Description
Crock Pot Creamy Chicken Tortilla Soup is a comforting dish that combines delicious flavors in a rich, creamy broth. Perfect for busy weeknights or cozy weekends, this soup is not only easy to prepare but also incredibly versatile. Packed with wholesome ingredients like tender chicken, zesty spices, and hearty vegetables, it’s a family favorite that can be customized to suit everyone’s taste. Whether you’re hosting friends or prepping meals for the week, this delightful recipe will warm your heart and satisfy your cravings.
Ingredients
Scale
- 1 onion (diced)
- 2 jalapenos (seeded and diced)
- 4 garlic cloves (minced)
- 1 1/2 pounds chicken breast
- 3 cups chicken broth
- 14 oz crushed tomatoes
- 1 can black beans (drained)
- 1 can southwest corn (drained)
- 1 can Ro-Tel (not drained)
- 2 tablespoons chili powder
- 2/3 cup heavy cream
- Corn tortillas for topping
Instructions
- Prepare the ingredients by adding diced onion, jalapenos, minced garlic, chicken breast, chicken broth, crushed tomatoes, black beans, southwest corn, Ro-Tel, chili powder, ground cumin, and salt to the slow cooker. Stir gently.
- Set the slow cooker to low heat and cook for 6-8 hours.
- In the last 30 minutes of cooking, mix corn starch with a bit of broth until smooth and add it to the soup.
- Preheat the oven to 400°F. Cut corn tortillas into strips, toss with oil, and bake for about 8-10 minutes until crispy.
- Shred the cooked chicken and return it to the slow cooker along with heavy cream and Mexican cheese. Mix well.
- Serve hot with crispy tortilla strips and fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 820mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 92mg