Description
A rich and creamy chicken tortilla soup made in a slow cooker. This recipe is easy to prepare and perfect for a comforting meal.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (4 ounce) can chopped green chilies
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 8 ounces cream cheese, cubed
- 1/4 cup chopped fresh cilantro
- Optional toppings: shredded cheese, sour cream, avocado, tortilla chips
Instructions
- Place chicken breasts in the slow cooker.
- Add black beans, diced tomatoes, Rotel, and chopped green chilies to the slow cooker.
- Pour in chicken broth.
- Stir in chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through.
- Remove chicken from the slow cooker and shred it using two forks. Return shredded chicken to the slow cooker.
- Add cream cheese to the slow cooker and stir until melted and well combined.
- Stir in fresh cilantro.
- Serve hot with your favorite toppings.
Notes
- For a spicier soup, add a pinch of cayenne pepper.
- If you don’t have cream cheese, you can use half-and-half or heavy cream, but the soup will be less thick and creamy.
- This soup freezes well. Let it cool completely before storing in an airtight container in the freezer.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 120mg