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A steaming bowl of Chicken Tortilla Soup cooked in a Crock Pot, ready to eat.

Hearty Slow Cooker Chicken Tortilla Soup with Creamy Finish

This hearty slow cooker chicken tortilla soup features tender chicken, black beans, corn, and tomatoes, finished with a creamy touch. It's an effortless meal perfect for a cozy night in, easily customizable with your favorite toppings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people
Calories 350 kcal

Equipment

  • Slow cooker
  • Cutting board
  • Two forks
  • Ladle

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 (15-ounce) can black beans rinsed and drained
  • 1 (15-ounce) can corn drained (or 1.5 cups frozen corn)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (10-ounce) can Rotel diced tomatoes with green chilies undrained
  • 1 large onion chopped
  • 2 garlic minced
  • 4 cups chicken broth
  • 1 packet (1.25 oz) taco seasoning
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup heavy cream or softened cream cheese for creamy finish

Optional Garnish

  • 1/2 cup chopped fresh cilantro
  • tortilla chips or strips
  • shredded cheese cheddar or Monterey Jack
  • avocado slices
  • sour cream or Greek yogurt
  • lime wedges

Instructions
 

Cooking Steps

  • Lightly grease the inside of your slow cooker with cooking spray or oil to prepare it.
  • Place chicken at the bottom, then add black beans, corn, crushed tomatoes, Rotel, chopped onion, and minced garlic over the chicken.
  • Pour in chicken broth, sprinkle with taco seasoning, cumin, and chili powder; stir gently to combine, ensuring the chicken is mostly submerged.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is fully cooked and shreds easily.
  • Remove cooked chicken to a cutting board, shred it with two forks, then return the shredded chicken to the soup and stir.
  • To add creaminess, stir in 1/2 cup heavy cream or softened cream cheese during the last 30 minutes of cooking (optional).
  • Taste the soup and adjust seasoning with salt, black pepper, or a pinch more chili powder/hot sauce as needed.
  • Ladle the hot soup into bowls and garnish generously with your favorite toppings like tortilla chips, cheese, avocado, sour cream, and lime.

Notes

For a spicier soup, increase the amount of chili powder or add a dash of your favorite hot sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for longer storage.