Slow Cooker Creamy Chicken Tortilla Soup Recipe
You'll love this Slow Cooker Creamy Chicken Tortilla Soup recipe, filled with tender chicken, black beans, and creamy sauce - perfect for busy weeknights!
Servings: 6 Servings
Calories: 363kcal
Ingredients
- 1 Pound Boneless Skinless Chicken Breasts
- 1 15 oz Can Black Beans Drained and Rinsed
- 1 Cup Frozen Corn Kernels
- 1 10 oz Can Diced Tomatoes with Green Chilies like Rotel
- 4 Cups Chicken Broth
- 1 Small Onion Chopped
- 3 Cloves Garlic Minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Chili Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 4 oz Cream Cheese Softened
- ½ Cup Heavy Cream
- ¼ Cup Chopped Fresh Cilantro Optional
- Tortilla Strips or Crushed Tortilla Chips for Topping Optional
- Shredded Cheese, Sour Cream, and Avocado Optional Toppings
Instructions
- Place the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper in the slow cooker.
- Pour the chicken broth over the ingredients, stir to combine, and cover.
- Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken breasts, shred with two forks, and return to the slow cooker.
- Stir in the cream cheese and heavy cream until fully melted and combined.
- Cook for an additional 15-20 minutes to heat through.
- Serve with tortilla strips and optional toppings like shredded cheese, sour cream, and avocado.
Notes
Please note that if you follow the Trim Healthy Mama style of eating, this recipe would be a Crossover (XO).
Low-Carb Option
If you want to make the soup lower in carbs, omit the frozen corn and canned black beans.
Nutrition
Serving: 1Serving (entire recipe makes 6 servings) | Calories: 363kcal | Carbohydrates: 21g | Protein: 28g | Fat: 16g | Fiber: 6g