Creamy Chicken Tortilla Soup Slow Cooker Recipe

Chicken Tortilla Soup Slow Cooker recipe is the perfect 6 can soup recipe with the weather cooling down. It’s my favorite season of the year…Soup season!  I love soup!  I think it is delicious and it can be really filling!  With the right ingredients in it, it can be pretty healthy too!  I love soups that have protein and vegetables in it and my husband loves soups that aren’t “clear” because he feels they are more filling! I came up with the idea to turn a simple and delicious family favorite recipe for chicken tortilla soup into a scrumptious and so easy to make a creamy chicken tortilla soup slow cooker recipe using 6 cans of veggies and beans plus a few more ingredients to make it taste totally homemade.  And it is amazing!  I make this often for my family and they just love it!  Even my kids love it!  So it is a definite hit around our house and it is in our current recipe rotation!  Keep reading to snag this yummy recipe for yourself!

You can, of course, make this chicken tortilla soup slow cooker recipe on the stove.

I think it is so easy to throw everything into your slow cooker in the morning and just let it cook all day.  It gives this 6 can soup a yummy flavor, cooks your chicken and everything is ready to go by dinner time!

But if you are in a rush, or forgot to put everything in your slow cooker in the morning, you can definitely throw this all over the stove and cook it that way as well.

Creamy Chicken Tortilla Soup Slow Cooker Recipe

Ingredients:

• 1 pound Boneless, Skinless Chicken Breasts
• (2) 10-ounce cans Ro Tel with Lime and Cilantro
• (1) 15 ounce can Corn, drained and rinsed (I prefer sweet white and gold whole kernel corn, but you can pick your favorite)
• (1) 15 ounce can No Salt Added Black Beans, drained and rinsed
• (1) 15 ounce can No Salt Added Dark Red Kidney Beans, drained and rinsed
• (1) 14 ounce cans Less Sodium Chicken Broth
• 16 ounces Heavy Whipping Cream
• 1/2 Tablespoon Garlic Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Onion Powder
• 1 teaspoon or more Salt (to taste)
• 2 tablespoons Corn Starch
• Tortilla chips (for serving if desired)
• Sour Cream (for serving if desired)
• Shredded Cheese (for serving if desired)
• Fresh Cilantro (for serving if desired)

Directions:

1. Combine chicken, Ro Tel, corn, black beans, kidney beans, chicken broth, garlic powder, cumin, chili powder and onion powder in a slow cooker.
2. Stir.
3. Cook on low heat about 6 hours or longer.
4. About 30 minutes before serving, remove chicken from the soup and shred.  Return chicken to your slow cooker.
5. Add cream and salt and stir.
6. In a cup, mix cornstarch with warm water.  Pour into slow cooker and stir until combined.
7. Cook soup for approximately 30 more minutes until soup is warm and slightly thickened (you don’t want it too thick.)

Serve with tortilla strips, sour cream, shredded cheese and cilantro if desired.

This is such a yummy soup.  And even my non-soup eaters in the house love this recipe!  There are never any complaints when creamy chicken tortilla soup is on the menu.

Can I change this 6 can soup recipe?

Yes, of course, you can, but it won’t taste the same!  If you have an aversion or allergy to something in this recipe, you can definitely leave something out or substitute it.  But please consider that changes to the recipe will change the overall flavor and texture of the soup.

This Creamy Chicken Tortilla Soup Slow Cooker Recipe is absolute perfection in my option and keeps the whole family smiling with happy tummies.

Can you really put raw chicken in the slow cooker for this chicken tortilla soup?

Most definitely!  This is the beauty of making soup in a slow cooker!  You can throw everything in and it will cook perfectly!  When slow cooking chicken in a soup, you will get perfectly juicy, tender chicken that is ready to shred.  And the flavors will all meld together perfectly for a rich and delicious soup.

I do not like to put frozen chicken in the slow cooker for a recipe like this because I want to ensure that my chicken does reach the proper temperature.  But feel free to use non-frozen chicken in this recipe for amazing results every single time!

Print

Slow Cooker Creamy Chicken Tortilla Soup Recipe

Course: Main

Cuisine: American

Author: Simply Designing with Ashley Phipps

Ingredients

• 1 pound Boneless Skinless Chicken Breasts
• 2 10 ounce cans Ro Tel with Lime and Cilantro
• 1 15 ounce can Corn, drained and rinsed (I prefer sweet white and gold whole kernal corn, but you can pick your favorite)
• 1 15 ounce can No Salt Added Black Beans, drained and rinsed
• 1 15 ounce can No Salt Added Dark Red Kidney Beans, drained and rinsed
• 1 14 ounce cans Less Sodium Chicken Broth
• 16 ounces Heavy Whipping Cream
• 1/2 Tablespoon Garlic Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Onion Powder
• 1 teaspoon or more Salt to taste
• 2 tablespoons Corn Starch
• Tortilla chips for serving if desired
• Sour Cream for serving if desired
• Shredded Cheese for serving if desired
• Fresh Cilantro for serving if desired

Instructions

1. Combine chicken, Ro Tel, corn, black beans, kidney beans, chicken broth, garlic powder, cumin, chili powder and onion powder in a slow cooker.
2. Stir.
3. Cook on low heat about 6 hours or longer.
4. About 30 minutes before serving, remove chicken from the soup and shred. Return chicken to your slow cooker.
5. Add cream and salt and stir.
6. In a cup, mix corn starch with warm water. Pour into slow cooker and stir until combined.
7. Cook soup for approximately 30 more minutes until soup is warm and slightly thickened (you don't want it too thick.)
8. Serve with tortilla chips, sour cream, shredded cheese and cilantro if desired.

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The Best Grilled Cheese Sandwich

Homemade Guacamole Recipe

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