Slow Cooker Creamy Chicken Tortilla Soup Creamy, spicy, warm, and comforting creamy chicken tortilla soup all made in a crockpot! The best crockpot creamy chicken tortilla soup recipe!
3Garlic Cloves(minced or 1/4 teaspoon Garlic Powder)
1Jalapeno(diced)
2lbs.Chicken Breast
16ounce jarSalsa
4 ouncesGreen Chilies
2teaspoonsChili Powder
1teaspoonCumin
1teaspoonSalt
1teaspoonPepper
32ouncesChicken Broth (may use 24 ounces if you desire less broth)
(1)14.5 ounce canBlack Beans(drained)
(1)14.5 ounce canPinto Beans(drained)
1/2cupHeavy Cream
1/4cupCilantro(chopped)
Toppings:
Fried Tortilla Strips (fry corn tortilla strips in oil for 3-4 minutes)
Avocado Slices
Shredded Cheese
Sour Cream
Instructions
Heat a skillet over medium heat. Add oil and diced onions. Cook for 5-6 minutes. Add jalapeno and garlic and cook for 1 minute longer. Remove and place in the slow cooker. **You may also skip the cooking process and throw the ingredients into the slow cooker.
Add chicken breast (cut into cubes or whole if you want to shred the chicken after cooking), salsa, green chilies, chili powder, cumin, salt, pepper, and chicken broth. Cook for 5-6 hours on low.
With 30 minutes remaining of cooking time, add black beans, pinto beans, heavy cream, and cilantro. Continue to heat through.
When ready to serve, top with fried corn tortilla strips, cheese, avocado, and sour cream.
To make Fried Corn Tortilla Strips:
Cut corn tortillas into long strips. Heat oil in a skillet over medium heat. Add corn tortillas and cook for 2-4 minutes, stirring often. Place on a paper-towel-lined plate.