Description
Slow Cooker Creamy Chicken Tortilla Soup is the ultimate comfort food. Loaded with tender shredded chicken in a rich, creamy broth with bold Mexican flavors, this simple crock pot meal is a guaranteed family favorite.
Ingredients
- 3 boneless skinless chicken breasts
- 2 cups chicken broth
- 1 can green chilies
- 2 cups frozen corn
- 2 tablespoons taco seasoning
- 1 cup sour cream
- 4 cups cheddar cheese, hand shredded
- 1/4 cup chopped cilantro (optional)
- Tortilla strips or crushed tortilla chips
Instructions
- Step: Place 3 boneless skinless chicken breasts in the crockpot.
- Step: Add 2 cups chicken broth, 1 can green chilies, 2 cups frozen corn, and 2 tablespoons taco seasoning.
- Step: Cover and cook on low for 7 hours, or high for 4 hours.
- Step: Remove the chicken, shred it, and return it to the crock pot.
- Step: Stir in 1 cup sour cream and 4 cups shredded cheddar cheese until melted and creamy.
- Step: Cover and cook until fully melted and blended.
- Step: Serve with your favorite toppings, like tortilla strips, extra cheese, and cilantro.
Notes
For the best texture, use hand-shredded cheese instead of pre-shredded to ensure it melts smoothly. Leftovers can be refrigerated for 4-5 days or frozen for up to 3 months (freeze base without sour cream and cheese).
- Prep Time: 5 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 604 kcal
- Sugar: 2 g
- Sodium: 739 mg
- Fat: 39 g
- Saturated Fat: 21 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 135 mg