Creamy Slow Cooker Chicken Tortilla Soup
This creamy chicken tortilla soup recipe for the slow cooker is easy, comforting, and perfect for busy weeknights. Loaded with veggies, shredded chicken, and cream cheese, it’s a cozy dinner the whole family will love.
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
Use any color bell pepper you have on hand. Frozen corn works just as well as canned. If you're making this ahead and plan to freeze, leave out the cream cheese and stir it in while reheating.