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–+ servings
Chicken tortilla soup in a white bowl garnished with tomato, avocado, and tortilla chips.

Shortcut Creamy Slow Cooker Chicken Tortilla Soup

This shortcut creamy crock pot chicken tortilla soup recipe is quick and simple—no chopping required, and uses mostly canned ingredients—so you can get it cooking in the slow cooker as fast as possible without sacrificing flavor. Yay for that!
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Author Kori
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Slow Cooker Soup Recipes
Cuisine American
Servings 8
Calories 421 kcal

Equipment

Ingredients
  

  • 2.5 pounds boneless skinless chicken breasts or thighs
  • 24 ounces chicken broth
  • 1 (28-ounce) can red Chile enchilada sauce
  • 1 (15-ounce) can fire-roasted tomatoes
  • 1 (15-ounce) can black beans (drained and rinsed)
  • 1 (15-ounce) can sweet corn (drained)
  • 1 tablespoon dried minced onion
  • 2 teaspoons oregano
  • 8 ounces half and half or heavy cream
  • 4 ounces very soft cream cheese (soften the cream cheese in the microwave before adding to the soup - it will melt easier)
  • 8 ounces Monterey Jack or queso fresco cheese (shredded or crumbled)
  • 1 lime (juiced)
  • 2 cups crispy crushed tortilla strips (store-bought or homemade, or you can crumble tortilla chips)
  • Optional toppings: diced onion, diced tomato, lime wedges, sliced avocado, sour cream, and fresh cilantro

Instructions
 

  • In a 6-quart slow cooker add chicken thighs or breasts, enchilada sauce, broth, dried onion, fire-roasted tomatoes, beans, corn, and oregano. Cover and cook on low 6 to 8 hours.
  • Turn the slow cooker to warm. Remove chicken and shred. Return the shredded chicken to the pot.
  • Add in the very soft cream cheese, stirring until melted. Add in the jack cheese and half and half. Squeeze in the lime juice to taste. Then adjust the seasoning further with salt and pepper.
  • To serve, place about ¼ cup of tortilla chips on the bottom of the bowl, then ladle the soup over the top. Garnish with your favorite toppings.

Notes

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: There are a lot's of ways you can vary this soup! 
    • Add in or substitute pinto beans or white hominy.
    • Add diced jalapeno or pobablano peppers.
    • Use fat free half and half or cream cheese if desired to reduced the fat. Sour cream can be substituted for the cream cheese.
    • Dried minced onion was used as a shortcut but you can certainly use a fresh onion. 
    • Increase the spice level with hot sauce, hot peppers, red pepper flakes, etc.
    • Other seasonings can be added such as smoked paprika and cumin. This kind of depends on the brand of enchilada sauce you use.
  • TIPS:
    • The cream cheese must be be very soft and even slightly warm before adding to the crockpot for it to melt. 
    • If you like a thicker soup, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water and stir into the soup. Let it sit while the crockpot is on warm with the lid off until the desired consistency is reached. 
  • SERVING SUGGESTIONS: Garnish the soup with your favorite toppings such as fresh chopped cilantro, diced onion or sliced green onion, sour cream, avocado, and a lime wedge.

Nutrition

Calories: 421kcalCarbohydrates: 35gProtein: 33gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 120mgSodium: 982mgPotassium: 585mgFiber: 8gSugar: 13gVitamin A: 1376IUVitamin C: 11mgCalcium: 292mgIron: 3mg
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