If you are craving a comforting, flavorful bowl that feels like a warm hug, look no further than this Slow Cooker Creamy Chicken Tortilla Soup Recipe. It’s the perfect blend of spicy, creamy, and hearty elements that come together effortlessly in your slow cooker. Imagine tender chicken swimming in a richly seasoned broth dotted with black and pinto beans, all elevated by fresh cilantro and creamy hints of smooth dairy. This soup is easy to make, wonderfully filling, and invites you to customize each bowl with crunchy tortilla strips and your favorite toppings. I’m excited to share this gem that’s destined to become a staple in your weeknight rotation!
Ingredients You’ll Need
Getting started with this Slow Cooker Creamy Chicken Tortilla Soup Recipe is as simple as gathering a handful of pantry and fresh ingredients. Each one plays an essential role in layering flavor and texture—bringing vibrancy, spice, creaminess, and heartiness to the pot.
- Oil: Provides a base for sautéing the aromatics, enhancing depth of flavor.
- 1/2 medium Onion (diced): Adds sweetness and a savory foundation to the soup.
- 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder): Injects pungent warmth that lifts the entire dish.
- 1 Jalapeno (diced): Brings a mild heat and fresh brightness; adjust according to your spice preference.
- 2 lbs. Chicken Breast: The hearty protein star that becomes melt-in-your-mouth tender after slow cooking.
- 16 ounce jar Salsa: Infuses the soup with vibrant tomato and chili flavors effortlessly.
- 4 ounces Green Chilies: Adds a tangy zest and subtle heat contrast to the salsa.
- 2 teaspoons Chili Powder: Deepens the chili flavor and introduces warm spices.
- 1 teaspoon Cumin: Offers earthiness and slight smokiness essential to southwestern cuisine.
- 1 teaspoon Salt: Balances and enhances all the other flavors.
- 1 teaspoon Pepper: Adds a subtle bite to round out the seasoning.
- 32 ounces Chicken Broth (may use 24 ounces for less broth): Creates the comforting, flavorful soup base.
- 1 (14.5 ounce) can Black Beans (drained): Adds fiber, texture, and color contrast.
- 1 (14.5 ounce) can Pinto Beans (drained): Provides creamy, hearty body to the soup.
- 1/2 cup Heavy Cream: Brings luscious creaminess and softens the spice.
- 1/4 cup Cilantro (chopped): Adds fresh herbal brightness and a burst of color.
- Fried Tortilla Strips: A crispy, salty topping that adds wonderful texture; fry corn tortilla strips in oil for 3–4 minutes.
- Avocado Slices: Creamy and cool, perfect for balancing the soup’s heat.
- Shredded Cheese: Melts beautifully to add a rich, savory layer.
- Sour Cream: A tangy dollop to finish each bowl with extra creaminess.
How to Make Slow Cooker Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating a skillet over medium heat and adding oil. Toss in diced onions and cook them for 5 to 6 minutes until soft and translucent. Then add the jalapeno and garlic, cooking for another minute until fragrant. This step unlocks deep flavors and softens the heat of the jalapeno. If you’re in a hurry, feel free to skip this step and simply add these ingredients directly to the slow cooker—the soup will still be amazing, but this step adds a nice flavor boost.
Step 2: Combine the Main Ingredients in the Slow Cooker
Transfer the sautéed onion, jalapeno, and garlic mixture into your slow cooker. Add the chicken breasts—either cubed for easier cooking or whole if you plan to shred them later. Pour in the jar of salsa, green chilies, chili powder, cumin, salt, pepper, and the chicken broth. Give everything a gentle stir and cover. Set your slow cooker on low for 5 to 6 hours, allowing the flavors to blend and the chicken to become tender and juicy.
Step 3: Add Beans, Cream, and Cilantro
About 30 minutes before soup time, stir in the black beans, pinto beans, heavy cream, and freshly chopped cilantro. This ensures the beans stay intact but warm through, while the cream adds a velvety smooth finish that gently tames the spiciness. The cilantro brightens the entire pot with its fresh herbal notes.
Step 4: Prepare to Serve
Once the soup is ready, shred the chicken if you cooked it whole. Ladle the soup into bowls and prepare to add your favorite garnishes. The soup’s beautiful combination of creamy, spicy, and savory flavors is now perfectly primed for topping.
How to Serve Slow Cooker Creamy Chicken Tortilla Soup Recipe
Garnishes
The true magic of this Slow Cooker Creamy Chicken Tortilla Soup Recipe comes alive with garnishes. I love adding crispy fried tortilla strips for crunch, creamy avocado slices for cooling texture, a generous sprinkle of shredded cheese that melts invitingly, and a dollop of sour cream to tie it all together with tangy richness. Not only do these toppings enhance taste and texture, but they make the presentation irresistibly colorful.
