Slow Cooker Spicy Creamy Chicken Tortilla Soup

  • Prep: 15 min
  • Cook: 7 hr
  • Total: 7 hr 15 min
  • Servings: 8–10
Rated 4.3125/5 based on 16 customer reviews

Ingredients (12)

  • 3 boneless, skinless chicken breasts, cut into cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ cup hot sauce
  • 2 cans (10 ounces each) diced tomatoes with chiles
  • 1 white onion, roughly chopped
  • 3 cloves garlic
  • 2 quarts low-sodium chicken broth
  • 1 can (15 ounces) black beans
  • 1 pound bag frozen corn
  • tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving

Steps (4)

  • Step 1
    Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
  • Step 2
    Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
  • Step 3
    During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
  • Step 4
    When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
  • For safe meat preparation, reference the USDA website.

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Reviews
(16)

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Rated 5 out of 5 by from Surprisingly delicious So good and hits the spot on a cold day! My husband and I love this stuff.
Date published: 2019-07-24
Rated 5 out of 5 by from Great Very tasty with all the flavors.thanks for the great recipe
Date published: 2019-06-27
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