If you’re craving a warm, hearty meal that wraps you in cozy comfort yet bursts with bold Southwestern flavors, this Slow Cooker Creamy Chicken Tortilla Soup Recipe is exactly what you need in your life. It’s the perfect blend of creamy and spicy, loaded with tender chicken, beans, and a vibrant medley of spices, all slow-cooked to perfection. What’s truly wonderful about this recipe is how effortlessly it comes together—just set it and forget it, then come back to a pot full of rich, soul-satisfying soup that feels like a warm hug in a bowl.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet essential to achieving the perfect balance of flavors and textures. From the smoky spices to the creamy finish, each component plays a vital role in making this soup irresistibly delicious and visually appealing.
- 1 Tablespoon Oil: Essential for softening the onions and jalapenos while adding subtle richness.
- 1/2 medium Onion (diced): Provides a sweet and savory base that deepens the soup’s flavor.
- 3 Garlic Cloves (minced or 1/4 teaspoon garlic powder): Adds aromatic warmth and a hint of pungency.
- 1 Jalapeno (diced): Brings just the right amount of kick and brightness.
- 2 lbs. Chicken Breast: The star protein, delivering tender, juicy bites throughout the soup.
- 16 ounce jar Salsa: Infuses the soup with a tangy, zesty tomato base that’s packed with flavor.
- 4 ounces Green Chilies: Adds extra depth and mild heat to the mix.
- 2 teaspoons Chili Powder: Boosts the smoky spice that ties the dish together beautifully.
- 1 teaspoon Cumin: Gives a warm, earthy note that’s classic to tortilla soup.
- 1 teaspoon Salt: Enhances all the other flavors naturally.
- 1 teaspoon Pepper: Provides a subtle balance of heat and spice.
- 32 ounces Chicken Broth (or 24 ounces for less broth): The savory liquid base that unites all ingredients warmly.
- 1 (14.5 ounce) can Black Beans (drained): Adds protein and a creamy texture contrast.
- 1 (14.5 ounce) can Pinto Beans (drained): Offers a hearty, earthy element that complements the soup wonderfully.
- 1/2 cup Heavy Cream: Gives the soup its signature creamy, luscious consistency.
- 1/4 cup Cilantro (chopped): Brightens the dish with fresh herbal notes.
- Fried Tortilla Strips: Adds irresistible crunch and classic tortilla soup flair.
- Avocado Slices: Creamy, buttery garnish that cools the palate.
- Shredded Cheese: Melts slightly into the soup for that extra cheesy goodness.
- Sour Cream: A tangy dollop to finish each bowl perfectly.
How to Make Slow Cooker Creamy Chicken Tortilla Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your skillet over medium heat, then add the oil and diced onions. Let them cook for about 5 to 6 minutes until the onions soften and turn translucent, releasing their sweetness. Next, toss in the diced jalapeno and minced garlic, cooking everything together for just one more minute to wake up their flavors fully. Once done, transfer this fragrant mixture straight into your slow cooker. If you’re short on time or want to simplify, feel free to skip this sauté and add the ingredients directly to your slow cooker for a more rustic flavor.
Step 2: Add the Chicken and Spices
Next up, add your chicken breasts to the slow cooker. Whether you cut them into cubes beforehand or add them whole to shred later, the result is equally delicious. Then pour in the jar of salsa, the green chilies, and all your seasonings—chili powder, cumin, salt, and pepper. Finally, pour in the chicken broth to bring it all to liquid life. Pop the lid on and cook on low for 5 to 6 hours. This low and slow method melds all those vibrant flavors beautifully while cooking your chicken to tender perfection.
Step 3: Introduce the Beans, Cream, and Cilantro
With just 30 minutes left on the timer, add the black beans, pinto beans, heavy cream, and chopped cilantro into the slow cooker. This timing allows the beans to heat through without getting mushy and gives the cream just enough time to make the soup irresistibly silky. The fresh cilantro added last keeps its bright, lively flavor intact, adding a burst of freshness to round out the dish.
Step 4: Finish and Serve with Toppings
Once your Slow Cooker Creamy Chicken Tortilla Soup Recipe has completed its cooking, it’s time for the fun part—topping! Ladle the soup into bowls and generously sprinkle with your crispy fried tortilla strips, shredded cheese, creamy avocado slices, and a dollop of sour cream. These toppings bring a beautiful balance of textures and flavors, turning every spoonful into a little party in your mouth.
How to Serve Slow Cooker Creamy Chicken Tortilla Soup Recipe
Garnishes
The right garnishes truly elevate this soup. Fried tortilla strips are essential for crunch, shredded cheese melts into warm pockets of flavor, and ripe avocado slices add a creamy, fresh touch that contrasts perfectly with the soup’s spice. Don’t forget the sour cream to add a cool, tangy finish that ties it all together beautifully.
