Go Back
Bowl of creamy crockpot chicken tortilla soup topped with avocado and tortilla strips

Creamy Crockpot Chicken Tortilla Soup

A creamy, easy slow cooker chicken tortilla soup loaded with shredded chicken, beans, corn, and bold Mexican-inspired flavors.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients

Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 1 can black beans drained and rinsed, 15 oz
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 can diced tomatoes with green chilies 10 oz
  • 1 small onion diced
  • 1 packet taco seasoning
  • 3 cups chicken broth
  • 8 oz cream cheese cut into chunks

Equipment

  • Slow cooker
  • Cutting board
  • Two forks

Method

  1. Place the chicken breasts in the bottom of the crockpot.
  2. Add the black beans, corn, diced tomatoes with green chilies, diced onion, taco seasoning, and chicken broth on top.
  3. Stir everything together gently, then cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
  4. Remove the chicken and shred it with two forks, then return it to the crockpot.
  5. Cut the cream cheese into chunks and stir it into the hot soup until fully melted, about 5-10 minutes.
  6. Taste and adjust seasoning, adding more taco seasoning or salt if needed.
  7. Ladle the soup into bowls and top with crushed tortilla chips, shredded cheese, avocado, and a squeeze of lime.

Notes

For extra flavor, sear the chicken in a hot pan for 2-3 minutes per side before adding to the crockpot.