This creamy slow cooker chicken tortilla soup is the ultimate cozy, flavor-packed meal that pretty much cooks itself! With just 10 minutes of prep, your slow cooker (or Instant Pot) does all the work, filling your home with the most incredible smell. The rich, spiced broth, tender chicken, and creamy broth make this a comforting, restaurant quality dish – all with minimal effort. And let’s not forget the crispy homemade tortilla chips that take it over the top!
Why You’ll Love This Creamy Chicken Tortilla Soup Recipe
Chicken tortilla soup is a regular in my kitchen because it’s ridiculously easy and requires minimal effort. Whether you throw everything in a slow cooker or use the Instant Pot, all it takes is 10 minutes of prep before you sit back and let it work its magic while your house smells amazing! It’s the ultimate easy soup recipe – a true dump-and-go meal with just a few minutes of chopping, making it perfect for busy weeknights. If you’re a fan of effortless, flavor packed meals, you’ll also love my buffalo chicken chili, spicy beef stew, and instant pot chicken soup all cozy, hearty options for when you need something warm and satisfying!
For how simple it is, this soup is packed with delicious flavors, and slow cooking allows all the spices and ingredients to meld. The result is a creamy and comforting bowl of goodness with the perfect balance of spice, richness, and freshness. It’s a family favorite that is mild enough for kids but easy to spice up for heat lovers.
The toppings take it to the next level with a mix of textures, and if you’ve never made your own crispy tortilla strips, I highly recommend it! Baking them is super easy and way less messy than pan frying, but they still turn out perfectly crunchy every single time.
Watch a Short Video of This Recipe
Ingredient Notes
Here are a few notes on the key ingredients for this creamy chicken tortilla soup! Jump to the recipe card for the full recipe and exact measurements.
- Onion: Brings a savory depth to the broth as it slowly cooks. You can use a yellow onion, white onion, or even red onion.
- Black beans: A source of fiber and protein that makes this soup extra satisfying. Swap for pinto beans or kidney beans if that’s what you have/like.
- Corn kernels: Little bursts of sweetness that balance out the spices. Fresh, frozen, or even drained canned corn all work great.
- Tomatoes: Give the broth a richness and that classic tortilla soup flavor. Fire-roasted tomatoes add even more depth.
- Green chiles: Mildly spicy with a smoky kick, these amp up the flavor without making the soup too hot. Sub with diced jalapeños for more heat or bell peppers for none.
- Taco seasoning: The flavor powerhouse! A blend of spices that gives the soup its Tex-Mex vibe. Use homemade or store-bought, whatever works.
- Chicken broth: The liquid gold that ties everything together. Bone broth adds extra richness and nutrients if you have it. You can also use vegetable broth if preferred.
- Chicken breasts or thighs: The protein of this soup! Breasts keep things lean, while chicken thighs bring extra juiciness and flavor. Both shred beautifully after slow cooking.
- Heavy cream or full-fat coconut milk: The secret to the creamy soup texture. You can also use plain Greek yogurt if you want but the flavor and texture will vary a little bit.
- Lime juice: A bright, zesty finish that wakes up all the flavors. Fresh is best, but bottled works in a pinch.
Crispy Tortilla Strips
- Corn tortillas: The crispy, crunchy topping that makes this soup extra special. Flour tortillas can work, but they won’t crisp up the same way.
- Avocado oil or any neutral-flavored oil: Helps the tortilla strips get beautifully golden and crispy. Olive oil works too, but avocado oil handles high heat better.
Optional Garnishes
- Shredded cheddar cheese
- Jalapeños pepper slices
- Avocado slices
- Chopped cilantro
- Sour cream
- Green onions
- Fresh cilantro
How to Make This Creamy Chicken Tortilla Soup
Step 1: In the bottom of the slow cooker, add onion, garlic, black beans, corn, diced tomatoes, green chilies, taco seasoning, and chicken broth. Stir to combine.
Step 2: Add the chicken. Cover and cook on high for 4-5 hours or 6-7 on low until you can shred chicken easily with a fork.
Step 3: While the soup is cooking, preheat the oven to 350 degrees F. Cut the tortillas in half, then slice them into ¼ – ½ inch strips.
Step 4: Drizzle avocado oil over the tortilla strips and toss until fully coated. Arrange in a single layer on a baking sheet then bake for 15 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.
Step 5: Once the chicken is cooked through and tender, remove it from the slow cooker and shred it with two forks. Add back in the slow cooker with lime juice and heavy cream. Stir well and season with salt & pepper, to taste. If you want a bit of spice, you can also add some cayenne pepper, red pepper flakes, or hot sauce. Switch to the KEEP WARM setting until you are ready to serve.
Step 6: Transfer your delicious soup into serving bowls and garnish with tortilla strips and your favorite toppings – shredded cheese of choice, jalapeño slices, avocado slices, cilantro, and/or sour cream. Enjoy!
Instant Pot Method
Step 1: In a 6 quart Instant Pot, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning, and chicken broth. Stir together to combine.
Step 2: Add the chicken. Close the lid and cook on high pressure for 10 minutes. Once it beeps to a finish, release pressure naturally for 10 minutes before releasing the rest of the pressure manually.
