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Slow Cooker Creamy Chicken Tortilla Soup

Slow cooker creamy chicken tortilla soup recipe! Zesty chicken, corn & creamy broth,a cozy, kid-friendly family dinner. Easy fall slow cooker win. Try now!
Course Main Course
Cuisine Mexican
Keyword slow cooker

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Prep Time 10 minutes
Cook Time 4 hours
Servings 6

Ingredients

  • 2 Large Boneless Skinless Chicken Breasts
  • 1 Packet Taco Seasoning
  • 1- 4 oz Can Diced Chilies drained
  • 1- 15 oz Can Black Beans drained and rinsed
  • 1- 15 oz Can Diced Tomatoes undrained
  • 2 Cups Frozen Corn
  • 4 Cups Chicken Broth
  • 2 Cups Grated Cheddar Cheese
  • 1 Cup Heavy Cream
  • Tortilla Strips

Optional Toppings

  • Fresh Cilantro chopped
  • Sour Cream
  • Shredded Cheese

Instructions

  • Place the chicken breasts in the slow cooker. Sprinkle taco seasoning across the top of the chicken.
    2 Large Boneless Skinless Chicken Breasts, 1 Packet Taco Seasoning
  • Spread the diced chilies across the top of the chicken.
    1- 4 oz Can Diced Chilies
  • Add in the black beans, undrained tomatoes and corn.
    1- 15 oz Can Black Beans, 1- 15 oz Can Diced Tomatoes, 2 Cups Frozen Corn
  • Pour in the chicken broth.
    4 Cups 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.
    2 Cups Grated Cheddar Cheese, 1 Cup Heavy Cream
  • 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.
    Tortilla Strips, Fresh Cilantro, Sour Cream, Shredded Cheese