Crock-Pot Creamy Chicken Tortilla Soup
A warm and comforting creamy tortilla soup loaded with chicken, beans, and cheese—perfect for busy weeknights and cozy weekends.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 oz taco seasoning
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- Tortilla chips for serving
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- Combine Ingredients: In a crockpot, combine the chicken breasts, black beans, corn, diced tomatoes with green chilies, taco seasoning, and chicken broth.
- Cook: Cover and cook on low for 6-8 hours or high for 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Before serving, shred the chicken inside the crockpot using two forks for easy handling.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese until melted and well combined, creating a rich, creamy texture.
- Serve Warm: Serve the soup hot, topping each bowl with tortilla chips and garnishing with fresh cilantro and lime wedges if desired.
Notes
Ensure the chicken is fully cooked for easy shredding. Add heavy cream towards the end of cooking for a velvety texture.