Creamy Chicken Tortilla Soup Recipe Slow Cooker
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Description
This creamy chicken tortilla soup recipe slow cooker is the perfect meal for a chilly day. It's warm, comforting, and packed with flavor. The slow cooker makes it easy to prepare, and the creamy texture is sure to be a hit with everyone in your family.Prep Time
The prep time for this recipe is approximately 15 minutes.Cook Time
The cook time for this recipe is approximately 6 hours on low or 4 hours on high.Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes, undrained
- 1 can diced green chiles, undrained
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Tortilla chips, shredded cheese, chopped cilantro, and lime wedges, for serving
Equipment
- Slow cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Can opener
- Immersion blender (optional)
- Serving dishes
Method
- Place the chicken breasts in the slow cooker.
- Add the black beans, corn, diced tomatoes, green chiles, onion, garlic, chicken broth, cumin, chili powder, cayenne pepper, salt, and black pepper to the slow cooker.
- Cover and cook on low for 6 hours or high for 4 hours.
- Remove the chicken from the slow cooker and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches until smooth.
- Stir in the heavy cream.
- Divide the soup among serving bowls.
- Top with tortilla chips, shredded cheese, chopped cilantro, and lime wedges, if desired.
- Serve hot.
Notes
- If you don't have an immersion blender, you can use a regular blender. Just be sure to blend the soup in batches and vent the lid to prevent the hot soup from splattering.
- If you don't have heavy cream, you can use half-and-half or whole milk.
- If you like a spicier soup, you can increase the amount of cayenne pepper or add some hot sauce to the soup.
Nutrition Info
- Calories: 357
- Total Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 96mg
- Sodium: 1299mg
- Total Carbohydrates: 33g
- Dietary Fiber: 8g
- Sugar: 6g
- Protein: 33g
Recipes FAQ
Can I make this recipe ahead of time?
Yes, you can prepare the soup up until the point of adding the heavy cream. Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3 days. When you're ready to serve, reheat the soup on the stove or in the slow cooker, then stir in the heavy cream and serve.Can I freeze this soup?
Yes, you can freeze this soup. Prepare the soup up until the point of adding the heavy cream. Let the soup cool, then transfer it to a freezer-safe container and freeze for up to 3 months. When you're ready to serve, thaw the soup in the refrigerator overnight, then reheat on the stove or in the slow cooker. Stir in the heavy cream and serve.Can I use chicken thighs instead of chicken breasts?
Yes, you can use chicken thighs instead of chicken breasts. Just be sure to remove the skin and bones before adding the chicken to the slow cooker. You may need to adjust the cook time slightly, depending on the size of the chicken thighs.Recipe Tips
- For a thicker soup, you can use an additional can of black beans or puree some of the beans with the soup.
- You can customize this soup to your liking by adding your favorite toppings, such as avocado, sour cream, or jalapenos.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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