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
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 (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.
