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Creamy Crockpot Chicken Tortilla Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes with green chilies
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 4 oz cream cheese, cubed
  • Salt and pepper to taste
  • Tortilla strips, for serving
  • Shredded cheddar cheese, for serving
  • Chopped cilantro, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the chicken broth, diced tomatoes, black beans, corn, onion, garlic, cumin, and chili powder.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • Remove the chicken and shred it with two forks. Return the shredded chicken to the slow cooker.
  • Add the cubed cream cheese. Stir until the cream cheese melts fully into the broth.
  • Taste and add salt and pepper as needed. Serve hot with tortilla strips, shredded cheddar cheese, and chopped cilantro on top.

Notes

Stir the cream cheese in small batches near the end of cooking so it melts evenly without leaving lumps. If the soup thickens too much after sitting in the slow cooker, add a splash of broth before serving. Leftovers reheat well on the stove over low heat with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker