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Creamy Tortilla Soup Recipe Slow Cooker

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Recipe for Creamy Slow Cooker Creamy Tortilla Soup (and a 1.00 off coupon for Kleenex) 365
Recipe for Creamy Slow Cooker Creamy Tortilla Soup (and a 1.00 off coupon for Kleenex) 365 from www.365daysofcrockpot.com

Description

This creamy tortilla soup recipe is perfect for those who love Mexican food. It’s made in a slow cooker, so it’s easy to prepare and requires minimal effort. The soup is creamy, slightly spicy, and packed with flavor. It's perfect for a cozy dinner or a weekend lunch.

Prep time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 6 hours in a slow cooker.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 1 can diced tomatoes with green chilies, undrained
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • Tortilla chips, for serving

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Can opener
  • Measuring cups and spoons
  • Stirring spoon
  • Bowls and spoons for serving

Method

  1. Add the chicken, tomatoes, black beans, corn, onion, garlic, chicken broth, chili powder, cumin, paprika, salt, and black pepper to the slow cooker. Stir to combine.
  2. Cover and cook on low for 6 hours.
  3. Remove the lid and stir in the heavy cream, cheddar cheese, and cilantro. Cover and cook for an additional 10-15 minutes, or until the cheese is melted and the soup is heated through.
  4. Serve hot with tortilla chips on top.

Notes

This recipe can easily be doubled if you are feeding a larger group. You can also adjust the spiciness level by adding more or less chili powder and cumin.

Nutrition Info

Serving size: 1 cup
Calories: 290
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 77mg
Sodium: 798mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugar: 4g
Protein: 23g

Recipes FAQ

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool completely and then transfer it to an airtight container or freezer bag. It will keep in the freezer for up to 3 months. Thaw it in the refrigerator overnight before reheating.

What can I serve with this soup?

Tortilla chips are a classic accompaniment to this soup, but you can also serve it with crusty bread or a side salad.

Recipe Tips

  • If you prefer a thicker soup, you can add a can of refried beans to the slow cooker.
  • If you don't have a slow cooker, you can make this soup on the stove. Simply cook the chicken and onion in a large pot until the chicken is browned and the onion is tender. Add the remaining ingredients (except for the heavy cream, cheese, and cilantro) and bring to a simmer. Cook for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender. Stir in the heavy cream, cheese, and cilantro and serve.
  • If you are short on time, you can use a rotisserie chicken instead of cooking the chicken from scratch.

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