Slow Cooker Creamy Chicken Tortilla Soup Recipe – Cozy Family Favorite

This Slow Cooker Chicken Tortilla Soup is the ultimate easy comfort food! Tender shredded chicken, hearty beans, corn, and zesty tomatoes simmer together in a flavorful broth with just the right amount of spice. Topped with crispy tortilla strips, cheese, and fresh lime, it’s a warm, satisfying meal that practically cooks itself it is perfect for busy weeknights or cozy weekends.

I love an easy crock pot recipe that cooks while I’m doing other things. I find that the slow cooker is the perfect tool to make sure dinner is on the table on days that are just crazy busy. This easy slow cooker soup recipe is the perfect dump and go recipe packed with Mexican flavor! It is full of tender chicken, creamy broth and delicious flavors so it is as hearty as it is easy!

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Ingredients for Slow Cooker Creamy Chicken Tortilla Soup

Here’s what you’ll need to make this slow cooker chicken tortilla soup recipe. I’ve included notes about each ingredient including substitutions. You can find the exact measurements in the printable recipe card below.

Boneless Skinless Chicken Breasts – Chicken breasts make this soup hearty and filling. You can also use chicken tenderloins or boneless skinless chicken thighs. Make sure you use about 2 pounds of chicken for the best results.

Taco Seasoning – You can use your favorite brand of taco seasoning for this recipe. You can also use homemade Mexican seasoning like my fajita seasoning.

Diced Green Chilies – Canned diced green chiles add delicious flavor to this soup. You can use your favorite brand. For extra chili flavor and spice you can add two cans.

Black Beans– Black beans add texture and flavor to this soup. They are also a great source of protein and fiber. I use canned black beans but you can use dried black beans that have been cooked

Diced Tomatoes -You’ll need canned diced tomatoes for this easy soup. I like to use the petite diced ones for smaller bites of tomato but you can use regular if you prefer. You can also use diced tomatoes with green chilies added (such as Rotel) and omit the canned green chilies.

Corn – I like to use frozen corn for this recipe because it keeps its texture well and has great flavor. You can use canned corn but it will be softer. You can also use fresh corn.

Chicken Broth – Chicken broth, chicken stock or chicken bouillon can be used for this recipe. You can also use vegetable broth instead of chicken broth if you prefer.

Cheddar Cheese – Shredded cheddar cheese goes into this soup and is also used as a topping for the finished product. I find that freshly shredded cheese melts much better than the pre-shredded kind for smooth and creamy soup.

Heavy Cream – This is what makes this creamy tortilla soup extra creamy. For a lower fat option you can use half and half or sour cream, but the finished product won’t be a rich and tasty. For a creamy option you can swap out the heavy cream for an 8oz brick of cream cheese.

Tortilla Strips – These add so much flavor and crunch to this creamy crockpot chicken tortilla soup. I like to buy the strips but you can also use crushed tortilla chips, or your favorite corn chip to top your soup. You can use corn tortilla chips or flour tortilla chips.

Fresh Cilantro – This is optional but adds a great fresh flavor to the finished soup. Just chop and sprinkle on top for a burst of flavor.

Sour Cream – Another optional topping we love to add a dollop of sour cream to the top of this soup. It adds additional creaminess and just a little tang.

Here’s How to Make this Easy Chicken Tortilla Soup Recipe

Place the chicken breasts in the slow cooker. Sprinkle taco seasoning across the top of the chicken. 

Spread the diced chilies across the top of the chicken. 

Add in the black beans, undrained tomatoes and corn. 

Pour in the chicken broth. 

Cover and cook on high for 3-4 hours 

Remove the chicken from the slow cooker. Using two forks shred the chicken.

Place shredded chicken back into the slow cooker. 

Add in the shredded cheese and heavy cream. Stir to mix. 

Replace the lid and continue cooking another 30 minutes, stirring occasionally until the cheese is fully melted and the soup is heated through. 

Ladle the soup into bowls. Serve topped with tortilla strips, chopped fresh cilantro, sour cream and shredded cheese. 

FAQ, Tips & Variations for Slow Cooker Chicken Tortilla Soup

Can I use different beans?

Absolutely! You can use any beans you’d like in this recipe. I recommend pinto beans or kidney beans in place of the black beans because they have a similar flavor and will hold up well in this soup.

Can I make this soup dairy free?

Yes! You can make a non- creamy version of this soup that is delicious and dairy free! Just omit the cheese and heavy cream. The result will be more like a chicken taco soup with a stronger tomato flavor.

How to store leftover soup-

Store any leftover soup in an airtight container in the refrigerator. It can be reheated in the microwave or on the stovetop.

Can I use frozen chicken?

Yes! This is a great recipe to make if you forgot to thaw your chicken for dinner! It will take a little longer to cook so make sure you add in about one hour extra of cooking time.

Can I use cooked chicken?

Yes! You can make this recipe with leftover chicken, rotisserie chicken or any other pre-cooked chicken. Because the chicken doesn’t have to cook you can reduce the cooking time significantly. Cook on high about 2 hours.

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