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Creamy Chicken Tortilla Soup

A rich and comforting slow cooker tortilla soup with shredded chicken, beans, corn, tomatoes, and a creamy finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Soup
Cuisine Mexican-American, Tex-Mex
Servings 6 servings
Calories 395 kcal

Equipment

  • 1 Slow cooker 6-quart works well
  • 1 Small skillet for sautéing onion and garlic
  • 1 Cutting board
  • 1 Chef's knife
  • 2 Forks for shredding chicken
  • 1 mixing bowl small, for blending cream cheese with broth

Ingredients
  

For the Soup

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1.5 pounds boneless skinless chicken breasts
  • 14.5 ounces diced tomatoes 1 can
  • 15 ounces black beans drained and rinsed
  • 15 ounces corn drained
  • 4 ounces diced green chiles 1 can
  • 4 cups low-sodium chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.75 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper
  • 4 ounces cream cheese softened
  • 0.5 cup heavy cream
  • 1 tablespoon lime juice

For Serving

  • 0.5 cup shredded cheddar or Mexican blend cheese or as desired
  • 1 cup crispy tortilla strips or as desired
  • 1 avocado diced
  • 1 jalapeño thinly sliced
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup sour cream or Mexican crema optional
  • 1 lime cut into wedges for serving

Instructions
 

Prepare the base

  • Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds more.
  • Place the chicken breasts in the slow cooker. Add the cooked onion and garlic, diced tomatoes, black beans, corn, green chiles, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper.
  • Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender enough to shred easily.

Shred and finish

  • Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
  • In a small bowl, stir the softened cream cheese with a few spoonfuls of the hot broth until mostly smooth.
  • Stir the cream cheese mixture and heavy cream into the slow cooker. Cover and cook on low for 10 to 15 minutes more, until the soup is creamy and well blended.
  • Stir in the lime juice. Taste and adjust seasoning with additional salt and pepper if needed.

Serve

  • Ladle into bowls and top with shredded cheese, tortilla strips, avocado, jalapeño, cilantro, and sour cream or crema if desired. Serve with lime wedges.

Notes

Soften the cream cheese before adding it, and mix it with hot broth first for a smoother texture. Add toppings just before serving so they stay fresh and crisp. Leftovers keep well in the refrigerator for up to 4 days.