Crock-Pot Creamy Chicken Tortilla Soup

Super easy Crockpot™ creamy chicken tortilla soup with a street corn flair! This recipe is perfect for soup season – so comforting and full of flavor.

It’s officially Crocktober which means all the easy slow-cooker recipes! I cannot get enough soup recipes this time of year. Throwing everything in a slow-cooker, letting it cook, then having dinner ready is so ideal on week-nights.

I made this soup in my new Crockpot MyTime™ 6-QT. Programmable Slow Cooker. This new model is a game changer. It has a bunch of new functions that make it easy to have a meal ready on your time. I’m also a big fan of the “keep warm” option. This way your food won’t continue to cook but will still be warm when you’re ready to serve it!

Other Crockpot™ recipes you will love:

Barbacoa stackers

Seafood stew

Chicken marsala soup

French onion meatballs

I hope you love this Crockpot™ creamy chicken tortilla soup as much as I do! It’s easy and the perfect fall week-night dinner.

Thank you Crockpot™ for sponsoring this post!

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Crock-Pot Creamy Chicken Tortilla Soup


Ingredients

2 lbs. chicken breast
1 tbsp olive oil
1 (10 oz.) can diced tomatoes and green chiles, do not drain
½ cup yellow onion, chopped
1 poblano pepper, seeds removed, chopped
1 (15 oz.) can black beans, drained and rinsed
1 cup frozen grilled corn, or regular corn kernels will also work
4 cups chicken stock
1  bay leaf
1 tbsp cumin
1 tbsp chili powder
2 tsp paprika
1 tsp garlic powder
¼ tsp cayenne 
Salt and pepper to taste

Mix ins:
¾ cup sour cream
¼ cup shredded cheddar, optional

Toppings:
Tortilla strips, crumbled cotija cheese, lime wedges, cilantro, sliced jalapeño


Instructions

In a skillet over medium heat add the olive oil with the onion and poblano pepper.

Sauté for 3-4 minutes or until they are softened.

Transfer to the Crock-Pot with the rest of the ingredients (not the mix ins or toppings)

Cook on high for 3 hours or low for 6 hours.

Remove chicken and shred with two forks, transfer back to the Crock-Pot.

Mix in the sour cream and shredded cheddar. Stir to combine.

Cook on low for 30 more minutes. 

Top with desired toppings and enjoy!


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