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Creamy Slow Cooker Chicken Tortilla Soup

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A warm, comforting, and fuss-free slow cooker soup featuring tender chicken, creamy broth, and crunchy tortilla strips, perfect for cozy meals.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, fire-roasted
  • 1 can (15 oz) black beans, drained and rinsed (optional)
  • 1 cup frozen or canned sweet corn, drained
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (adjust to taste)
  • ½ cup half and half or heavy cream (or full-fat coconut milk for dairy-free)
  • 4–6 corn tortillas cut into strips and toasted or store-bought crunchy tortilla strips
  • Chopped cilantro, diced avocado, shredded cheese (cheddar or Monterey Jack), lime wedges, sour cream or Greek yogurt (optional toppings)

Instructions

  1. Chop the onion, mince garlic, and cut tortillas into thin strips. Toast tortilla strips in a skillet over medium heat with a splash of oil until golden and crisp, about 3–4 minutes. Set aside.
  2. Pour chicken broth into the slow cooker. Add diced tomatoes with juices, black beans, corn, onion, garlic, cumin, chili powder, smoked paprika, and cayenne pepper. Stir gently to combine.
  3. Nestle the chicken breasts or thighs into the mixture without cutting them.
  4. Cover and cook on low for 6–7 hours or on high for 3–4 hours until chicken is tender and easily shredded.
  5. Remove chicken from slow cooker and shred with forks or hands. Return shredded chicken to the pot.
  6. Stir in half and half or heavy cream and heat through for an additional 10–15 minutes. Adjust seasoning with salt and pepper to taste.
  7. Ladle soup into bowls and top with toasted tortilla strips, chopped cilantro, diced avocado, shredded cheese, a squeeze of lime, and a dollop of sour cream or Greek yogurt if desired.

Notes

[‘Toast or bake tortilla strips separately to keep them crispy; adding them directly to soup early will make them soggy.’, ‘Adjust spice levels by modifying chili powder and cayenne pepper amounts or adding fresh jalapeños.’, ‘Shred chicken after cooking to keep it tender and juicy.’, ‘Add extra veggies like bell peppers or zucchini if desired.’, ‘For dairy-free, substitute half and half with full-fat coconut milk.’, ‘If soup is too thick, add a splash of chicken broth to loosen.’, ‘Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.’]

Nutrition

Keywords: slow cooker, chicken tortilla soup, creamy soup, easy dinner, cozy meals, crockpot soup, Mexican soup, comfort food

Find it online: https://emmayum.com/creamy-slow-cooker-chicken-tortilla-soup-recipe-for-easy-cozy-meals/