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Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Creamy Chicken Tortilla Soup Creamy, spicy, warm, and comforting creamy chicken tortilla soup all made in a crockpot! The best crockpot creamy chicken tortilla soup recipe!

Prep Time
10 mins
Cook Time
6 hrs
Servings: 6
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 Tablespoon oil
  • 1/2 medium onion (diced)
  • 3 garlic cloves (minced or 1/4 teaspoon Garlic Powder)
  • 1 Jalapeño (diced)
  • 2 lbs. chicken breast
  • 16 ounce jar salsa
  • 4 ounces green chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 32 ounces chicken broth (may use 24 ounces if you desire less broth)
  • (1) 14.5 ounce can black beans (drained)
  • (1) 14.5 ounce can pinto beans (drained)
  • 1/2 cup heavy cream
  • 1/4 cup cilantro (chopped)
Toppings:
  • fried tortilla strips (fry corn tortilla strips in oil for 3-4 minutes)
  • avocado slices
  • shredded cheese
  • sour cream

Instructions

    Cup of Yum
  1. Heat a skillet over medium heat. Add oil and diced onions. Cook for 5-6 minutes. Add jalapeno and garlic and cook for 1 minute longer. Remove and place in the slow cooker. **You may also skip the cooking process and throw the ingredients into the slow cooker.
  2. Add chicken breast (cut into cubes or whole if you want to shred the chicken after cooking), salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth. Cook for 5-6 hours on low.
  3. With 30 minutes remaining of cooking time, add black beans, pinto beans, heavy cream, and cilantro. Continue to heat through.
  4. When ready to serve, top with fried corn tortilla strips, cheese, avocado, and sour cream.
To make Fried Corn Tortilla Strips:
    Cup of Yum
  1. Cut corn tortillas into long strips. Heat oil in a skillet over medium heat. Add corn tortillas and cook for 2-4 minutes, stirring often. Place on a paper-towel-lined plate.