When it comes to comforting, flavorful meals that are as effortless as they are delicious, nothing beats a slow cooker soup. And in the world of hearty, satisfying soups, creamy chicken tortilla soup reigns supreme. It’s the kind of dish that wraps you in warmth and fills your kitchen with the tantalizing aroma of spices and tender chicken. Best of all, the slow cooker does the heavy lifting, transforming simple ingredients into a deeply flavorful, creamy soup that’s perfect for any occasion.
Why Slow Cooker Soups Are a Game-Changer
Slow cookers have long been a go-to appliance for busy families, home chefs, and anyone who loves the idea of having dinner cook itself. Their “set-it-and-forget-it” convenience makes them perfect for soups that require a long, slow simmer. By allowing ingredients to cook together over several hours, the flavors deepen, the chicken becomes meltingly tender, and the broth takes on a rich, creamy consistency.
Creamy chicken tortilla soup is an especially fitting candidate for slow cooking. The gentle heat of the slow cooker ensures that the chicken stays juicy and shreds effortlessly. It also gives time for the spices to meld and the cream cheese to fully integrate into the soup, resulting in a smooth, velvety texture that can’t be rushed. By the time the soup is ready to serve, it’s a symphony of flavors and textures: creamy broth, tender chicken, and just the right kick of spice.
Ingredients
- Chicken breasts (boneless, skinless): 1 pound (about 450g)
- Chicken broth: 4 cups (1 liter)
- Diced tomatoes with green chilies (canned): 1 can (14.5 ounces)
- Black beans (canned, rinsed and drained): 1 can (15 ounces)
- Corn kernels (frozen or canned): 1 cup (about 150g)
- Cream cheese (softened): 4 ounces (1/2 cup)
- Onion (chopped): 1 medium (about 150g)
- Garlic (minced): 3 cloves
- Taco seasoning: 1 packet (about 2 tablespoons)
- Ground cumin: 1/2 teaspoon
- Salt: 1/2 teaspoon (or to taste)
- Fresh cilantro (chopped, optional): For garnish
- Tortilla strips or chips: For serving
Directions
- Prepare the slow cooker: Add the chicken breasts, chicken broth, diced tomatoes with green chilies, black beans, corn, onion, garlic, taco seasoning, cumin, and salt to the slow cooker. Stir to combine.
- Cook on low: Cover and cook on low for 6–8 hours or until the chicken is tender and easily shredded.
- Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker, shred them using two forks, and return the shredded chicken to the slow cooker.
- Add the cream cheese: Stir in the softened cream cheese until it’s fully melted and blended into the soup. This will create a creamy, slightly thickened broth.
- Taste and adjust seasoning: Give the soup a taste and adjust the salt or other seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Top with tortilla strips or chips for added crunch.
Nutritional Information (per serving) (Approximately 1 cup per serving; 6 servings total)
- Calories: ~250
- Protein: ~18g
- Fat: ~10g
- Carbohydrates: ~20g
- Fiber: ~5g
- Sugar: ~3g
- Sodium: ~700mg
A Versatile Dish for Any Occasion
Creamy chicken tortilla soup isn’t just a winter warmer. It’s a versatile meal that can be enjoyed year-round. In the colder months, it’s a comforting, stick-to-your-ribs dinner that pairs beautifully with crusty bread or a side of cornbread. In warmer weather, it can be lightened up by serving smaller portions alongside a fresh, zesty salad. Its versatility also means it’s equally at home at a family dinner table, a casual lunch with friends, or a potluck gathering. With just a few simple toppings—tortilla strips, chopped cilantro, a squeeze of lime—it can look and taste like a restaurant-quality dish.
A Nutritional Powerhouse
This creamy chicken tortilla soup isn’t just about flavor—it also offers solid nutritional benefits. Chicken provides lean protein that keeps you satisfied, while black beans and corn add fiber, vitamins, and minerals. Tomatoes contribute antioxidants, particularly lycopene, which is known for its health benefits. By using a creamy base made with cream cheese, the soup gains richness without relying on heavy cream, making it a more balanced choice than some traditional creamy soups.
For those looking to cut down on calories or fat, simple swaps like reduced-fat cream cheese or a lighter chicken broth can be made without sacrificing taste. Adding extra vegetables, such as diced zucchini or bell peppers, is another way to boost the nutrient content while keeping the soup hearty and satisfying.
Tips for the Perfect Bowl
To ensure your creamy chicken tortilla soup turns out perfect every time, consider the following tips:
- Season as you go: Slow cooking brings out the best in spices, but it’s still important to taste and adjust seasoning as needed. Before serving, give the soup a taste and add more salt, pepper, or spice to suit your preference.
- Shred the chicken just right: When the chicken is cooked to perfection, it should shred easily with two forks. Shredding the chicken directly in the slow cooker is convenient, but if you prefer a more rustic texture, leave some larger chunks.
