There’s something magical about a slow-cooked meal, isn’t there? The anticipation builds as your home fills with the rich, savory aroma of spices and tender chicken simmering away in the crockpot. When the chill in the air starts to nip at your nose, there’s nothing more comforting than a warm bowl of soup to bring you back to life. And not just any soup—this Crockpot Creamy Chicken Tortilla Soup is the ultimate cozy indulgence.
This dish isn’t just food; it’s an experience. It’s the soup you crave after a long day, the meal you want to share with loved ones on a crisp fall evening. For many, chicken tortilla soup is steeped in tradition, evoking memories of family gatherings, bustling kitchens, and the irresistible smell of spices wafting through the house. It’s more than a recipe; it’s a story—a story of warmth, togetherness, and flavors that take you straight to the heart of Tex-Mex cuisine.
Adding a creamy twist to the classic chicken tortilla soup elevates it into something truly special. This version embraces a rich, velvety texture thanks to sour cream and cheddar cheese, bringing comfort and indulgence to every spoonful. Plus, it’s packed with bold spices, hearty beans, sweet corn, and tender chicken, making it as nutritious as it is delicious. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for game day, this soup is always a winner.
Why You’ll Love This Recipe
- Effortless Cooking: This recipe is a true set-it-and-forget-it masterpiece. With just 15 minutes of prep, the crockpot takes care of the rest. Whether you’re working, running errands, or just lounging, you’ll come home to a meal that’s practically ready to serve.
- Customizable and Fun: From tortilla strips to jalapeños, lime wedges to cilantro, the toppings are a playground for creativity. Everyone gets to make their bowl just the way they like it.
- Perfect for Any Season: While this soup is a fall favorite, its zesty, vibrant flavors make it a year-round hit. It’s hearty enough for winter but light and flavorful enough for spring or summer.
- A Crowd-Pleaser: Whether it’s a family dinner, a potluck, or a game-day feast, this soup is always a hit. Plus, it’s easy to double the recipe if you’re feeding a crowd.
Ingredients You’ll Need
Soup Base:
- 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
- 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
Mix-ins:
- ¾ cup sour cream
- ¼ cup shredded cheddar cheese (optional)
Toppings:
- Tortilla strips
- Crumbled cotija cheese
- Lime wedges
- Cilantro
- Sliced jalapeño
How to Make Crockpot Creamy Chicken Tortilla Soup
Step-by-Step Instructions
1. Sauté the Aromatics
Start by warming up a skillet over medium heat with the olive oil. Once the oil shimmers, toss in the chopped onion and poblano pepper. Sauté for 3-4 minutes, just until the vegetables soften and release their natural sweetness. The aroma alone will make you smile—it’s the first hint of the flavorful soup to come.
2. Assemble in the Crockpot
Transfer the sautéed onion and pepper to the crockpot. Nestle the chicken breasts into the base, making sure they’re surrounded by the vegetables. Pour in the diced tomatoes and green chiles, black beans, corn, and chicken stock. Then, sprinkle the cumin, chili powder, paprika, garlic powder, cayenne, salt, and pepper evenly across the top. Tuck in the bay leaf for good measure.
3. Let the Crockpot Work Its Magic
Cover the crockpot and set it to cook on high for 3 hours or low for 6 hours. During this time, the chicken will become tender, the spices will mingle, and the broth will develop its rich, smoky flavor. The hardest part? Waiting patiently while your kitchen fills with the mouthwatering smell of this soon-to-be masterpiece.
4. Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It’s a simple task, but one that feels oddly satisfying—like you’re putting the final touch on a labor of love. Return the shredded chicken to the crockpot and stir to combine.
5. Add Creaminess
Stir in the sour cream and, if desired, the shredded cheddar cheese. The soup will transform before your eyes, becoming luscious and creamy. This step is where the magic happens—the moment when the broth goes from delicious to absolutely irresistible.
6. Simmer for Flavor
Let the soup simmer on low for another 30 minutes. This gives the ingredients time to meld together into a harmonious, flavor-packed bowl of goodness.
7. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes. Whether it’s crunchy tortilla strips, a squeeze of lime juice, or a sprinkle of cotija cheese, these final touches make each bowl feel personalized and special.
Helpful Tips
- Spice Adjustments: For a milder flavor, omit the cayenne pepper. If you love heat, try adding fresh diced jalapeños or a dash of hot sauce.
- Homemade Tortilla Strips: Cut fresh corn tortillas into thin strips, lightly fry them in oil, and sprinkle with salt for a crunchy topping that’s so much better than store-bought.
- Storage Tip: This soup tastes even better the next day, so feel free to make it ahead of time. Store leftovers in an airtight container in the fridge for up to 4 days.
Details
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Gluten-Free
Notes
- Chicken Options: If you prefer dark meat, you can substitute chicken thighs for the chicken breasts. They’ll become just as tender and flavorful after slow cooking.
- Consistency: If you prefer a thicker soup, mash some of the black beans or blend a portion of the soup before adding the shredded chicken back in. This adds natural thickness without the need for extra ingredients.
- Gluten-Free Assurance: Always double-check that your canned ingredients, such as diced tomatoes and green chiles, are certified gluten-free to ensure the dish remains safe for those with dietary restrictions.
- Make It Your Own: The toppings are the perfect opportunity to get creative. Avocado slices, hot sauce, or even a dollop of Greek yogurt instead of sour cream can bring new dimensions to this already amazing dish.
- Crowd-Ready: This recipe doubles beautifully. Use a larger crockpot if necessary and make extra for gatherings or meal prepping.
