Creamy Chicken Tortilla Soup Crock Pot Recipe
Description
This creamy chicken tortilla soup comes together quickly and is a great way to use up leftover chicken. It's a creamy, rich, and flavorful soup that's easy to make in the slow cooker or stovetop. It's also a great meal to make ahead of time and store in the refrigerator or freezer for later. The combination of chicken, tomatoes, green chiles, and cheese make this a hearty and delicious meal that's sure to be a hit with the whole family. Enjoy this creamy chicken tortilla soup for lunch, dinner, or anytime you're craving something comforting and delicious.
Prep Time
This creamy chicken tortilla soup is incredibly simple to make. All you need is 15 minutes of prep time to get it going. Chop up the vegetables, shred the cheese, and assemble the ingredients in the slow cooker or pot. Then you can sit back and let the soup do its thing!
Cook Time
Once the soup is prepped and the ingredients are in the pot, the cook time is pretty quick. On the stovetop, it should take about 15 to 20 minutes. On the slow cooker, it should take about 5 to 6 hours. You can also cook it overnight in the slow cooker for an even more flavorful soup.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (14.5 oz) diced tomatoes
- 1 can (4 oz) chopped green chiles
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Tortilla chips for serving
- Sour cream for serving (optional)
- Fresh cilantro for serving (optional)
Instructions
Stovetop Instructions:
- Heat a large pot over medium heat. Add the onion, bell pepper, and garlic and cook until softened, about 5 minutes. Add the cumin, chili powder, oregano, salt, and pepper and cook for 1 minute more.
- Add the chicken, tomatoes, green chiles, chicken broth, and cream. Bring to a simmer and cook for 10 minutes.
- Stir in the cheese and cook until melted. Serve with tortilla chips, sour cream, and cilantro.
Slow Cooker Instructions:
- Add the chicken, tomatoes, green chiles, onion, bell pepper, garlic, cumin, chili powder, oregano, salt, and pepper to the slow cooker.
- Pour in the chicken broth and cream and stir to combine. Cover and cook on low for 5 to 6 hours.
- Stir in the cheese and cook until melted. Serve with tortilla chips, sour cream, and cilantro.
Equipment
- Slow cooker or large pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
This soup can be made with any type of cooked chicken, such as rotisserie chicken, grilled chicken, or even canned chicken. You can also use pre-shredded cheese to save time. Be sure to adjust the salt to taste, depending on the type of chicken broth you use.
Nutrition: Per Serving
- Calories: 315
- Fat: 19g
- Carbohydrates: 14g
- Protein: 23g
- Fiber: 2g
Recipe Tips
- This soup is great for meal-prepping. Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- For a vegetarian version, swap the chicken for extra vegetables like mushrooms, zucchini, or squash.
- If you like a spicy soup, add a few dashes of hot sauce or some diced jalapeños.
- For a more traditional tortilla soup, add some corn and black beans.
- Serve with a dollop of sour cream, a sprinkle of shredded cheese, and some crushed tortilla chips for a delicious and flavorful topping.
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