Get ready to fall in love with dinner all over again thanks to this Slow Cooker Creamy Chicken Tortilla Soup Recipe. It’s a heartwarming, flavor-packed meal that brings together tender chicken, creamy textures, and the bright, zesty flavors of salsa and chilies. Perfectly balanced with spices and fresh cilantro, this soup is like a cozy blanket on a cool evening and a guaranteed crowd-pleaser for family gatherings or casual weeknight meals.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays an essential role in building layers of flavor, texture, and vibrant color that make this soup unforgettable. From the smoky cumin and spicy jalapeño to the creamy swirl of heavy cream, everything is designed to create a rich and satisfying bowl.
- 1 Tablespoon Oil: This helps soften the onions and jalapeños, releasing their full flavor.
- 1/2 medium Onion (diced): Adds sweetness and depth to the soup’s base.
- 3 Garlic Cloves (minced or 1/4 teaspoon Garlic Powder): Garlic infuses warmth and enhances the savory elements.
- 1 Jalapeño (diced): Brings a manageable heat and a fresh kick.
- 2 lbs. Chicken Breast: The hearty protein that turns this soup into a filling meal.
- 16 ounce jar Salsa: Adds tang, tomatoes, and a little spice that define the soup’s character.
- 4 ounces Green Chilies: For an extra layer of mild heat and subtle smokiness.
- 2 teaspoons Chili Powder: Essential for that authentic southwestern flavor.
- 1 teaspoon Cumin: Adds earthiness and a warm aroma.
- 1 teaspoon Salt: Balances all the flavors perfectly.
- 1 teaspoon Pepper: Just enough bite to keep things interesting.
- 32 ounces Chicken Broth (or 24 ounces for less broth): Creates the rich, savory soup base.
- 1 (14.5 ounce) can Black Beans (drained): For texture and protein, making the soup more robust.
- 1 (14.5 ounce) can Pinto Beans (drained): Adds creaminess and a smooth bite.
- 1/2 cup Heavy Cream: The secret to that luscious, silky mouthfeel.
- 1/4 cup Cilantro (chopped): A fresh herbaceous lift just before serving.
- Fried Tortilla Strips: Crispy texture contrast, made by frying corn tortilla strips in oil for a few minutes.
- Avocado Slices: Adds creaminess and a fresh, buttery flavor.
- Shredded Cheese: Melts beautifully on top for extra indulgence.
- Sour Cream: Offers a cool, tangy balance to the spice.
How to Make Slow Cooker Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté Your Aromatics
Begin by heating a skillet over medium heat and adding the oil. Toss in the diced onions and cook them until soft and translucent, about 5-6 minutes. Then, stir in the diced jalapeño and garlic, cooking for an additional minute to release their bright and spicy flavors. This step builds a fragrant foundation. If you’re short on time, feel free to place these ingredients directly into the slow cooker and save yourself the extra step.
Step 2: Combine the Core Ingredients
Place the chicken breast—either cubed or whole if you prefer shredding later—into the slow cooker. Add the jar of salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth. These vibrant ingredients all come together now to simmer slowly, allowing the flavors to mingle and deepen over 5 to 6 hours on low heat.
Step 3: Add Beans, Cream, and Fresh Cilantro
With about 30 minutes left before serving, stir in the black beans, pinto beans, heavy cream, and chopped cilantro. The beans add a hearty texture while the heavy cream delivers that wonderfully creamy aspect that makes this soup special. The cilantro brightens everything up, adding a fresh pop of color and flavor.
Step 4: Garnish and Serve
Once the soup is hot and the chicken is perfectly tender, ladle it into bowls and dress it up. Top with crunchy fried tortilla strips, creamy avocado slices, melty shredded cheese, and a dollop of cool sour cream. This is the moment when the dish really shines, bringing together all the textures and flavors wonderfully.
How to Serve Slow Cooker Creamy Chicken Tortilla Soup Recipe
Garnishes
Don’t hold back on the garnishes—each one enhances the experience. Fried tortilla strips add an irresistible crunch, creamy avocado slices bring buttery freshness, shredded cheese provides gooey richness, and sour cream offers a cool contrast to the soup’s warmth and spice. Fresh cilantro sprinkled on top adds an herbal lift that makes every spoonful exciting.
