The Ultimate Creamy Chicken Tortilla Soup (Crock Pot) Recipe: A Comfort Food Masterpiece
A rich, comforting, and creamy chicken soup loaded with bold flavors, beans, corn, and tender chicken. Topped with crispy tortilla strips and cheese, it’s a perfect slow-cooker meal for cozy dinners.
Ingredients
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1 onion, diced
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2 jalapeños, seeded and diced
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4 garlic cloves, minced
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1 ½ lbs chicken breast
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3 cups chicken broth (see notes)
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14 oz crushed tomatoes (half of a 28-oz can)
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1 can black beans, drained
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1 can southwest corn, drained
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1 can Ro-Tel, not drained
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2 tbsp chili powder
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1 tsp ground cumin
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1 tsp salt
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2 tbsp cornstarch
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8 corn tortillas
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1 tbsp oil (any kind)
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⅔ cup heavy cream
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1 cup Mexican cheese, plus more for serving
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Fresh cilantro for garnish
Instructions
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Cook Soup Base:
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Add onion, jalapeño, garlic, chicken breast, chicken broth, crushed tomatoes, black beans, corn, Ro-Tel, chili powder, cumin, and salt to the slow cooker.
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Cook on low for 6–8 hours.
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Thicken Soup:
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About 30 minutes before the end, mix cornstarch with ¼ cup of the broth to make a slurry.
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Stir into the soup and continue cooking for 30 minutes.
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Prepare Tortilla Strips:
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Preheat oven to 400°F (200°C).
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Cut tortillas into ¼-inch strips, toss with 1 tbsp oil, and bake for 8–10 minutes until crispy.
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Shred Chicken & Add Cream:
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Remove chicken from the slow cooker and shred with two forks.
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Return chicken to the pot, stir in heavy cream and cheese until smooth and creamy.
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Serve:
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Ladle soup into bowls, top with crispy tortilla strips, extra cheese, and fresh cilantro.
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Notes
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Broth Options: Use low-sodium chicken broth and adjust salt to taste.
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Veggie Boost: Add diced bell peppers or zucchini for extra nutrition.
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Spice Level: Leave seeds in the jalapeños for more heat.
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Make Ahead: Soup can be stored in the fridge for up to 3 days. Tortilla strips are best served fresh.