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!
Crockpot Creamy Chicken Tortilla Soup Recipe
- 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
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.
Cover and cook on low for six to eight hours or on high for three to four hours.
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.
Return to the pot and stir well to combine. Serve once the soup has thickened slightly and the ingredients are cooked through.
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