Go Back
–+ servings
Ultra close up macro food photography of cozy creamy chicken tortilla soup with shredded chicken, black beans, corn, and crispy tortilla strips

Cozy Slow Cooker Creamy Chicken Tortilla Soup with Crispy Strips

Incredibly flavorful, velvety, and comforting slow cooker chicken tortilla soup loaded with tender shredded chicken breasts, black beans, sweet corn, fire-roasted tomatoes, and green chilies simmered in a spiced cream cheese broth. Crowned with homemade crispy tortilla strips, melted cheese, and creamy avocado!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 generous bowls
Calories: 410
Ingredients Method Nutrition

Ingredients
  

Slow Cooker Soup Foundation
  • 1.5 lbs chicken breasts
  • 1 can black beans
  • 1 can sweet corn
  • 1 can fire-roasted tomatoes
  • 1 can diced green chilies
  • 1 medium yellow onion
  • 4 cloves garlic
  • 4 cups chicken broth
Warm Southwestern Seasoning Blend
  • 1.5 tsp chili powder
  • 1.5 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp onion powder
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper
Creamy Swirl & Lime Finish
  • 1 block cream cheese
  • 1 fresh lime
Crispy Strips & Fresh Toppings
  • 2 cups tortilla strips
  • 1.5 cups shredded cheese blend
  • 1 ripe avocado
  • 0.33 cup fresh cilantro
  • 1 lime lime wedges

Method
 

Assemble in Slow Cooker
  1. Place the raw chicken breasts in an even layer at the bottom of a 6-quart slow cooker.
  2. Scatter the rinsed black beans, drained corn, fire-roasted tomatoes (with juices), diced green chilies, diced onion, and minced garlic over the chicken.
  3. Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, onion powder, sea salt, and black pepper evenly over everything. Pour the chicken bone broth gently around the ingredients.
  4. Cover with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is exceptionally tender and easily shreds with a fork.
Shred Poultry & Melt Cream Cheese
  1. Transfer cooked chicken breasts to a cutting board and shred using two sturdy forks into bite-sized juicy strands. Set aside.
  2. Add the cubed softened cream cheese directly into the hot slow cooker broth. Whisk vigorously for 2 to 3 minutes until the cream cheese melts smoothly into a velvety, luscious pinkish-golden broth.
  3. Return the shredded chicken to the slow cooker, stir in the fresh lime juice, and toss well to coat. Cover and cook on LOW for another 15 minutes to allow all the flavors to meld together seamlessly.
Load & Serve
  1. Ladle hot, creamy soup into deep artisan bowls.
  2. Generously crown each bowl with a heaping handful of crispy golden tortilla strips, shredded cheese, diced avocado, chopped cilantro, and an extra squeeze of fresh lime juice. Serve immediately with warm tortilla chips on the side!

Nutrition

Serving: 1gCalories: 410kcalCarbohydrates: 32gProtein: 35gFat: 16gSaturated Fat: 8gCholesterol: 88mgSodium: 690mgPotassium: 760mgFiber: 6.2gSugar: 4.1gVitamin A: 22IUVitamin C: 24mgCalcium: 180mgIron: 3.4mg

Tried this recipe?

Let us know how it was!