Go Back
SLOW COOKER CREAMY CHICKEN TORTILLA SOUP centered hero view, clean and uncluttered
Thomas Baker

Slow Cooker Creamy Chicken Tortilla Soup Recipe Secrets

This Slow Cooker Creamy Chicken Tortilla Soup is a comforting and flavorful Mexican-inspired dish that combines tender chicken with a rich, creamy broth. Perfect for cozy nights, this Tortilla Soup Recipe Crockpot offers a delicious twist on classic sopa de pollo, making it an easy and satisfying meal. Enjoy the bold flavors of the Slow Cooker Creamy Chicken combined with crunchy tortilla strips and fresh cilantro for a memorable dinner everyone will love.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 7 hours
Total Time 7 hours 5 minutes
Servings: 6 servings
Calories: 604
Ingredients Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 2 cups chicken broth
  • 1 can green chilies
  • 2 cups frozen corn
  • 2 tablespoon taco seasoning
  • 1 cup sour cream
  • 4 cups cheddar cheese hand shredded
  • ¼ cup chopped cilantro optional
  • tortilla strips or tortilla chips crushed

Method
 

  1. Place the chicken breasts in the slow cooker.
  2. Pour chicken broth over the chicken.
  3. Add green chilies, frozen corn, and taco seasoning.
  4. Cover and cook on low for 7 hours or on high for 4 hours.
  5. Remove the chicken breasts and shred them with two forks.
  6. Return shredded chicken to the slow cooker.
  7. Stir in sour cream and shredded cheddar cheese.
  8. Cover and cook until the cheese is melted and soup is creamy.
  9. Serve hot topped with crushed tortilla strips, extra cheese, and chopped cilantro if desired.

Notes

  • For added heat, include jalapeños or hot sauce. Use rotisserie chicken to reduce cook time. Leftovers keep well refrigerated for up to 3 days and freeze beautifully.