Crockpot Chicken Tortilla Soup
This Crockpot Chicken Tortilla Soup is hearty, cheesy, and full of Tex-Mex flavor. Made with shredded chicken, beans, corn, and a creamy spiced broth, it’s a cozy dinner that hits the spot!
Servings: 10
Equipment
Ingredients
Base
- 1 Onion, diced
- 1 rib Celery, diced
- 1 Carrot, diced
- 1 15-ounce can Diced Tomatoes, with juice
- 1 7-ounce can Diced Green Chiles, mild or hot
- 6 cloves Garlic, minced
- 2 teaspoons Chicken Bouillon
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 1 ½ teaspoons Oregano
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Bay Leaf
- 1 10-ounce can Red Enchilada Sauce (2 cups)
- 4 cups Chicken Broth (low sodium)
To Finish
- 1 pound Cooked Chicken (shredded)
- 1 15-ounce can Corn Kernels, drained (or 2 cups fresh or frozen)
- 1 15-ounce can Black Beans, drained & rinsed
- 8-ounces Cream Cheese
- 1 ½ cups Shredded Cheese (cheddar, colby, etc.)
- 7 6-inch Corn Tortillas
Optional Garnishes
- Chopped Cilantro
- Jalapeño Slices
- Tortilla Cips
- Sour Cream
- Avocado Slices
- Lime Wedges
Instructions
Prep
- Gather all of the ingredients together and measure, chop the veggies, shred the chicken, etc.
Build the Base
- To the crock pot, add the onion, celery, carrot, diced tomatoes, green chiles, garlic, chicken bouillon, cumin, chili powder, oregano, coriander, salt, pepper, and bay leaf to the crock pot.
- Pour in the enchilada sauce.
- Pour in the chicken broth and mix well.
Slow Cook
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, or until vegetables are tender.
Finish
- Cut the corn tortillas into 2-inch pieces and add to the crock pot.
- Add the shredded chicken and the corn.
- Add the black beans and the softened, cubed cream cheese. Stir well. Cover and let those additions heat through, about 20-30 minutes.
- Before serving, stir until the cream cheese has all melted, then stir in the shredded cheese.
Serve
- Garnish with your preferred toppings and serve hot.
Notes
Tips
- Rotisserie chicken is a great shortcut, you can also use raw chicken, add it with the veggies and shred it before serving.
- Use mild or hot enchilada sauce to control spice.
- Fresh corn tortillas thicken the soup, but tortilla chips work too.
Storage & Make-Ahead
- Refrigerate up to 4 days or freeze (without cheeses) up to 3 months.
- Reheat on the stovetop or in the microwave.
- Assemble base the night before, then cook and finish with tortillas and cheeses.
Nutrition
Calories: 285kcal
