Go Back
–+ servings

Creamy Crockpot Chicken Tortilla Soup

Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Slow Cooker Base
  • 1.5 lbs boneless skinless chicken breasts (approx 2 large breasts)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) whole kernel sweet corn, drained
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juices
  • 1 can (10 oz) red enchilada sauce (mild or medium)
  • 1 can (4 oz) diced green chilies
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
Fiesta Seasoning & Creamy Finish
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt and black pepper, to taste
  • 6 oz brick cream cheese, softened and cubed
  • 2 tbsp fresh lime juice
Serving & Toppings
  • 1 cup crispy tortilla strips or crushed tortilla chips
  • 1 ripe avocado, diced
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 4 wedges fresh lime & sour cream

Method
 

Assemble in Slow Cooker
  1. Place raw chicken breasts in an even layer at the bottom of a 6-quart slow cooker.
  2. Add black beans, sweet corn, fire-roasted tomatoes with juices, enchilada sauce, diced green chilies, diced onion, and minced garlic.
  3. Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and black pepper over the top.
  4. Pour chicken broth over everything and stir gently to combine around the chicken.
Slow Cook & Shred
  1. Cover with lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours) until chicken is fork-tender.
  2. Remove chicken breasts to a cutting board. Shred with two forks into bite-sized pieces and return to the slow cooker.
Melt Cream Cheese & Serve
  1. Add cubed softened cream cheese into the hot soup. Whisk vigorously for 2 to 3 minutes until cheese is fully melted and broth turns silky and creamy.
  2. Stir in fresh lime juice. Ladle hot soup into bowls and garnish generously with crispy tortilla strips, diced avocado, shredded Monterey Jack, cilantro, and sour cream.

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 38gProtein: 36gFat: 13gSaturated Fat: 6gCholesterol: 95mgSodium: 820mgPotassium: 780mgFiber: 7gSugar: 6gVitamin A: 42500IUVitamin C: 14.9mgCalcium: 1200mgIron: 0.5mg

Tried this recipe?

Let us know how it was!