- Don’t skimp on the toppings: Tortilla strips or chips add a delightful crunch, while fresh cilantro and a squeeze of lime brighten up the rich, creamy flavors. You can also experiment with other toppings like sliced avocado, shredded cheese, or a dollop of sour cream for an extra indulgent touch.
- Serve immediately: While the soup holds well in a slow cooker on the “keep warm” setting, it’s best enjoyed fresh. If you’re preparing it for guests, time it so the soup finishes cooking shortly before you plan to serve.
FAQs About Creamy Slow Cooker Chicken Tortilla Soup
Can I use frozen chicken in the slow cooker?
While it’s possible to use frozen chicken, it’s recommended to thaw the chicken first to ensure even cooking and proper food safety. Using thawed chicken helps it cook more evenly and allows the flavors to develop more fully.
How can I make this soup spicier?
If you prefer a spicier soup, try adding a diced jalapeño or a pinch of cayenne pepper. Another option is to use a spicier variety of diced tomatoes with green chilies. Adjust the heat level to your taste by adding spice gradually.
Can I make this soup dairy-free?
Yes, you can omit the cream cheese and add a dairy-free alternative, such as cashew cream or a plant-based cream cheese. Another option is to use unsweetened coconut milk or a creamy plant-based milk for a non-dairy base.
How long does this soup keep?
This soup will keep in the refrigerator for about three to four days. Store it in an airtight container and reheat gently on the stovetop or in the microwave. If you plan to keep it longer, consider freezing it for up to three months.
What can I serve with this soup?
Creamy chicken tortilla soup is delicious on its own, but it pairs well with a variety of sides. Try serving it with a simple green salad, a side of cornbread, or a platter of fresh-cut fruit. For a heartier meal, offer it alongside rice or quinoa.
Conclusion: A Comforting Classic That Cooks Itself
Creamy slow cooker chicken tortilla soup is the epitome of comfort food made easy. Its rich, creamy broth and bold, satisfying flavors make it a go-to dish for any occasion, from family dinners to casual get-togethers. The slow cooker does the hard work, leaving you free to enjoy the company of friends and family or simply relax while dinner cooks itself. With its balance of hearty ingredients and creamy indulgence, this soup is one you’ll return to time and time again.
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Creamy Slow Cooker Chicken Tortilla Soup
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
Description
Warm, hearty, and bursting with flavor, this Slow Cooker Chicken Tortilla Soup is a game-changer for busy days. Packed with tender shredded chicken, bold spices, and crunchy tortilla strips, it’s an effortless way to enjoy a comforting meal. Serve it with your favorite toppings for a customizable, crowd-pleasing dish.
Ingredients
For the Soup
- 1.5–2 lbs. boneless, skinless chicken breasts
- 10.50 oz. cream of chicken soup
- 1 small yellow onion, diced
- 15 oz. black beans, drained
- 1 jalapeño, seeds removed and minced
- 7 oz. Mexicorn, drained (or any canned corn)
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 14.5 oz. chicken broth
- 1 ½ cups red enchilada sauce (stirred well before measuring)
For Garnishing After Cooking
- ¼ cup finely chopped cilantro
- 1 lime
For Tortilla Strips
- 8 yellow corn tortillas
- 2 tbsp. vegetable or canola oil
- ¼ tsp. salt
Optional Toppings
- Shredded cheese
- Avocado slices
Instructions
- Assemble the Soup:
- Place the chicken breasts, cream of chicken soup, onion, jalapeño, black beans, Mexicorn, cumin, onion powder, and garlic powder into your slow cooker.
- Add the chicken broth and enchilada sauce. Stir to combine.
- Cook the Soup:
- Cover the slow cooker with the lid.
- Cook on HIGH for 4 hours or LOW for 6–8 hours.
- Shred the Chicken:
- Once the cooking time is up, use two forks to shred the chicken directly in the slow cooker. Push the chicken against the edges of the slow cooker to shred it easily.
- Add Fresh Garnishes:
- Cut the lime in half and squeeze both halves into the soup.
- Stir in the chopped cilantro. Leave the soup on the warm setting while preparing the tortilla strips.
- Prepare the Tortilla Strips:
- Preheat your oven to broil (500°F).
- Cut the tortillas into thin strips and toss them with oil and salt in a bowl.
- Spread the strips on a baking sheet and broil for 3 minutes. Stir them and broil for another 2–3 minutes or until golden brown. Keep a close eye to prevent burning.
- Serve the Soup:
- Ladle the soup into bowls and top with the crispy tortilla strips.
- Add optional toppings like shredded cheese and avocado for extra flavor.
Notes
- Spice Level: For a spicier soup, add more jalapeño or a pinch of cayenne pepper.
- Make It Dairy-Free: Substitute the cream of chicken soup with a dairy-free alternative or a homemade roux.
- Store Leftovers: Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or microwave.
- Freeze for Later: Store cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Use Rotisserie Chicken: For a quicker option, use pre-cooked shredded chicken and adjust the cooking time.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
