The Ultimate Cozy Comfort: Mastering Crock Pot Creamy Chicken Tortilla Soup
This cozy, creamy tortilla soup is the perfect set-it-and-forget-it comfort meal. Just add everything to your slow cooker, let it simmer, and finish with cream and cheese for that rich Tex-Mex flavor. It’s warm, hearty, and great for weeknights or meal prep.
Ingredients
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1 ½ lbs chicken breast
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3 cups chicken broth
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1 (15 oz) can crushed tomatoes
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1 (15 oz) can black beans (drained) or pinto beans
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1 (15 oz) can southwest corn or regular corn (drained)
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1 (15 oz) can Ro-Tel (not drained)
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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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2 tbsp chili powder
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1 tsp 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 olive oil
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⅔ cup heavy cream
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1 cup Mexican cheese blend (+ extra for serving)
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Fresh cilantro, for garnish
Instructions
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Load the slow cooker:
Add chicken breast, broth, tomatoes, beans, corn, Ro-Tel, onion, jalapeños, garlic, chili powder, cumin, and salt to your slow cooker. -
Cook:
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High: 3–4 hours
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Low: 6–8 hours
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Thicken the soup (30 minutes before done):
Remove ¼ cup of broth from the slow cooker and mix it with 2 tbsp cornstarch. Stir the slurry back into the soup and let it cook 30 minutes longer. -
Make the tortilla strips:
Preheat oven to 400°F (200°C).
Cut tortillas into ¼-inch strips, toss with oil, and bake 8–10 minutes until crispy. -
Shred the chicken:
Remove chicken, shred with two forks, and return it to the soup. -
Make it creamy:
Stir in the heavy cream and cheese until melted and smooth. -
Serve:
Ladle into bowls and top with tortilla strips, extra cheese, and cilantro.
Notes
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Want it thicker? Start with 3 cups broth. Add extra cream or cheese at the end if you want more richness.
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Want it thinner? Add up to 4 cups broth and adjust to your liking.
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No soggy dairy: Always add the cream and cheese at the very end so they melt smoothly.
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Easy shortcut: Use store-bought tortilla strips to save time.