Sprig Originals's kitchen / Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Creamy Chicken Tortilla Soup

Name: Slow Cooker Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 2 boneless skinless chicken breasts; 1/4 cup taco seasoning; 4 oz can diced green chiles, mild or hot; 15.5 oz can black beans, drained and rinsed; 14.5 oz can diced tomatoes, with juices; 15.25 oz can whole kernel corn, drained; 4 cups chicken broth; 2 cups grated Mexican cheese blend; 1 cup heavy cream; tortilla chips (or 6 corn tortillas cut into strips) and a bunch of cilantro, for serving

By Sprig Originals ✓ · with credit

Adapted from thegirlinspired.com

⏱ 3 hr 45 min🍽 Serves 8👨‍🍳 easymexican

High-Protein

Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.

A dump-and-go crockpot soup where chicken breasts simmer in taco-spiced broth with beans, corn and tomatoes, then get shredded and finished with melted cheese and cream. Thick, cosy and built for crushed tortilla chips on top.

Ingredients

Soup

2 boneless skinless chicken breasts
1/4 cup taco seasoning
4 oz can diced green chiles, mild or hot
15.5 oz can black beans, drained and rinsed
14.5 oz can diced tomatoes, with juices
15.25 oz can whole kernel corn, drained
4 cups chicken broth

To finish

2 cups grated Mexican cheese blend
1 cup heavy cream
tortilla chips (or 6 corn tortillas cut into strips) and a bunch of cilantro, for serving

Instructions

Lay the chicken breasts in the bottom of the slow cooker — frozen or thawed both work — and sprinkle the taco seasoning evenly over them. Tip in the green chiles, black beans, diced tomatoes with their juices, and drained corn, spreading them over the chicken, then pour the chicken broth in slowly over the top.
Cover and cook on HIGH for 3 to 4 hours, until the chicken is cooked through and pulls apart easily.
Lift the chicken out onto a plate and shred it with two forks, then return it to the pot along with the grated cheese and heavy cream.
Cover and cook another 30 minutes to 1 hour, stirring every so often, until the cheese has melted smoothly into the broth and the soup has thickened slightly. If you like a thicker, softer body, stir a handful of tortilla chips in at this stage and let them break down.
For crisp tortilla strips, spray corn tortilla strips liberally with cooking spray and air fry at 400°F for about 5 minutes, shaking the basket halfway. Ladle the soup into bowls and top with tortilla strips or chips, chopped cilantro, and avocado if you have it.

Chef's tips

Taco seasoning brands vary in salt, so taste before you add anything extra — with a full 4 cups of broth reducing slightly, the soup seasons itself as it cooks.
Grate your own cheese if you can; pre-shredded blends carry anti-caking starch that can turn the broth grainy instead of silky.
Add the cream and cheese only at the end and keep the heat gentle — a hard boil after dairy goes in can make it split.
Leftovers thicken overnight into something closer to a stew. Loosen with a splash of broth when reheating over low heat.

Nutrition (per serving, estimated)

430calories

29gprotein

31gcarbs

22gfat

Estimates only — values vary with brands and portions.

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