Creamy Crockpot Chicken Tortilla Soup
A cozy, creamy chicken tortilla soup made effortlessly in the crockpot, perfect for chilly nights and busy days. This recipe combines tender chicken, smoky chipotle peppers, and a velvety broth with fresh lime and crunchy tortilla strips.
- Prep Time: 15 minutes
- Cook Time: 4 to 6 hours
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Cuisine: Mexican
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 to 1.5 pounds)
- 1–2 chipotle peppers in adobo sauce, chopped
- 4 cups low sodium chicken broth
- 1 can (14.5 oz) diced tomatoes, fire-roasted if possible
- 1 cup frozen corn kernels
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried Mexican oregano
- 4 oz cream cheese, softened
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla strips for garnish
- Fresh cilantro, chopped (optional)
- Optional toppings: shredded cheddar cheese, sliced avocado, sour cream, jalapeño slices
Instructions
- Dice the onion finely and mince garlic cloves. Chop the chipotle peppers finely.
- Drain the canned tomatoes slightly.
- Place the chicken breasts flat at the bottom of the crockpot.
- Pour in the chicken broth, then add diced tomatoes, frozen corn, chopped onions, garlic, cumin, chili powder, oregano, and chipotle peppers.
- Season lightly with salt and pepper.
- Cover and cook on low for 4 to 6 hours until chicken is tender and shreds easily.
- Using two forks, shred the chicken directly in the crockpot and stir to mix.
- Cube the softened cream cheese and stir into the hot soup until melted and creamy.
- Squeeze fresh lime juice in, stir, and adjust salt, pepper, and spice to taste.
- Ladle soup into bowls and garnish with crunchy tortilla strips, fresh cilantro, and optional toppings.
Notes
If soup is too thick after adding cream cheese, stir in more broth or water to loosen. Add lime juice at the end to preserve brightness. Use softened cream cheese for smooth texture. Adjust chipotle peppers to control heat. Homemade tortilla strips can be baked at 375°F for 10-12 minutes for best crunch.
Nutrition
- Serving Size: 1.5 cups (350 ml)
- Calories: 280320
- Sodium: 400600
- Fat: 12
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: chicken tortilla soup, crockpot soup, creamy chicken soup, slow cooker recipes, cozy soup, easy dinner, chipotle soup