Slow Cooker Creamy Chicken Tortilla Soup
This slow cooker version of creamy chicken tortilla soup is full of warmth, simple ingredients and heart‑filled cooking memories. It’s comfort food made effortless.
Equipment
- Slow cooker (crock pot)
Ingredients
Main Ingredients
- 1 lb chicken breasts (boneless, skinless) or use rotisserie chicken for shortcut
- black beans drained & rinsed
- frozen corn
- 1 white onion diced
- diced tomatoes with green chiles
- diced green chiles
- chicken broth
- sour cream for creamy finish
- shredded cheddar cheese
Seasonings & Garnishes
- 1 tbsp taco seasoning
- salt & pepper to taste
- fresh cilantro, diced avocado, crushed tortilla chips optional toppings
Instructions
- Add chicken breasts, black beans, corn, onion, diced tomatoes with green chiles, diced green chiles, taco seasoning, chicken broth, salt & pepper into the slow cooker.
- Cover and cook on LOW for about 8 hours or on HIGH for about 4 hours, until chicken is tender.
- Remove the chicken and shred it with forks. Return shredded chicken to the slow cooker.
- In a separate bowl, whisk sour cream with some warm soup broth until smooth. Stir sour cream mixture and shredded cheddar cheese into the soup until melted and creamy.
- Ladle into bowls and top with fresh cilantro, diced avocado, crushed tortilla chips and a squeeze of lime if desired.
Notes
For best texture, whisk sour cream with warm broth before adding. Use freshly shredded cheddar cheese for smoother melting. Adjust thickness by adding or reducing broth. It freezes well — for freezer storage, leave out the dairy until reheating.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 28gFat: 12gSaturated Fat: 5gCholesterol: 75mgSodium: 580mgPotassium: 450mgFiber: 6gSugar: 4gVitamin A: 650IUVitamin C: 18mgCalcium: 150mgIron: 2.3mg
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