Description
This Crockpot Creamy Chicken Tortilla Soup is a hearty and flavorful meal that is perfect for a cozy night in. Packed with tender chicken, beans, corn, and a creamy broth, this soup is easy to make and full of delicious Southwest-inspired flavors. Top it with crunchy tortilla chips, cheese, and all your favorite garnishes for a satisfying dinner.
Ingredients
Main Ingredients:
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can diced tomatoes with green chilies (e.g., Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can corn kernels, drained
- 1 (10 oz) can red enchilada sauce
- 1 (4 oz) can diced green chilies
- 1 (8 oz) package cream cheese
- 1 (1 oz) packet taco seasoning
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 4 cups chicken broth
- Salt and pepper to taste
For Serving:
- Tortilla chips
- Shredded cheese (cheddar, Mexican blend, etc.)
- Sour cream (optional)
- Fresh cilantro (optional)
- Lime wedges (optional)
Instructions
- Place the chicken breasts at the bottom of the crockpot. Add the diced tomatoes, black beans, corn, enchilada sauce, green chilies, cream cheese, taco seasoning, cumin, garlic powder, onion powder, and chicken broth.
- Stir everything together to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove the chicken, shred it, and return to the soup. Adjust seasoning with salt and pepper.
- Serve in bowls and top with tortilla chips, cheese, sour cream, cilantro, and lime wedges.
Notes
- For a spicier soup, add more green chilies or jalapeño.
- You can use frozen corn instead of canned.
- Cooked rotisserie chicken can be a time-saving alternative.
