Creamy Chicken Tortilla Soup in the Crock Pot
Creamy crockpot chicken tortilla soup is a great set it and forget it recipe. Toss in the base ingredients to cook, shred the chicken, and add some creamy and gooey cheese!
Ingredients
- 2 boneless (skinless chicken breasts)
- ¼ cup taco seasoning (or one taco seasoning packet)
- 4 oz. can diced green chiles (mild or hot)
- 15.5 oz. can black beans (drained and rinsed)
- 14.5 oz. can diced tomatoes (juices included)
- 15.25 oz. can whole kernel corn (drained)
- 4 cups chicken broth
- 2 cups grated Mexican cheese
- 1 cup heavy cream
- tortilla chips (or 6 corn tortillas, cut into strips either air fried or oven baked to crisp them up)
- Cilantro (one bunch for garnish)
Directions
- 1
Place frozen OR thawed chicken breasts in the bottom of the slow cooker.
- 2
Sprinkle taco seasoning over the top of the chicken breasts.
- 3
Spread green chiles, black beans, tomatoes, and corn over the chicken.
- 4
Slowly pour in the chicken broth.
- 5
Cook on HIGH for 3-4 hours.
- 6
Remove chicken breasts from the soup and shred with two forks.
- 7
Return the chicken to the soup and add the cheese and heavy cream.
- 8
Cook an additional 30-minutes - 1 hour, stirring occasionally until the cheese is fully melted and combined and the soup is thickened slightly.
- 9
You can add the tortilla chips directly to the soup along with the cheese and cream and cook for the final 30-60 minutes or crisp the corn tortillas in the air fryer or oven. To crisp the tortilla chips in the air fryer, spray liberally with non-stick cooking spray and bake at 400° for approximately 5 minutes, shaking the basket halfway through cooking.
- 10
Serve soup with additional chopped cilantro, tortilla strips/chips, and avocado, if desired.