The Easiest Creamy Chicken Tortilla Soup in a Crock Pot

If you’re looking for a meal that delivers the ultimate comfort-food experience with minimal effort, this creamy chicken tortilla soup is your answer.

We’re taking all the vibrant, savory flavors of a classic tortilla soup and giving it a rich, luscious, and creamy twist, all made incredibly easy thanks to the magic of your crock pot.

This recipe is the definition of “set it and forget it.” You’ll simply load your slow cooker with chicken, beans, corn, and a handful of flavorful seasonings, and let it work its magic all day.

Just before serving, a block of cream cheese is melted in to create an unbelievably silky and decadent broth. It’s a hearty, soulful, and completely satisfying soup.

This is the perfect one-pot meal for a busy weeknight or a cozy weekend. Get ready to come home to the most amazing aroma and a dinner that’s ready to serve.

Essential Tools

• 6-quart or larger Slow Cooker / Crock Pot
• Two Forks (for shredding)
• Can Opener
• Ladle

Quick Recipe Snapshot

Here’s a quick look at how incredibly easy this “dump-and-go” meal is.

Ingredients

This incredibly simple recipe uses a handful of pantry staples to create a rich and flavorful soup.

For the Soup:

• Boneless, Skinless Chicken Breasts: 2 lbs. You can also use chicken thighs.
  • 4 servings: 1 lb
  • 8 servings: 2 lbs
• Chicken Broth: 4 cups, low-sodium.
• Black Beans: 1 (15 oz) can, rinsed and drained.
• Corn: 1 (15 oz) can, drained.
• Diced Tomatoes with Green Chiles: 1 (10 oz) can, undrained (like Ro-Tel).
• Onion: 1, chopped.
• Spices:
  • Chili Powder: 1 tbsp.
  • Cumin: 2 tsp.
  • Garlic Powder: 1 tsp.
• Cream Cheese: 8 oz (1 block), cut into cubes.

For Topping and Serving:

• Crispy Tortilla Strips or Crushed Tortilla Chips.
• Shredded Cheddar or Monterey Jack Cheese.
• Diced Avocado.
• Sour Cream.
• Fresh Cilantro.
• Lime Wedges.

The Flavor Architects A Look at the Ingredients

• Cream Cheese: This is the secret ingredient that makes the soup incredibly creamy and rich. Added at the end of the cooking process, it melts into the hot broth to create a luscious, velvety texture and adds a wonderful tangy flavor.
• Diced Tomatoes with Green Chiles: A fantastic shortcut, this one can provides the tomato base, a zesty tang, and a mild background heat all at once, saving you time and adding a ton of flavor.
• Chili Powder & Cumin: This classic duo forms the savory, aromatic backbone of the soup, providing a warm, earthy, and slightly smoky flavor that is quintessentially Tex-Mex.
• The Toppings: The magic of tortilla soup is in the toppings. The crispy tortilla strips add a necessary crunch, the avocado and sour cream add a cooling creaminess, and a final squeeze of lime brightens all the rich flavors.

Cooking Instructions

This crowd-pleasing soup is one of the easiest recipes you can make, with the slow cooker doing all the hard work for you.

Step 1: Load the Slow Cooker

This is a true “dump-and-go” recipe. In the basin of your slow cooker, combine the rinsed black beans, the drained corn, the entire undrained can of diced tomatoes with green chiles, and the chopped onion.

Stir in the chili powder, cumin, and garlic powder. Place the raw chicken breasts on top of this mixture. Pour the chicken broth over everything.

Step 2: Cook Low and Slow

Place the lid securely on your slow cooker. Set the cooker to the LOW heat setting and let it cook for 4 to 6 hours, or on the HIGH setting for 3 to 4 hours.

The low and slow method is recommended as it results in the most tender and juicy chicken. There is no need to stir; you can simply walk away and let the crock pot do all the work.

Step 3: Shred the Chicken and Add the Cream Cheese

After the cooking time is complete, the chicken will be fully cooked and very tender. Use tongs to remove the chicken breasts from the slow cooker and place them on a cutting board.

While the chicken cools slightly, add the cubed cream cheese to the hot broth in the slow cooker. Use two forks to shred the chicken, then return the shredded meat to the crock pot.

Step 4: Finish the Soup and Serve

Stir everything together in the slow cooker until the cream cheese has completely melted into the broth and the shredded chicken is well combined. The soup should now be thick, creamy, and incredibly fragrant.

Let it sit on the “Keep Warm” setting for about 15 minutes for the flavors to meld. To serve, ladle the hot, creamy soup into bowls and let everyone add their own favorite toppings like crispy tortilla strips, shredded cheese, and avocado.

Recipe Variations

This easy soup is a great base for your own favorite flavors.

• Make it Spicy: For a spicier soup, add a finely diced jalapeño along with the onion, use a “hot” can of Ro-Tel tomatoes, or add ½ teaspoon of cayenne pepper with the other spices.
• Add More Veggies: Feel free to add a chopped bell pepper to the slow cooker at the beginning for some extra color and nutrition.
• Different Beans: If you don’t have black beans, a can of rinsed pinto beans or kidney beans would also work wonderfully in this recipe.

Serving Suggestions

The best part of tortilla soup is the toppings! Set up a fun, interactive toppings bar for your family or guests.

• The Toppings Bar: Set out small bowls of shredded cheese, sour cream or plain Greek yogurt, diced avocado, chopped fresh cilantro, and sliced jalapeños.
• For the Crunch: A big bowl of crispy tortilla strips or your favorite crushed tortilla chips is a non-negotiable for that signature crunch.
• With a Side: While a complete meal, a small quesadilla or a slice of cornbread is great for dipping.

Storage & Reheating Tips

This soup makes for fantastic leftovers, and the flavors get even better.

• Storage: Let the soup cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheating: Reheat the soup gently in a saucepan over medium-low heat on the stovetop, stirring occasionally, until it’s simmering. You can also reheat individual portions in the microwave.

Common Mistakes & Fixes

FAQs

Can I make this soup on the stovetop instead of a crock pot?

Yes, absolutely. You can make a faster version on the stove. Simply sauté the onion in a Dutch oven, add the garlic and spices, then add the broth, tomatoes, beans, corn, and raw chicken.

Bring to a simmer and cook for 20-25 minutes until the chicken is cooked through. Then, remove and shred the chicken, stir in the cream cheese, and return the chicken to the pot.

Can I use a rotisserie chicken for this recipe?

Yes, this is a great shortcut if you’re really short on time. You can reduce the slow cooking time to just 2-3 hours on LOW.

Add the shredded rotisserie chicken at the end along with the cream cheese and just let it heat through.

Can I freeze this creamy chicken tortilla soup?

Because this soup has a cream cheese base, freezing is not highly recommended. Dairy-based soups have a tendency to separate and become grainy when they are thawed and reheated.

This soup is best enjoyed fresh or as leftovers from the refrigerator.

Enjoy Your Ultimate Bowl of Comfort!

You are now ready to make the easiest, creamiest, and most comforting chicken tortilla soup ever.

This crock pot recipe is a true lifesaver for busy days, delivering a meal that is both incredibly simple and deeply satisfying.

I hope you and your family love every single scoop!