Slow Cooker Chicken Tortilla Soup
Ingredients
Soup Base:
- 2 chicken breasts (boneless, skinless)
- ¼ cup taco seasoning
- 1 (4 oz) can diced green chiles
- 1 (15.5 oz) can black beans, drained & rinsed
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 (15.25 oz) can corn, drained
- 4 cups chicken broth
To Add at the End:
- 2 cups shredded Mexican-blend cheese
- 1 cup heavy cream
Toppings (optional):
- Tortilla chips
- Fresh cilantro, chopped
- Extra cheese
- Lime wedges
- Sour cream (optional)
Instructions
1️⃣ Load the Crockpot
Add into the slow cooker:
- Chicken breasts
- Taco seasoning
- Green chiles
- Black beans
- Diced tomatoes
- Corn
- Chicken broth
Stir everything lightly to combine.
2️⃣ Slow Cook
Cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The chicken should be fully cooked and tender.
3️⃣ Shred the Chicken
Remove the chicken breasts, shred them using two forks, then put the shredded chicken back into the crockpot.
4️⃣ Make It Creamy & Cheesy
Stir in:
- Heavy cream
- Shredded Mexican cheese
Mix until the cheese melts and the soup becomes creamy and smooth. Cook for another 10–15 minutes on LOW.
5️⃣ Serve
Ladle into bowls and top with:
- Crushed tortilla chips
- Cilantro
- Extra cheese
- Optional sour cream or lime juice
Tips
- For extra spice, add jalapeños or chipotle peppers.
- You can replace heavy cream with evaporated milk for a lighter option.
- Add more broth if you prefer a thinner soup.
