Introduction

This Crock Pot Creamy Chicken Tortilla Soup is a comforting and flavorful meal that’s perfect for busy days. Packed with tender chicken, beans, corn, and a touch of spice, it’s easy to prepare and sure to satisfy your cravings.

A white plate filled with a thick, creamy orange stew that has visible shredded chicken, corn kernels, black beans, and small pieces of green peppers mixed in. The stew has a chunky texture with a slightly glossy surface. On top, there are several long, thin, crispy yellow tortilla strips arranged in a small pile. Bright green cilantro leaves are scattered across the stew, adding contrast to the warm colors. A shiny silver spoon is partially submerged in the right side of the stew. The plate is set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, diced
2 jalapenos, seeded and diced
4 garlic cloves, minced
1 1/2 pounds chicken breast
3 cups chicken broth
14 oz crushed tomatoes (half of a 28 oz can)
1 can black beans, drained
1 can southwest corn, drained
1 can Ro-Tel (not drained)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon table salt

Instructions

Step 1: Place the diced onion, jalapenos, and minced garlic into the crock pot.
Step 2: Add the chicken breasts on top of the vegetables.
Step 3: Pour in the chicken broth, crushed tomatoes, black beans, southwest corn, and Ro-Tel with its juice.
Step 4: Sprinkle the chili powder, ground cumin, and salt over the ingredients.
Step 5: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
Step 6: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the crock pot. Stir well to combine.
Step 7: Let the soup cook an additional 15 minutes to allow flavors to meld before serving.

Tips & Variations

Use rotisserie chicken for a quicker version; add it in the last hour of cooking.
Add a can of cream-style corn or cream cheese for an extra creamy texture.
For a milder soup, reduce or omit the jalapenos and Ro-Tel.
Serve with crispy tortilla strips, shredded cheese, sour cream, and fresh cilantro.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze in portioned containers for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

A shallow white plate holds a thick, orange-brown creamy soup filled with shredded chicken, black beans, and corn kernels, giving it a textured and hearty appearance. The soup is garnished with fresh green cilantro leaves scattered across the surface, adding a vibrant green contrast. On top, there is a small pile of crispy yellow tortilla strips arranged neatly in the center. A silver spoon is partially submerged in the soup at the lower right side of the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well and add more flavor. Adjust cooking time if needed; thighs may cook slightly faster.

Is it okay to use canned tomatoes without Ro-Tel?

Absolutely. You can substitute Ro-Tel with diced tomatoes and green chilies or regular diced tomatoes for less heat.

Crock Pot Creamy Chicken Tortilla Soup Recipe

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★★★★★

4.6 from 104 reviews

This Crock Pot Creamy Chicken Tortilla Soup is a hearty and flavorful slow-cooked dish combining tender chicken, aromatic spices, and a medley of vegetables for a perfect comforting meal. The soup features a creamy texture enhanced by crushed tomatoes and a delightful mix of black beans, corn, and jalapenos, ideal for a cozy dinner or a crowd-pleasing gathering.

Author: Matteo
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooking
Cuisine: American, Tex-Mex
Diet: Gluten Free

Ingredients

Scale

Soup Base

1 onion, diced
2 jalapenos, seeded and diced
4 garlic cloves, minced
1 1/2 pounds chicken breast
3 cups chicken broth
14 oz crushed tomatoes (half of a 28 oz can)
1 can black beans, drained
1 can southwest corn, drained
1 can Ro-Tel (diced tomatoes and green chilies), not drained
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon table salt

Instructions

Prepare Ingredients: Dice the onion and jalapenos (removing seeds), and mince garlic cloves to have all aromatics ready for cooking.
Add to Crock Pot: Place the diced onion, jalapenos, minced garlic, chicken breasts, chicken broth, crushed tomatoes, black beans, corn, Ro-Tel, chili powder, ground cumin, and salt into the crock pot.
Cook the Soup: Cover the crock pot with a lid and cook on low heat for 6 to 8 hours or on high for 3 to 4 hours, allowing the chicken to become tender and all flavors to meld together.
Shred Chicken: Once cooked, remove the chicken breasts, shred them using two forks, then return the shredded chicken to the soup and stir to combine thoroughly.
Final Touches and Serve: Adjust seasoning if necessary, then ladle the creamy chicken tortilla soup into bowls. Serve hot and optionally garnish with tortilla strips, shredded cheese, sour cream, or fresh cilantro.

Notes

Use low-sodium chicken broth for better control of saltiness.
For additional creaminess, add a splash of heavy cream or blend a portion of the soup before serving.
Can be garnished with tortilla chips, avocado slices, shredded cheese, or lime wedges for extra flavor and texture.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Keywords: Crock Pot, Chicken, Tortilla Soup, Slow Cooker, Creamy, Healthy, Easy Dinner, Comfort Food