- Storage Tip: To prevent the soup from getting overly thick when reheating, store any leftover garnishes (like tortilla strips) separately. Add them fresh when serving.
Nutritional Information
Per serving (with optional cheddar cheese):
- Calories: 340
- Protein: 28g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 4g
Frequently Asked Questions
Can I freeze this soup?
Absolutely! Let the soup cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Can I make this vegetarian?
Yes! Replace the chicken with more beans or a meat substitute and swap chicken stock for vegetable broth. The flavors are just as incredible.
Can I make it dairy-free?
Sure! Use a dairy-free sour cream and omit the cheddar cheese. You’ll still have a flavorful and satisfying soup.
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Conclusion
This Crockpot Creamy Chicken Tortilla Soup is the perfect marriage of ease and indulgence. It’s a recipe you’ll turn to time and time again—whether you’re feeding a hungry family, hosting friends, or just treating yourself to something truly special. So grab your crockpot, gather your ingredients, and let the magic happen. One spoonful, and you’ll know why this soup is destined to become a beloved tradition in your home!
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Crockpot Creamy Chicken Tortilla Soup: A Cozy Comfort Food
Description
There’s something magical about a slow-cooked meal, isn’t there? The anticipation builds as your home fills with the rich, savory aroma of spices and tender chicken simmering away in the crockpot. When the chill in the air starts to nip at your nose, there’s nothing more comforting than a warm bowl of soup to bring you back to life. And not just any soup—this Crockpot Creamy Chicken Tortilla Soup is the ultimate cozy indulgence.
This dish isn’t just food; it’s an experience. It’s the soup you crave after a long day, the meal you want to share with loved ones on a crisp fall evening. For many, chicken tortilla soup is steeped in tradition, evoking memories of family gatherings, bustling kitchens, and the irresistible smell of spices wafting through the house. It’s more than a recipe; it’s a story—a story of warmth, togetherness, and flavors that take you straight to the heart of Tex-Mex cuisine.
Adding a creamy twist to the classic chicken tortilla soup elevates it into something truly special. This version embraces a rich, velvety texture thanks to sour cream and cheddar cheese, bringing comfort and indulgence to every spoonful. Plus, it’s packed with bold spices, hearty beans, sweet corn, and tender chicken, making it as nutritious as it is delicious. Whether you’re looking for an easy weeknight dinner or a crowd-pleasing dish for game day, this soup is always a winner.
Ingredients
Soup Base:
- 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
- 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
Mix-ins:
- ¾ cup sour cream
- ¼ cup shredded cheddar cheese (optional)
Toppings:
- Tortilla strips
- Crumbled cotija cheese
- Lime wedges
- Cilantro
- Sliced jalapeño
Instructions
1. Sauté the Aromatics
Start by warming up a skillet over medium heat with the olive oil. Once the oil shimmers, toss in the chopped onion and poblano pepper. Sauté for 3-4 minutes, just until the vegetables soften and release their natural sweetness. The aroma alone will make you smile—it’s the first hint of the flavorful soup to come.
2. Assemble in the Crockpot
Transfer the sautéed onion and pepper to the crockpot. Nestle the chicken breasts into the base, making sure they’re surrounded by the vegetables. Pour in the diced tomatoes and green chiles, black beans, corn, and chicken stock. Then, sprinkle the cumin, chili powder, paprika, garlic powder, cayenne, salt, and pepper evenly across the top. Tuck in the bay leaf for good measure.
3. Let the Crockpot Work Its Magic
Cover the crockpot and set it to cook on high for 3 hours or low for 6 hours. During this time, the chicken will become tender, the spices will mingle, and the broth will develop its rich, smoky flavor. The hardest part? Waiting patiently while your kitchen fills with the mouthwatering smell of this soon-to-be masterpiece.
4. Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. It’s a simple task, but one that feels oddly satisfying—like you’re putting the final touch on a labor of love. Return the shredded chicken to the crockpot and stir to combine.
5. Add Creaminess
Stir in the sour cream and, if desired, the shredded cheddar cheese. The soup will transform before your eyes, becoming luscious and creamy. This step is where the magic happens—the moment when the broth goes from delicious to absolutely irresistible.
6. Simmer for Flavor
Let the soup simmer on low for another 30 minutes. This gives the ingredients time to meld together into a harmonious, flavor-packed bowl of goodness.
7. Serve and Garnish
Ladle the soup into bowls and top with your favorite garnishes. Whether it’s crunchy tortilla strips, a squeeze of lime juice, or a sprinkle of cotija cheese, these final touches make each bowl feel personalized and special.
Notes
- Chicken Options: If you prefer dark meat, you can substitute chicken thighs for the chicken breasts. They’ll become just as tender and flavorful after slow cooking.
- Consistency: If you prefer a thicker soup, mash some of the black beans or blend a portion of the soup before adding the shredded chicken back in. This adds natural thickness without the need for extra ingredients.
- Gluten-Free Assurance: Always double-check that your canned ingredients, such as diced tomatoes and green chiles, are certified gluten-free to ensure the dish remains safe for those with dietary restrictions.
- Make It Your Own: The toppings are the perfect opportunity to get creative. Avocado slices, hot sauce, or even a dollop of Greek yogurt instead of sour cream can bring new dimensions to this already amazing dish.
- Crowd-Ready: This recipe doubles beautifully. Use a larger crockpot if necessary and make extra for gatherings or meal prepping.
- Storage Tip: To prevent the soup from getting overly thick when reheating, store any leftover garnishes (like tortilla strips) separately. Add them fresh when serving.