Side Dishes
This soup shines on its own but pairs wonderfully with simple sides like a fresh green salad, warm cornbread, or even some zesty Mexican rice. A side of chips and salsa also complements the flavors while adding some fun crunch, perfect for sharing with friends or family.
Creative Ways to Present
For a crowd or a festive dinner, serve this soup in individual mini cast iron skillets or hollowed-out bread bowls. You can also set up a toppings bar with extra avocado, cheese, sour cream, jalapeno slices, and cilantro so everyone can customize their bowl exactly how they like it. It makes digging into the soup a hands-on, fun experience!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Slow Cooker Creamy Chicken Tortilla Soup Recipe in an airtight container in the refrigerator. It will maintain its freshness and flavors perfectly for up to 4 days, making it an excellent option for quick weekday lunches or easy dinner reheats.
Freezing
This soup freezes beautifully, making it a great candidate for meal prep. Portion it out into freezer-safe containers or bags, leaving some room for expansion. It can be frozen for up to 3 months. Just remember to leave out fresh toppings like avocado when freezing, as they don’t freeze well.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat to keep the cream from separating. Stir occasionally until heated through. If the soup thickens too much when reheated, simply add a splash of broth or water to loosen it back up. Top with fresh garnishes just before serving to bring that fresh, vibrant flair back to life.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will make the soup even more tender and flavorful due to their higher fat content. Just be sure to adjust cooking times slightly if adding them whole.
What if I don’t like spicy food? Can I omit the jalapeno and green chilies?
If you prefer a milder soup, you can definitely leave out the jalapenos and green chilies. The other spices and salsa will still create a delicious base but without the extra heat.
Is there a vegetarian version of this recipe?
Yes! Simply substitute the chicken with hearty vegetables like mushrooms or add extra beans and vegetables such as corn, zucchini, or bell peppers. Use vegetable broth instead of chicken broth, and you can still enjoy the creamy, comforting soup experience.
How do I make homemade fried tortilla strips?
Cut corn tortillas into thin strips, heat oil in a skillet over medium, and fry the strips for 3-4 minutes until crispy and golden. Drain on paper towels and season with a pinch of salt before using as a crunchy topping.
Can I prepare this soup in advance for a party?
Definitely! This soup is perfect for making ahead. Cook it the day before, store it in the fridge, and simply reheat just before your guests arrive. Set out your toppings so everyone can customize their bowls for a fun and interactive meal.
Final Thoughts
This Slow Cooker Creamy Chicken Tortilla Soup Recipe is truly one of those special dishes that feels like a warm embrace from a friend after a long day. Its balance of spicy, creamy, and fresh flavors combined with effortless preparation makes it a winner every time. I can’t wait for you to try it and add your own favorite toppings to make it uniquely yours. Trust me, once you give this a go, it will become your go-to recipe for cozy nights and happy gatherings!
Print
Slow Cooker Creamy Chicken Tortilla Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Slow Cooker Creamy Chicken Tortilla Soup is a comforting and flavorful dish perfect for cozy meals. Tender chicken breast is simmered with salsa, green chilies, beans, and spices, then finished with rich cream and fresh cilantro. Served with crispy fried tortilla strips, avocado slices, shredded cheese, and sour cream, this soup combines creamy texture with a satisfying crunch, making it a delightful and hearty option for family dinners or gatherings.
Ingredients
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 (or 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 (fried corn tortilla strips in oil for 3-4 minutes)
- Avocado Slices
- Shredded Cheese
- Sour Cream
Instructions
- Sauté Aromatics: Heat a skillet over medium heat and add the oil. Cook the diced onions for 5-6 minutes until softened. Add the diced jalapeno and minced garlic, cooking for an additional minute. Transfer this mixture into the slow cooker. Alternatively, you may skip this step and place the raw ingredients directly into the slow cooker.
- Add Main Ingredients to Slow Cooker: Place the chicken breast (either cubed or whole if you prefer to shred later), salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth into the slow cooker. Stir gently to combine all ingredients.
- Slow Cook: Cover and cook on low for 5-6 hours, allowing the flavors to meld and the chicken to become tender.
- Add Beans and Cream: With 30 minutes left in the cooking time, add the drained black beans, pinto beans, heavy cream, and chopped cilantro to the slow cooker. Stir well and continue cooking until heated through.
- Prepare Toppings and Serve: Just before serving, fry corn tortilla strips in oil for 3-4 minutes until crispy. Serve the soup in bowls topped with fried tortilla strips, shredded cheese, avocado slices, and sour cream for added creaminess and texture.
Notes
- You can shred the chicken after cooking for a different texture.
- Adjust the amount of chicken broth to achieve your desired soup thickness.
- For a spicier soup, add extra jalapenos or hot sauce.
- Leftovers refrigerate well and taste even better the next day.
- To make it lighter, use half-and-half or milk instead of heavy cream.
