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:
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!Print
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
¾ cup sour cream
¼ cup shredded cheddar, optional
Tortilla strips, crumbled cotija cheese, lime wedges, cilantro, sliced jalapeño
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!