Slow Cooker Creamy Chicken Tortilla Soup

This easy and creamy Slow Cooker Chicken Tortilla Soup is a comforting, one-pot meal perfect for busy days. Packed with tender chicken, flavorful tomatoes, and hearty refried beans, it’s a simple recipe made with common pantry ingredients. Customize it with your favorite toppings like crispy tortilla strips, melted cheese, or fresh cilantro for extra flair.

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Recipe Ingredients

1 lb (454 g) boneless, skinless chicken thighs
2 cans (14.5 oz / 411 g each) of Mexican stewed tomatoes with chilies (e.g., RO*TEL)
2 cans (14.5 oz / 411 g each) chicken broth
1 can (16 oz / 454 g) refried beans
1 lb (454 g) corn (fresh, frozen, or canned)

Toppings:

Shredded Monterey Jack cheese
Corn tortilla strips
2 tsp (1 g) fresh cilantro, chopped

How To Make Slow Cooker Creamy Chicken Tortilla Soup

Prepare the soup: Add the chicken thighs, Mexican stewed tomatoes with chilies, chicken broth, refried beans, and corn to your 6-quart (6-L) slow cooker.
Set the slow cooker: Cover and cook on High for 4 hours or Low for 8 hours, until the chicken is tender and fully cooked.
Shred the chicken: Once cooked, remove the chicken thighs, shred them with two forks, and return them to the soup. Stir well to combine.
Serve the soup: Ladle the soup into bowls and top with shredded Monterey Jack cheese, corn tortilla strips, and fresh cilantro.

Recipe Tips

Use boneless chicken thighs for extra flavor: They stay juicy and tender during slow cooking, making the soup rich and delicious.
Mash the beans for a creamier texture: Stirring the refried beans into the broth evenly thickens the soup and adds creaminess.
Layer the ingredients carefully: Add the chicken first, followed by tomatoes and beans, to ensure even cooking and flavor distribution.
Taste and season before serving: Add salt, pepper, or extra spices like cumin or paprika to enhance the soup’s flavor.
Crisp your tortilla strips: Lightly fry or bake them for a crunchy topping that adds the perfect texture contrast to the creamy soup.

Recipe FAQs and Variations

I Use Chicken Breasts Instead of Thighs?

Can Yes, you can! Chicken breasts work well but may be slightly less tender than thighs after slow cooking.

What if I Don’t Have Mexican Stewed Tomatoes?

You can use regular canned tomatoes and add diced green chilies or a pinch of chili powder for a similar flavor.

Can I Make This Soup Spicier?

Absolutely! Add a diced jalapeño, a dash of hot sauce, or extra chili powder for more heat.

Can I Make This Vegetarian?

Yes! Swap the chicken for black beans or chickpeas and use vegetable broth instead of chicken broth.

What Other Toppings Can I Use?

Try sour cream, avocado slices, crumbled feta, or a sprinkle of smoked paprika to mix up the flavors.

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