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Creamy Chicken Tortilla Soup

A rich and hearty slow cooker chicken tortilla soup with black beans, corn, tomatoes, warm spices, and a creamy finish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Mexican-Inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the soup base
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 1 can diced tomatoes with juices, about 14.5 ounces
  • 1 can black beans drained and rinsed, about 15 ounces
  • 1 cup corn frozen or canned, drained if needed
  • 4 cups chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the creamy finish
  • 4 ounces cream cheese softened
  • 1/2 cup heavy cream
  • 1 tablespoon lime juice
Optional toppings
  • 1 cup tortilla strips for serving
  • 1/2 cup shredded cheddar or Mexican blend cheese for serving
  • 1 avocado diced, for serving
  • 1 jalapeño sliced, for serving
  • 2 tablespoons cilantro chopped, for serving
  • 2 tablespoons sour cream or cream for serving

Equipment

  • 1 slow cooker 6-quart works well
  • 1 Cutting board
  • 1 Knife
  • 1 mixing bowl for blending cream cheese with broth
  • 2 forks for shredding chicken

Method
 

Prepare and cook
  1. Place the chicken breasts in the slow cooker. Add the diced onion, red bell pepper, garlic, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Cover and cook on low for 6 hours, or until the chicken is fully cooked and tender enough to shred easily.
  3. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
Finish the soup
  1. In a small bowl, stir the softened cream cheese with a few spoonfuls of hot broth until mostly smooth.
  2. Stir the cream cheese mixture, heavy cream, and lime juice into the soup.
  3. Cover and cook on low for 10 to 15 minutes more, until the soup is creamy and heated through.
  4. Taste and adjust seasoning if needed. Thin with a little extra broth if desired.
  5. Serve hot with tortilla strips, shredded cheese, avocado, jalapeños, cilantro, and a swirl of sour cream or cream if desired.

Notes

Soften the cream cheese before adding it to help it blend smoothly. For more heat, add jalapeño or chipotle powder. Leftovers keep well in the refrigerator for up to 4 days.