Side Dishes
This soup stands tall on its own but pairs beautifully with warm cornbread, a crisp green salad, or even a side of Mexican rice. If you want something more substantial, cheesy quesadillas or seasoned roasted vegetables also complement the flavors nicely and round out the meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out bell peppers for a vibrant presentation. Consider layering the toppings in small bowls so everyone can customize their own bowls. Not only does this add a festive touch, but it also lets each guest tailor their bowl to their taste preferences, making the Slow Cooker Creamy Chicken Tortilla Soup Recipe even more memorable.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain freshness, and be sure to stir it well before reheating to blend any separated cream for an even texture.
Freezing
If you want to enjoy this Slow Cooker Creamy Chicken Tortilla Soup Recipe at a later date, it freezes excellently. Omit the avocado, tortilla strips, and cheese when freezing (add those fresh after reheating). Freeze in portion-sized containers for up to 3 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Adding a splash of broth or water can help loosen the soup if it thickens too much. Top off with fresh garnishes after heating to keep the experience just as delightful as the first time.
FAQs
Can I use shredded chicken instead of whole chicken breasts?
Absolutely! You can cook the chicken breasts whole and shred them right in the slow cooker during or after cooking. This helps keep the chicken juicy and makes for an even heartier soup.
Is it possible to make this recipe spicier or milder?
Yes, easily! Adjust the amount of jalapeño and chili powder to your preferred heat level. Removing the seeds from the jalapeño will reduce spiciness, and you can swap in mild chilies if you want a gentler flavor.
Can I substitute the heavy cream with something lighter?
You can use half-and-half for a lighter option, but it won’t be quite as rich or creamy. Coconut milk also works for a dairy-free twist and adds a subtle sweetness that pairs nicely with the spices.
How long can I leave the soup in the slow cooker on warm after it has cooked?
It’s best to consume the soup within 2 hours on the warm setting to ensure freshness and food safety. After that, refrigerate leftovers promptly to keep them safe and tasty.
Can I make the soup in an Instant Pot or stovetop?
Definitely! For an Instant Pot, use the sauté function then pressure cook on high for about 15 minutes with a natural release. On the stovetop, simmer gently for 1 to 1.5 hours until the chicken is tender and flavors meld.
Final Thoughts
This Slow Cooker Creamy Chicken Tortilla Soup Recipe is truly a keeper—comforting, delicious, and endlessly versatile. I encourage you to give it a try, especially when you want a hands-off meal that delivers big on flavor and warmth. Once you taste that creamy, spicy goodness topped with crunchy tortilla strips and fresh avocado, this recipe will quickly become one of your go-to favorites just like mine.
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 hearty and flavorful dish perfect for cozy meals. It features tender chicken breasts simmered with spices, salsa, beans, and a touch of cream, creating a comforting and rich soup. Topped with crispy fried tortilla strips, fresh avocado, shredded cheese, and sour cream, this recipe is easy to prepare and ideal for busy days.
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 (may use 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 (fry corn tortilla strips in oil for 3-4 minutes)
- Avocado Slices
- Shredded Cheese
- Sour Cream
Instructions
- Sauté Vegetables: Heat a skillet over medium heat. Add oil and diced onions. Cook for 5-6 minutes until softened. Add diced jalapeno and minced garlic, cooking for an additional minute until fragrant. Remove from heat and transfer the mixture into the slow cooker. Note: You can skip this sautéing step and add ingredients directly to the slow cooker if desired.
- Add Main Ingredients to Slow Cooker: Place chicken breasts (either cubed or whole for shredding after cooking) into the slow cooker. Add salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth. Stir to combine all ingredients evenly.
- Slow Cook the Soup: Cover and cook on low for 5 to 6 hours, allowing flavors to meld and chicken to cook through thoroughly.
- Incorporate Beans and Cream: About 30 minutes before serving, add the drained black beans, pinto beans, heavy cream, and chopped cilantro into the slow cooker. Stir well and continue cooking to heat through.
- Serve with Toppings: Once fully cooked, ladle soup into bowls and top with crispy fried tortilla strips, sliced avocado, shredded cheese, and a dollop of sour cream for added texture and creaminess. Serve immediately and enjoy!
Notes
- If you prefer shredded chicken, cook the breasts whole and shred them before adding the beans and cream.
- To reduce prep time, skip sautéing onions, garlic, and jalapeno and add them directly to the slow cooker.
- Adjust the amount of chicken broth depending on how thick or thin you want your soup.
- Use canned diced tomatoes with green chilies if you don’t have jarred salsa.
- The fried tortilla strips add a delicious crunch but can be replaced with store-bought chips for convenience.
- Leftovers can be refrigerated for up to 3 days and reheat well.