Step 3: Continue from Step 3 above.
Expert Tips
- You can make this in the slow cooker or the Instant Pot. I used the slow cooker function on my Instant Pot and it worked so well – make sure to use a slow cooker lid if you are doing the same.
- Using leftover chicken or a rotisserie chicken is a great way to save time – just stir it in during the last 30 minutes of cooking.
- If using Greek yogurt instead of heavy cream or full-fat coconut milk stir it in at the very end with the heat off to avoid curdling.
Serving Tips
Pair with a side of cornbread, a fresh green salad, garlic lemon broccoli, or a side of roasted root vegetables.
This soup is perfect for soup season, but honestly, I make this any time of year!
Storage Tips
- Store leftover soup in an airtight container for up to 3 days in the fridge – garnish just before serving.
- If you are planning to freeze, do not add heavy cream. Freeze for up to 3 months in a freezer safe container.
- Thaw your creamy crockpot chicken tortilla soup in the refrigerator and reheat in the microwave or on the stovetop. Stir in heavy cream once heated through.
Recipe FAQs
Absolutely! Simmer everything on the stovetop in a Dutch oven or large soup pot for about 30 minutes, then add cream and lime juice at the end.
Yes you can. Red enchilada sauce adds a rich, smoky depth to the broth and enhances the spice level. Swap out part of the diced tomatoes or broth for enchilada sauce to customize the flavor to your liking.
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Creamy Slow Cooker Chicken Tortilla Soup (Instant Pot Option)
Video
Ingredients
- 1 onion diced
- 4 garlic cloves minced
- 15 oz can black beans drained and rinsed
- 1 1/2 cup corn kernels fresh or frozen
- 15 oz can diced tomatoes
- 4 oz can diced green chiles
- 2 tbsp taco seasoning
- 5 cups chicken broth
- 1.25 lb chicken breasts or thighs boneless, skinless
- 1 cup heavy cream or full-fat coconut milk
- Juice from 1 lime
- Salt and pepper to taste
Crispy Tortilla Strips
- 6 corn tortillas
- 2 tbsp avocado oil or any neutral flavored oil
Optional Garnishes
- Cheddar cheese or your favorite cheese, shredded
- Jalapeños pepper slices
- Avocado slices
- Chopped cilantro
- Sour cream
Instructions
- In a slow cooker, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.1 onion, 4 garlic cloves, 15 oz can black beans, 1 1/2 cup corn kernels, 15 oz can diced tomatoes, 4 oz can diced green chiles, 5 cups chicken broth, 2 tbsp taco seasoning
- Add the chicken. Cover and cook on high for 4-5 hours or 6-7 on low until the chicken is tender and shreds easily with a fork.1.25 lb chicken breasts or thighs
- While the soup is cooking, preheat oven to 350 degrees F. Cut the tortillas in half, then slice them into 1/4-1/2 inch strips.6 corn tortillas
- Drizzle avocado oil over the tortilla strips and toss until fully coated. Arrange in a single layer on a baking sheet then bake for 15 minutes until crisp and lightly browned. Remove from the oven and set aside to cool.2 tbsp avocado oil
- Once the chicken is cooked through and tender, remove from the slow cooker and shred with two forks. Add back in the slow cooker with lime juice and heavy cream. Stir well and season with salt & pepper, to taste. If you want a bit of spice, you can also add some cayenne or hot sauce. Switch to the KEEP WARM setting until you are ready to serve.1 cup heavy cream, Juice from 1 lime, Salt and pepper
- Transfer to serving bowls and garnish with tortilla strips, shredded cheese, jalapeño slices, avocado slices, cilantro, and/or sour cream. Enjoy!Cheddar cheese, Jalapeños pepper slices, Avocado slices, Chopped cilantro, Sour cream
Instant Pot Method
- In a 6 qt Instant Pot, add onion, garlic, beans, corn, diced tomatoes, green chilis, taco seasoning and chicken broth. Stir together to combine.1 onion, 4 garlic cloves, 15 oz can black beans, 1 1/2 cup corn kernels, 15 oz can diced tomatoes, 4 oz can diced green chiles, 2 tbsp taco seasoning, 5 cups chicken broth
- Add the chicken. Close the lid and cook on high pressure for 10 minutes. Once it beeps to a finish, release pressure naturally for 10 minutes before releasing the rest of the pressure manually.1.25 lb chicken breasts or thighs
- Continue from Step 3 above.
Notes
- You can make this in the slow cooker or the Instant Pot. I used the slow cooker function on my Instant Pot and it worked so well – make sure to use a slow cooker lid if you are doing the same.
- Using leftover chicken or a rotisserie chicken is a great way to save time – just stir it in during the last 30 minutes of cooking.
- If using Greek yogurt instead of heavy cream or full-fat coconut milk stir it in at the very end with the heat off to avoid curdling.
- Store leftover soup in an airtight container for up to 3 days in the fridge – garnish just before serving.
- If you are planning to freeze, do not add heavy cream. Freeze for up to 3 months in a freezer safe container.
- Thaw your creamy crockpot chicken tortilla soup in the refrigerator and reheat in the microwave or on the stovetop. Stir in heavy cream once heated through.
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