Looking for a cozy, flavorful dish that will warm your heart and fill your belly? Look no further than this Crockpot Creamy Chicken Tortilla Soup! With its rich blend of spices, tender chicken, and creamy goodness, this soup is a delightful twist on a classic Mexican favorite. Perfect for busy weeknights, this recipe requires just 15 minutes of prep time and lets your slow cooker do all the heavy lifting. Imagine coming home to a kitchen filled with the enticing aroma of simmering soup, ready to serve and enjoy. Dive into this recipe and discover the secret to a comforting meal that your family will rave about!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp cumin
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup tortilla chips, crushed
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by washing and chopping the onion, mincing the garlic, and rinsing the black beans.
- Place the whole boneless, skinless chicken breasts at the bottom of the crockpot as the first layer.
- Add the chopped onion, minced garlic, rinsed black beans, drained corn, and diced tomatoes with green chilies on top of the chicken.
- Sprinkle chili powder and cumin evenly over the ingredients to ensure balanced seasoning.
- Pour the chicken broth slowly over all ingredients, ensuring the chicken is mostly covered.
- Cover the crockpot and set to low heat, cooking for 6 hours until the chicken is tender and easily shreds.
- After 6 hours, remove the chicken breasts and use two forks to shred the meat completely.
- Return the shredded chicken to the crockpot and stir to combine with other ingredients.
- Pour in the heavy cream and stir gently to create a creamy texture.
- Let the soup simmer for an additional 10-15 minutes to incorporate the cream.
- Serve hot, topping each bowl with crushed tortilla chips, shredded cheese, and fresh chopped cilantro.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the beans the night before. Store them in the fridge so they’re ready to go in the morning.
- Layer Smartly: Always place the chicken at the bottom of the crockpot first. This ensures it cooks evenly and stays juicy, while the other ingredients sit on top, absorbing all that delicious flavor.
- Customize Your Spice Level: If you love heat, consider adding a diced jalapeño or a sprinkle of cayenne pepper along with the chili powder and cumin.
- Don’t Rush the Shredding: After cooking, let the chicken rest for a few minutes before shredding. This helps retain moisture and ensures each bite is tender and flavorful.
- Garnish Generously: Elevate your soup by topping it with fresh cilantro, a squeeze of lime, and a dollop of sour cream for added creaminess and brightness.
- Make it a Meal: Serve your soup with a side of warm tortillas or cornbread for a complete and satisfying dinner that will leave everyone asking for seconds!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 110mg
