Slow Cooker Creamy Chicken Tortilla Soup
A comforting, creamy soup made with tender chicken, beans, corn, and spices, perfect for busy days.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 1 large white onion, diced
- 15 oz can black beans, drained and rinsed
- 2 cups frozen corn
- 14 oz can diced tomatoes with green chiles
- 4 oz diced green chiles
- 1 oz packet taco seasoning
- ½ teaspoon garlic powder
- 3 cups chicken broth
Creamy Toppings
- ¾ cup sour cream Plus more for topping
- 2 cups shredded cheddar cheese Plus more for topping
- Diced green onions (for topping)
- Diced avocado (for topping)
- Sour cream (for topping)
- Cilantro (for topping)
Instructions
Preparation
- Layer the slow cooker with the chicken breasts, diced onion, black beans, frozen corn, diced tomatoes with green chiles, and green chiles.
- Sprinkle in the taco seasoning and garlic powder, then pour in the chicken broth.
Cooking
- Set the slow cooker to low and cook for 8 hours or on high for 4 hours until the chicken shreds easily.
- Remove the chicken and shred it, then return it to the slow cooker.
Final Steps
- Take 1 cup of the broth and mix it with the sour cream until smooth.
- Pour the mixture back into the slow cooker with the shredded cheddar cheese.
- Cover and cook on high for another 15 minutes.
- Serve topped with extra cheese, green onions, avocado, sour cream, and cilantro.
Notes
Store leftovers in airtight containers. This soup freezes well. Consider various toppings for added freshness and flavor.