Description
This Crockpot Chicken Tortilla Soup is a creamy, comforting, and flavor-packed dish made easy in the slow cooker. Loaded with tender chicken, beans, corn, and a cheesy broth, it’s perfect for cozy dinners or casual gatherings.
Ingredients
- 2 boneless skinless chicken breasts
- 1/4 cup taco seasoning (or one taco seasoning packet)
- 4 ounces canned diced green chiles (mild or hot), drained
- 15.5 ounce can black beans, drained and rinsed
- 14.5 ounce can diced tomatoes, juices included
- 15.25 ounce can whole kernel corn, drained
- 4 cups chicken broth (low-sodium recommended)
- 2 cups grated Mexican cheese blend
- 1 cup heavy cream
- Tortilla chips or 6 corn tortillas, cut into strips and crisped
- 1 bunch cilantro, chopped for garnish
Instructions
1. Place the frozen or thawed chicken breasts in the bottom of the slow cooker and sprinkle the taco seasoning evenly over the top.
2. Spread the diced green chiles, drained black beans, diced tomatoes with juices, and drained corn over the chicken for even distribution of flavors.
3. Slowly pour in 4 cups of chicken broth so ingredients are mostly covered. Cook on HIGH for 3 to 4 hours depending on whether the chicken is frozen or thawed.
4. Remove the chicken breasts and shred them with two forks, then return the shredded meat to the slow cooker to absorb the broth.
5. Stir in 2 cups grated Mexican cheese and 1 cup heavy cream. Cook for an additional 30 to 60 minutes, stirring occasionally until the cheese melts and the soup thickens slightly.
6. Either add tortilla chips to bowls or crisp cut tortilla strips in an air fryer at 400°F for about 5 minutes. Serve garnished with chopped cilantro and optional avocado.
Notes
For a spicier kick, use hot green chiles or add jalapeños.
Frozen chicken can be used directly, just cook on HIGH for closer to 4 hours.
To lighten up the soup, use half-and-half instead of heavy cream and reduced-fat cheese.
This soup stores well in the fridge for 3–4 days and can be frozen without the cream and cheese. Add those in after reheating for best texture.
For a thicker soup, mash some of the beans before adding or stir in a cornstarch slurry at the end.
Try adding a squeeze of lime juice or sliced avocado for extra brightness.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 0g
- Sodium: 0mg
- Fat: 31g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 253mg