How to Make Crock Pot Creamy Chicken Tortilla Soup in 30 Minutes

There’s something so comforting about a warm bowl of soup, especially when it’s made in a Crock Pot. Today, I’m excited to share my recipe for Crock Pot Creamy Chicken Tortilla Soup. This dish is not only delicious but also incredibly easy to whip up, making it perfect for those busy weeknights when you need quick family dinners. With tender chicken, a flavorful broth, and cheesy tortilla strips, this soup is sure to become a family favorite!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for 30-minute meals.
• Rich and creamy texture that warms the soul.
• Versatile ingredients that you can customize to your taste.
• Great for meal prep and leftovers!
• Pairs wonderfully with a side of easy pasta recipes or a fresh salad.

Ingredients

To make this delicious Slow Cooker Creamy Chicken Tortilla Soup, you will need the following ingredients:

• 1 onion (diced)
• 2 jalapenos (seeded and diced)
• 4 garlic cloves (minced)
• 1 1/2 pounds chicken breast
• 3 cups chicken broth (see notes)
• 14 oz crushed tomatoes (half of a 28oz 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
• 2 tablespoons corn starch
• 8 corn tortillas
• 1 tablespoon oil (any kind)
• 2/3 cup heavy cream
• 1 cup Mexican cheese (+more for serving)
• Cilantro (for garnish)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Making this Chicken Taco Soup Crock Pot is a breeze! Just follow these simple steps:

1. Add the first 12 ingredients (from onion to salt) to the slow cooker. Cook on low for 6-8 hours.
2. When there are 30 minutes left, mix 2 tablespoons of corn starch with ¼ cup of the broth. Add the slurry to the soup and cook for 30 more minutes.
3. Preheat the oven to 400°F. Cut the tortillas into 1/4 inch strips. Toss in 1 tablespoon of oil. Bake for 8-10 minutes until crispy.
4. When the soup is done, take out the chicken and shred it with two forks, then return it back to the crockpot. Mix in heavy cream and cheese.
5. Serve your soup with tortilla strips and cilantro on top.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Spicy Chicken Tortilla Soup Crock Pot turns out perfectly:

• For a spicier kick, leave some seeds in the jalapenos or add a dash of hot sauce.
• Feel free to substitute the chicken breast with thighs for a richer flavor.
• Use low-sodium chicken broth to control the saltiness of the soup.
• For a vegetarian version, replace the chicken with chickpeas or tofu.
• Don’t skip the crispy tortilla strips—they add a delightful crunch!

How to Serve

This Tortilla Soup Crockpot is best served hot, garnished with fresh cilantro and extra cheese. You can also pair it with:

• Fresh avocado slices
• Crushed tortilla chips
• A dollop of sour cream
• Fresh lime wedges for a zesty finish

For a complete meal, consider serving it alongside a refreshing salad or one of my favorite easy pasta recipes!

Make Ahead and Storage

This Slow Cooker Tortilla Soup is perfect for meal prep! Here are some tips for making it ahead of time:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To freeze, let the soup cool completely, then transfer it to freezer-safe bags or containers. It can be frozen for up to 3 months.
• Reheat on the stove or in the microwave, adding a splash of broth if it thickens too much.

So, whether you’re looking for a cozy weeknight dinner idea or a dish to impress your friends, this Slow Cooker Creamy Chicken Tortilla Soup is sure to hit the spot. And if you’re in the mood for something refreshing, don’t forget to check out my Green Goddess Juice or Green Detox Juice for a delightful drink to cleanse and hydrate your body!

Happy cooking, and enjoy every spoonful of this delicious soup!