This creamy slow cooker chicken tortilla soup is my go-to when I need something warm, cozy, and totally foolproof. It’s packed with hearty veggies, tender shredded chicken, and the dreamiest creamy broth. If you’re looking for an easy weeknight dinner that basically cooks itself, you’re in the right place!
Why You’ll Love This Creamy Chicken Tortilla Soup
I can’t say it enough: this creamy chicken tortilla soup slow cooker recipe is seriously one of the easiest dinners I’ve ever made. Everything goes right into the crockpot, and the flavors just come together like magic. You don’t even need to worry about perfectly chopping the veggies—they soften beautifully and blend into the soup for that rich, comforting texture.
It’s creamy, it’s hearty, and it’s one of those meals the whole family devours without complaint. Plus, it makes amazing leftovers!
If you love this recipe, you might also enjoy these other easy recipes from the blog: Slow Cooker Chicken Tortilla Soup, Cozy Winter Slow Cooker Recipes, and all my Soup Recipes.
What You’ll Need
Here’s everything that goes into this slow cooker creamy chicken tortilla soup:
- onion and garlic: These get sautéed first for extra flavor.
- bell peppers: I like using a mix of colors for sweetness and color.
- canned black beans and corn: Pantry staples that make this soup extra hearty.
- crushed tomatoes and green chilis: The tomato base adds richness, and the chilis give it just the right kick.
- chicken broth and chicken breasts: The chicken cooks right in the soup and gets super tender.
- cream cheese: This is what makes it creamy and comforting!
- lime juice and cilantro: Brightens everything up at the end.
- salt and pepper: Season to taste.
Don’t forget the toppings: tortilla chips, shredded cheese, avocado, sour cream, and extra cilantro are all welcome here!
I love using this slow cooker for this recipe. It’s simple, affordable, and the perfect size.
How to Make Creamy Chicken Tortilla Soup in the Slow Cooker
- Sauté the veggies: In a skillet, sauté the diced onion, garlic, and chopped bell peppers with a drizzle of olive oil for about 7 minutes until softened. This quick step adds a lot of depth to the final flavor.
- Add everything to the slow cooker: Transfer the sautéed veggies to your slow cooker. Add the black beans, corn, crushed tomatoes, green chilis, chicken broth, and chicken breasts. Give it a stir.
- Cook low and slow: Cook on high for 4 to 5 hours or low for 6 to 8 hours. You’ll know it’s ready when the chicken is cooked through and easy to shred.
- Make it creamy: Remove the chicken and shred it using two forks. While you do that, add the cream cheese to the soup and stir until fully melted and smooth.
- Finish it off: Add the shredded chicken back into the pot, stir in the lime juice and chopped cilantro, and let everything sit for a few minutes with the lid off before serving.
- Top and serve: Ladle into bowls and top with your favorites: crushed tortilla chips, shredded cheese, diced avocado, sour cream, or whatever sounds good!
FAQs
Yes! If you want to save time, use shredded rotisserie chicken. Add it in with the cream cheese and let it heat through.
It does! Just leave out the cream cheese before freezing, then stir it in when you reheat.
Absolutely. Add some diced jalapeño or a pinch of cayenne if you like extra heat.
Creamy Slow Cooker Chicken Tortilla Soup
Equipment
- 1 Slow Cooker
Ingredients
- 1 onion diced
- 4 cloves garlic minced or grated
- 3 bell peppers chopped
- 1 15 oz can black beans, drained
- 1 15 oz can corn (or use 1 cup frozen)
- 1 28 oz can crushed tomatoes
- 1 can green chilis
- 2 cups chicken broth
- 2 chicken breasts
- 8 oz cream cheese
- 2 tbsp lime juice
- 1/4 cup cilantro chopped
- salt and pepper to taste
Toppings:
- tortilla chips
- shredded cheese
- avocado
- sour cream
- extra cilantro
Instructions
- In a skillet over medium heat, sauté onion, garlic, and bell peppers with olive oil for about 7 minutes.
- Transfer to the slow cooker. Add black beans, corn, crushed tomatoes, green chilis, chicken broth, and chicken breasts.
- Cook on high for 4 to 5 hours or low for 6 to 8 hours.
- Remove chicken and shred. Add cream cheese to the soup and stir until melted.
- Return shredded chicken to the pot. Stir in lime juice and cilantro. Let cook with lid off for a few minutes.
- Serve hot with your favorite toppings.
Notes
If you’re craving something cozy, this slow cooker chicken tortilla soup creamy version is going to hit the spot. It’s easy, satisfying, and the kind of meal that makes weeknights a little less stressful. You can toss everything in the pot and let the slow cooker do the work while you go about your day. Definitely keep this one in your dinner rotation!