Side Dishes
Pair this soup with warm, freshly made cornbread or a crisp green salad for a complete meal. The mild sweetness of cornbread complements the soup’s slight heat, while salad greens add refreshing crispness that balances the creamy richness.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls to add edible texture that soaks up every drop. Alternatively, turn leftovers into a layered tortilla soup dip by ladling soup into a casserole dish, topping with crushed tortilla chips, cheese, and baking until bubbly. The Slow Cooker Creamy Chicken Tortilla Soup Recipe is adaptable and fun—invite your friends to customize their own bowls with different toppings for a festive taco-soup night.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making your next meal even more delicious. Be sure to cool the soup to room temperature before refrigerating to maintain the best texture.
Freezing
This soup freezes wonderfully! Pour cooled soup into freezer-safe containers or heavy-duty zip-top bags. It will keep for 3 months without losing quality. Avoid freezing with garnishes like avocado or tortilla strips, which are best added fresh after reheating.
Reheating
Warm leftover soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching. If the soup has thickened too much in the fridge or freezer, add a little extra chicken broth or water to reach your preferred consistency. Add fresh garnishes just before serving to keep their textures bright and tasty.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add a richer flavor and stay juicy, making them a great alternative. Just adjust the cooking time slightly if needed, and shred as you would with the breasts.
Is there a way to make this soup less spicy?
Yes, you can reduce or omit the jalapeno and green chilies or use mild salsa to tone down the heat. Adding a bit more heavy cream or extra sour cream when serving also softens the spiciness.
Can this recipe be made in an Instant Pot or on the stovetop?
Definitely! For the Instant Pot, use the sauté function for step one, then add all ingredients and cook on high pressure for about 20 minutes, releasing pressure naturally. On the stovetop, simmer everything in a large pot for about an hour until the chicken is tender.
How do I get perfect crispy tortilla strips?
Slice corn tortillas into thin strips and fry them in hot oil for 3 to 4 minutes until golden and crisp. Drain on paper towels and lightly salt them while still warm for the best taste and crunch.
Can I omit the cream for a lighter soup?
Yes, you can skip the heavy cream to make the soup lighter and more broth-based. Try adding coconut milk or plain yogurt as a creamy substitute if you want some richness without the heaviness.
Final Thoughts
This Slow Cooker Creamy Chicken Tortilla Soup Recipe is one of those heartwarming dishes that fills your kitchen and soul with comfort. It’s simple to prepare, wonderfully adaptable, and offers a beautiful balance of bold flavors and creamy goodness. I hope you’ll give this recipe a try and enjoy it as much as I do—it’s the kind of meal that invites sharing, laughter, and seconds. Happy cooking and happy eating!
Print
Slow Cooker Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for a hearty meal. Tender chicken, aromatic spices, beans, and a touch of cream come together in a rich, savory broth enhanced with fresh cilantro and topped with crispy tortilla strips, avocado, cheese, and sour cream for a delicious Tex-Mex inspired soup that’s easy to prepare and perfect for slow cooking.
Ingredients
Main Ingredients
- 1 Tablespoon Oil
- 1/2 medium Onion, diced
- 3 Garlic Cloves, minced or 1/4 teaspoon Garlic Powder
- 1 Jalapeno, 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 (or 24 ounces for 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 (corn tortilla strips fried in oil for 3-4 minutes)
- Avocado Slices
- Shredded Cheese
- Sour Cream
Instructions
- Sauté Aromatics: Heat a skillet over medium heat and add oil. Cook diced onions for 5-6 minutes until softened. Add diced jalapeno and minced garlic, cooking for an additional minute until fragrant. Transfer this mixture to the slow cooker. You can skip this sauté step by directly adding ingredients to the slow cooker if desired.
- Add Remaining Ingredients to Slow Cooker: Add the chicken breasts (cut into cubes or whole if shredding after cooking), salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth to the slow cooker. Stir to combine and cook on low for 5-6 hours to allow flavors to meld and chicken to cook thoroughly.
- Incorporate Beans and Cream: With about 30 minutes remaining, add the drained black beans, pinto beans, heavy cream, and chopped cilantro into the slow cooker. Stir gently and continue cooking to heat through and develop creaminess.
- Serve With Toppings: Once cooking is complete, ladle the soup into bowls. Top each serving with crispy fried corn tortilla strips, shredded cheese, avocado slices, and a dollop of sour cream to enhance texture and flavor.
Notes
- You can skip sautéeing the onions, garlic, and jalapeno and add them raw to the slow cooker for simplicity.
- Use cooked shredded chicken if you want to prep ahead and reduce slow cooking time.
- Adjust the amount of chicken broth for desired soup thickness; less broth results in a thicker soup.
- Frying your own tortilla strips adds a fresh crispy texture but you can use store-bought tortilla chips as a shortcut.
- For a spicier kick, keep the jalapeno seeds or add extra chili powder.
- Heavy cream can be swapped with half-and-half or a dairy-free creamer for a lighter or vegan version.
