Crockpot Creamy Chicken Tortilla Soup

Say hello to this super easy Crockpot Creamy Chicken Tortilla Soup with a Tex-Mex street corn flair! This recipe is perfect for soup season – it’s so comforting and full of flavor, customisable with all your favorite toppings, and because you’ve made it in your slow cooker it only involves 15 minutes of hands on time in the kitchen!

It’s officially Crocktober which means all the easy slow-cooker recipes! I cannot get enough soup recipes this time of year now it is getting colder out. Throwing everything in a slow-cooker, letting it cook, then having dinner ready is so ideal on busy week-nights. It is such a good feeling that dinner is already ready so you can enjoy something homemade without needing to cook at the end of a long day.

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 – perfect for recipes that don’t take all day to cook, or if you only have time to set a recipe that only takes a couple of hours first thing in the morning!

I hope you love this Crockpot™ creamy chicken tortilla soup as much as I do! It’s easy and perfect for fall week-night dinners, and totally customisable with all of your favorite toppings! I also love how creamy it becomes after you stir in a little sour cream and shredded cheddar cheese towards the end of cooking, taking this soup to the next level and making it super cozy!

This Creamy Chicken Tortilla Soup is also a great way to use up leftover tortillas if you’ve had another Mexican or Tex-Mex recipe earlier in the week.

Can I make this Chicken Tortilla Soup on the stovetop?

You could, but why not try my Quick & Easy Chicken Tortilla Soup recipe I wrote for the stovetop instead? It is full of the same delicious flavors and you can make it creamy by stirring a little sour cream in at the end, if that is what you fancy.

What toppings should I serve with my Tortilla Soup?

Obviously tortilla strips! But I also like to add crumbled cotija cheese, cilantro, sliced jalapeño, cubed avocado, sometimes a few spoonfuls of salsa… if it would be delicious on a taco or a tostada, it would be delicious added to a bowl of Chicken Tortilla Soup! Also I always serve a couple of lime wedges alongside each bowl.

Other recipes you will love:

• Slow Cooker Barbacoa Tostadas
• Slow Cooker Seafood Stew with Tomatoes
• Crockpot Chicken Marsala Soup
• Crockpot French Onion Meatballs
• Slow Cooker Sausage Queso
• Pimento Mac and Cheese

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Make sure you don’t lose this recipe by saving it for later! Also, for more recipes make sure you’re following me on Pinterest, Instagram and like my page on Facebook. If you make this recipe, be sure to leave a star rating and tag me in your pictures!

Crockpot Creamy Chicken Tortilla Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

• Author: Amanda Hickman
• Total Time: 3 hours 50 minutes
• Yield: 5-6 servings

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Description

Say hello to this super easy Crockpot Creamy Chicken Tortilla Soup with a Tex-Mex street corn flair! This recipe is perfect for soup season – it’s so comforting and full of flavor, customisable with all your favorite toppings, and because you’ve made it in your slow cooker it only involves 15 minutes of hands on time in the kitchen!

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Ingredients

For the Tortilla Soup:
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

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Instructions

1. In a skillet over medium heat add the olive oil with the onion and poblano pepper.
2. Sauté for 3-4 minutes or until they are softened.
3. Transfer to the Crockpot with the rest of the ingredients (not the mix ins or toppings!)
4. Cook on high for 3 hours or low for 6 hours.
5. Remove chicken and shred with two forks, transfer back to the Crockpot.
6. Mix in the sour cream and shredded cheddar. Stir to combine.
7. Cook on low for 30 more minutes.
8. Top with desired toppings and enjoy!

Notes

If you have a sear-and-stew slow-cooker just start the recipe inside the removable insert set over a medium heat and return it to the slow-cooker before adding the rest of the ingredients.

 

To make this on the stove top:
Cook your chicken however you would like or use rotisserie chicken. 
Add oil to a large pot over medium heat. Add onion and poblano pepper.
Sauté for 3-4 minutes or until they are softened.
Add the rest of the ingredients besides the chicken and the mix ins. 
Bring to a boil. Reduce to a simmer and let cook for 25-30 minutes. 
Remove the bay leaf. Add the chicken. Then add the sour cream and cheese. Mix until creamy. 
Serve with toppings and enjoy.

• Prep Time: 15 minutes
• Cook Time: 3 hours 35 minutes
• Category: Soup
• Method: Crockpot
• Cuisine: Tex-Mex