Slow Cooker Creamy Chicken Tortilla Soup
User Reviews
5
Slow Cooker Creamy Chicken Tortilla Soup
Description
The Slow Cooker Creamy Chicken Tortilla Soup brings together chicken breast, salsa, green chilies, and beans in a slow cooker to develop layered flavors throughout a long, gentle cooking process. Onions, jalapeño, and garlic are first sautéed to soften and release aromatics before being combined with the main ingredients. Ground chili powder, cumin, salt, and pepper add depth and balanced spice.
The soup becomes creamy with the addition of heavy cream and fresh cilantro near the end of cooking, creating a smooth finish without overpowering the other ingredients. The chicken can be cooked whole or cubed, allowing for options in texture once shredded or retained. Toppings like fried corn tortilla strips add a contrasting crunch, while avocado slices, cheese, and sour cream provide richness and coolness to the spicy broth.
Frying the corn tortilla strips involves cooking cut pieces in hot oil until crisp, which brings texture and an authentic touch to the finishing presentation. This soup serves well as a comforting main dish especially in cooler weather or when a flavorful, filling meal is desired. The method allows for easy preparation and the soup can be kept warm and served over several hours.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/2 medium onion (diced)
- 3 garlic minced or 1/4 teaspoon Garlic Powder, cloves
- 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 black pepper
- 32 ounces chicken broth (may use 24 ounces if you desire less broth)
- (1) .5 ounce can black beans (drained)
- (1) .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
- cheese shredded
- sour cream
Instructions
- 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.
- 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.
- With 30 minutes remaining of cooking time, add black beans, pinto beans, heavy cream, and cilantro. Continue to heat through.
- When ready to serve, top with fried corn tortilla strips, cheese, avocado, and sour cream.
To make Fried Corn Tortilla Strips:
- 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.
User Reviews
Overall Rating
5
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