cream and stir until well combined. Allow the soup to heat through for an additional 30 minutes.
- Serve: Ladle the soup into bowls and top with green onions, cilantro, sour cream, and tortilla chips. Enjoy with rice for a filling meal.
Notes
For a thicker soup, blend part of the soup and stir it back in before adding heavy cream. Adjust the seasoning to taste.