Description
This Crockpot Creamy Chicken Tortilla Soup is a comforting, flavorful Mexican-American dish perfect for easy weeknight dinners. Tender shredded chicken simmers slowly with black beans, corn, enchilada sauce, and warm spices, then is blended with cream cheese and heavy cream for a rich, creamy texture. Topped with crunchy tortilla strips, shredded cheese, avocado, and sour cream, this hearty soup delivers bold flavors with minimal effort.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) corn, drained
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 1 can (10 ounces) red enchilada sauce
- 4 cups chicken broth
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Elements and Garnishes
- 8 ounces cream cheese, softened and cubed
- 1/2 cup heavy cream
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- Tortilla strips for topping
- Shredded cheese for topping
- Avocado slices for topping
- Sour cream for topping
Instructions
- Prepare and Layer Ingredients: Place the chicken breasts in the bottom of the crockpot and drizzle with olive oil. Add diced onion, minced garlic, black beans, corn, diced tomatoes with green chilies, red enchilada sauce, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Stir gently to combine all ingredients evenly.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The chicken should be cooked through and tender at the end of this step.
- Shred the Chicken: Remove the chicken from the crockpot and shred it using two forks until finely shredded. Return the shredded chicken to the crockpot and stir well to distribute it throughout the soup.
- Add Creamy Ingredients: Add the softened cream cheese cubes to the crockpot and stir until completely melted and fully incorporated into the soup, creating a creamy texture.
- Finish the Soup: Stir in heavy cream, chopped fresh cilantro, and lime juice. Cover again and cook on low for an additional 15 to 20 minutes to allow the flavors to blend and the soup to become creamy and rich.
- Serve and Garnish: Ladle the creamy chicken tortilla soup into bowls. Top with crunchy tortilla strips, shredded cheese, avocado slices, and a dollop of sour cream as desired before serving.
Notes
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the soup before cooking.
- You can use rotisserie chicken to cut down cooking time by adding it during the last 30 minutes instead of cooking raw chicken.
- If you prefer a thinner soup, add more chicken broth to reach your desired consistency.
