Crock Pot Creamy Chicken Tortilla Soup


You guys.

I’m sitting here right now just praying you have a slow cooker so you can make this today…or tomorrow…or this weekend. Basically, as soon as possible. I’m not quite sure how to describe this other than I *think* I might actually like it more than white chicken chili and I never thought that would ever happen. Ever. I’ve been making white chicken chili about once a month for years now, but after tasting this creamy chicken tortilla soup I thiiiiiiiink I have a new favorite.
This soup is as easy as it comes. Just throw all the ingredients in the crock pot in the morning and enjoy a comforting bowl of goodness that night. Some chicken tortilla soup recipes are rather thin and brothy, but not this one. Nope. This soup is thick, creamy and just slightly spicy.
Top bowls with crunchy tortilla chips, avocado chunks, shredded cheese, cilantro and jalapeno slices! Dinner.is.served.

Before you all tell me that I already have a chicken tortilla soup recipe on the blog so why make another, allow me to explain.
Basically, everything is better in the slow cooker. And as much as I love the old recipe, this one just blows it out of the water for two big {simple} reasons.
1. Chicken thighs
2. Sour cream

Lately, I’ve been cooking with chicken thighs instead of chicken breasts and let’s just say I’m officially on the dark side now. So tender! So delicious! So easily shredded after seven hours in a crock pot jacuzzi. Sure, you can make this recipe with chicken breasts and I’m sure it’s still exceptionally tasty… BUT…just try it once with chicken thighs? Then, let’s talk.
The sour cream addition is sort of obvious. Everything tastes better when made creamy. It gives the soup a nice little tang and cuts a bit of the spice. You’ll never go back to another version after trying this one, I assure you!
Did I mention how insanely easy it is to make?

  • 1 1/2 lbs boneless skinless chicken thighs
  • 2 quarts chicken stock
  • 2 14.5 oz cans black beans, drained and rinsed
  • 1 jalapeno, seeded and minced
  • 1 14.5 oz can crushed tomatoes {the fire roasted kind if you can find it}
  • 1 4 oz can diced green chilies
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 1 tbsp cumin
  • 2 tsp chili powder
  • 1 tbsp oregano
  • 1 cup frozen corn
  • 4 corn tortillas, torn into small pieces
  • heaping 1/2 cup sour cream
  • 1 tsp salt – to taste
  • black pepper – to taste
  • sliced avocado for serving
  • shredded cheddar or monterey jack for serving
  • fresh minced cilantro for serving

  1. In a 6-8 quart slow cooker combine all ingredients except for the frozen corn, tortillas and sour cream. Turn to LOW and cook for 7 hours.
  2. When there’s 30 minutes left, remove chicken with a slotted spoon and transfer to a cutting bowl. Shred or chop into tiny pieces then return to the slow cooker. Add the corn and mix in the sour cream. Tear the tortillas into small pieces and add to the soup. Season with salt and pepper to taste.
  3. When ready to serve, let everyone garnish their own bowl with lots of avocado, cheddar cheese and cilantro. Enjoy!

active time ~ 15 minutes
total time ~ 7 hours