Slow Cooker Creamy Chicken Tortilla Soup
Slow Cooker Creamy Chicken Tortilla Soup Recipe
Course: Main
Cuisine: American
Author: Simply Designing with Ashley Phipps
  • 1 pound Boneless Skinless Chicken Breasts
  • 2 10 ounce cans Ro Tel with Lime and Cilantro
  • 1 15 ounce can Corn, drained and rinsed (I prefer sweet white and gold whole kernal corn, but you can pick your favorite)
  • 1 15 ounce can No Salt Added Black Beans, drained and rinsed
  • 1 15 ounce can No Salt Added Dark Red Kidney Beans, drained and rinsed
  • 1 14 ounce cans Less Sodium Chicken Broth
  • 16 ounces Heavy Whipping Cream
  • 1/2 Tablespoon Garlic Powder
  • 1 Tablespoon Ground Cumin
  • 1 Tablespoon Chili Powder
  • 1/2 teaspoon Onion Powder
  • 1 teaspoon or more Salt to taste
  • 2 tablespoons Corn Starch
  • Tortilla chips for serving if desired
  • Sour Cream for serving if desired
  • Shredded Cheese for serving if desired
  • Fresh Cilantro for serving if desired
  1. Combine chicken, Ro Tel, corn, black beans, kidney beans, chicken broth, garlic powder, cumin, chili powder and onion powder in a slow cooker.
  2. Stir.
  3. Cook on low heat about 6 hours or longer.
  4. About 30 minutes before serving, remove chicken from the soup and shred. Return chicken to your slow cooker.
  5. Add cream and salt and stir.
  6. In a cup, mix corn starch with warm water. Pour into slow cooker and stir until combined.
  7. Cook soup for approximately 30 more minutes until soup is warm and slightly thickened (you don't want it too thick.)
  8. Serve with tortilla chips, sour cream, shredded cheese and cilantro if desired.