Print

Crockpot Creamy Chicken Tortilla Soup: Delicious and Easy Recipe

CROCKPOT CREAMY CHICKEN TORTILLA SOUP centered hero view, clean and uncluttered
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Say hello to this super easy Crockpot Creamy Chicken Tortilla Soup with a Tex-Mex street corn flair. This recipe is perfect for soup season, comforting, and full of flavor. Customize with your favorite toppings for a delightful Crockpot Spicy Chicken Tortilla Soup experience.

Ingredients

Scale
  • 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 will also work
  • 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
  • ¾ cup sour cream
  • ¼ cup shredded cheddar optional
  • tortilla strips crumbled cotija cheese lime wedges cilantro sliced jalapeño

Instructions

  1. In a skillet over medium heat add the olive oil with the onion and poblano pepper.
  2. Sauté for 3-4 minutes or until they are softened.
  3. Transfer to the Crockpot with the rest of the ingredients not the mix ins or toppings.
  4. Cook on high for 3 hours or low for 6 hours.
  5. Remove chicken and shred with two forks transfer back to the Crockpot.
  6. Mix in the sour cream and shredded cheddar stir to combine.
  7. Cook on low for 30 more minutes.
  8. Top with desired toppings and enjoy.

Notes

  • If you have a sear-and-stew slow-cooker just start the recipe inside the removable insert set over a medium heat and return it to the slow-cooker before adding the rest of the ingredients

Nutrition

Find it online: https://www.amgroyal.com/crockpot-creamy-chicken-tortilla-soup/