Crockpot Creamy Chicken Tortilla Soup Recipe

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Recipes.net Team Modified: September 19, 2020
Crockpot Creamy Chicken Tortilla Soup Recipe

This creamy chicken tortilla soup is fabulous. The ingredients are slow cooked together for hours, producing tender chicken, perfectly cooked vegetables and a heartwarming addition of creaminess. Try this crockpot recipe today!

How To Make Crockpot Creamy Chicken Tortilla Soup

  • 1 lb chicken breast (boneless skinless )
  • 15 oz tomatoes (mashed, whole peeled )
  • 10 oz enchilada Sauce
  • 1 medium onion (chopped)
  • 4 oz green chile peppers (chopped )
  • 2 garlic cloves (minced)
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1/4 tsp black Pepper
  • 10 oz corn (frozen )
  • 1 can black beans (rinsed)
  • 1/2 cup half-and-Half
  1. Begin this recipe for creamy chicken tortilla soup by setting your chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, black pepper, corn, and beans in your crockpot. Stir to combine.

  2. Cover and cook on low for six to eight hours or on high for three to four hours.

  3. Pour in the half-and-half during the last 30 minutes of cooking. Remove the chicken breasts from the cooker and shred using two forks.

  4. Return to the pot and stir well to combine. Serve once the soup has thickened slightly and the ingredients are cooked through.

How To Make Crockpot Creamy Chicken Tortilla Soup

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Prep: 30 mins
Cook: 8 hrs
Total: 8 hrs 30 mins
Serves:

Ingredients

  • 1 lb chicken breast, boneless skinless
  • 15 oz tomatoes, mashed, whole peeled
  • 10 oz enchilada Sauce
  • 1 medium onion, chopped
  • 4 oz green chile peppers, chopped
  • 2 garlic cloves, minced
  • 2 cups chicken broth
  • 1 tsp cumin
  • 1/4 tsp black Pepper
  • 10 oz corn, frozen
  • 1 can black beans, rinsed
  • 1/2 cup half-and-Half

Instructions

  1. Begin this recipe for creamy chicken tortilla soup by setting your chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, black pepper, corn, and beans in your crockpot. Stir to combine.

  2. Cover and cook on low for six to eight hours or on high for three to four hours.

  3. Pour in the half-and-half during the last 30 minutes of cooking. Remove the chicken breasts from the cooker and shred using two forks.

  4. Return to the pot and stir well to combine. Serve once the soup has thickened slightly and the ingredients are cooked through.

Nutrition

  • Calcium: 44mg
  • Calories: 198kcal
  • Carbohydrates: 24g
  • Cholesterol: 42mg
  • Fat: 4g
  • Fiber: 6g
  • Iron: 2mg
  • Potassium: 642mg
  • Protein: 18g
  • Saturated Fat: 2g
  • Sodium: 647mg
  • Sugar: 5g
  • Vitamin A: 750IU
  • Vitamin C: 18mg
Nutrition Disclaimer
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