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
Scale
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.
