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Slow Cooker Creamy Chicken Tortilla Soup

Slow Cooker Creamy Chicken Tortilla Soup is an easy slow cooker soup recipe that is filling and a definitely family favorite! We love topping it with green onions, cilantro, and sour cream, and then serving leftovers over rice the next day.

Slow Cooker Creamy Chicken Tortilla Soup

I love a good soup recipe, especially during the fall and winter months, and even more when they are easy and can be made in the slow cooker! Chicken Tortilla Soup has always been a favorite of mine, and this creamy version is definitely going to be on a regular rotation for us this year.

This creamy chicken tortilla soup recipe is incredibly easy to make, has a ton of great flavor, and is hearty and filling without being too heavy.

What You’ll Need

  • Boneless Skinless Chicken Breasts
  • Black Beans
  • Frozen Corn
  • Onion
  • Taco Seasoning
  • Garlic Powder
  • Diced Tomatoes with Green Chiles
  • Chicken Broth
  • Sour Cream
  • Cheddar Cheese

How to Make Creamy Chicken Tortilla Soup

This is such an easy slow cooker/crock pot recipe! To start, add the chicken breasts, black beans, corn, onion, diced tomatoes, green chiles, taco seasoning, garlic powder, and chicken broth to a large slow cooker. Give it a little stir, season with salt and pepper, and then cover. Cook on low for 8 hours or high for 4 hours.

Next, shred the chicken. You can remove the chicken breasts and shred them with a couple of forks or in a bowl with an electric mixer! I love using the mixer because it’s so quick. Remove 1 cup of the soup broth and transfer it to a medium bowl with the sour cream, and mix until well combined. Doing this step allows the sour cream to mix in easier with the broth and prevents it from curdling. Lastly, stir in the shredded cheese. Now it’s time to serve! This soup is delicious with some good toppings! Some options are diced green onions, avocado, sour cream, cilantro, tortilla strips, tortilla chips, a squeeze of lime juice, lime wedges, or additional shredded cheddar cheese.

Note: you can also make this on the stovetop. Simply saute the onions in a little bit of olive oil over medium heat in a large pot or Dutch oven for about 5 minutes, and then add the chicken, black beans, corn, tomatoes, green chiles, taco seasoning, and broth, and bring to a simmer. Let it cook/boil for 25-30 minutes, until the chicken is easily shreddable. Then remove 1 cup of the broth and combine with the sour cream and then return that mixture to the pot. Stir in the cheddar cheese, and then cook for a few more minutes to let it warm all the way back up. Then serve with some of the suggested toppings!

Slow Cooker Creamy Chicken Tortilla Soup

Tips for Making Slow Cooker Creamy Chicken Tortilla Soup Recipe

  • Adjust the broth depending on how thick/broth-y you like soup. Adding 3 cups will make it a medium-thick soup. If you like tortilla soup with more broth, add 4-5 cups.
  • If you like your food on the spicy side, add 1/2 tsp of cayenne pepper.
  • If you want a lighter soup, omit the sour cream. It just won’t be as creamy 🙂
  • If you want to make this even easier on busy weekdays, place all of the ingredients in the slow cooker the night before and store in the refrigerator with the lid on. Then all you have to do is place the slow cooker pot in the slow cooker and turn it on in the morning!
  • Use what you have on hand! If you have kidney beans and not black beans, use those instead. You can also use canned whole kernel corn instead of frozen. In addition, if you don’t have taco seasoning, you can use a combination of chili powder, ground cumin, oregano, and paprika. Just add 2 teaspoons of chili powder, and 1 teaspoon of cumin, oregano, and paprika.

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Slow Cooker Creamy Chicken Tortilla Soup

An easy creamy chicken tortilla soup made in the slow cooker!
Print Pin Rate
Course: Main Course, Soup
Cuisine: American
Keyword: chicken, slow cooker, soup
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 454kcal
Author: Taylor


  • 1 lb boneless skinless chicken breasts
  • 1 white onion diced
  • 15 ounce can black beans drained and rinsed
  • 2 cups frozen corn
  • 14 ounce can diced tomatoes with green chiles
  • 4 ounce diced green chiles
  • 1 ounce packet taco seasoning
  • 1/2 tsp garlic powder
  • 3 cups chicken broth
  • 3/4 cup sour cream
  • 2 cups shredded cheddar cheese plus more for topping
  • diced green onions, diced avocado, sour cream, cilantro for topping


  • To the slow cooker, add the chicken, onion, beans, corn, tomatoes, green chiles, taco seasoning, garlic powder, and broth.
  • Cook on low for 8 hours or high for 4 hours.
  • Shred the chicken and then add it back to the slow cooker.
  • Remove 1 cup of the broth and in a separate medium bowl, mix together with the sour cream.
  • Add the mixture back to the slow cooker, along with the cheese, stirring to combine.
  • Cook on high for 15 minutes.
  • Serve and enjoy!


Calories: 454kcal | Carbohydrates: 35g | Protein: 33g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1517mg | Potassium: 918mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1131IU | Vitamin C: 23mg | Calcium: 362mg | Iron: 3mg
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

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