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
Scale
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.
