Slow Cooker Creamy Chicken Tortilla Soup
This slow cooker creamy chicken tortilla soup is perfect for soup season! It features the traditional Mexican flavors of a classic tortilla soup with the slight variation of a creamy texture.
Servings: 5 servings
Calories: 407kcal
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds boneless skinless chicken breast
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3 cups chicken broth
- 1, 28 ounce can crushed tomatoes (we like fire-roasted)
- 1, 4 ounce can diced green chiles
- 1, 15 ounce can black beans, drained and rinsed
- 1, 15 ounce can corn, drained
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- ¾ teaspoon Kosher salt
- ½-3/4 cup of Greek yogurt or sour cream, optional for creaminess
- Juice from 1 lime
- Toppings of choice: shredded cheese, avocado, green onion, fresh cilantro, tortilla chips or strips
Instructions
- Start by putting the oil in the crockpot insert. Add the chicken, diced onion, diced bell pepper, chicken broth, crushed tomatoes, diced green chiles, black beans, corn, garlic, chili powder, cumin, paprika, and salt into the crockpot insert. Put the lid on top and cook in the crockpot according to your desired settings (usually low for 8-10 hours or high for 4-6 hours).
- When the crockpot has completed its cooking cycle, shred the chicken in the soup. Temper the Greek yogurt or sour cream—place the Greek yogurt or sour cream into a small bowl and gradually add about a ¼ cup of the hot soup broth into it. Mix well and repeat 2-3 times (until you have added about a cup of the soup broth). Add the tempered Greek yogurt/sour cream to the crock pot insert along with the lime juice and mix well.
- Add your favorite toppings to each individual serving and enjoy! See instructions in the notes section of the recipe card for how to make your own crispy tortilla strips.
Notes
You can easily make your own crispy tortilla strips as well! Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper. Cut corn tortillas (6-10 depending on how many you want to make) into thin strips and place on the baking sheet. Lightly spray with cooking oil and sprinkle with salt. Place into the preheated oven and bake for 8-10 minutes, or until the strips are golden brown. If you want to make a large batch, you can spread them across two baking sheets. Let cool before serving.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 46g | Protein: 46g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 101mg | Sodium: 935mg | Potassium: 1540mg | Fiber: 11g | Sugar: 15g
