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Slow Cooker Creamy Chicken Tortilla Soup with Cream Cheese

Slow cooker creamy chicken tortilla soup with cream cheese simmers chicken, beans, corn, and fire-roasted tomatoes until tender. Shredded chicken and a smooth cream cheese broth make a rich soup finished with tortilla strips, Monterey Jack, and avocado.
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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1.5 lb boneless, skinless chicken breasts
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes undrained
  • 1 can (4 oz) chopped green chiles
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 block (8 oz) cream cheese softened and cut into cubes
For serving
  • 1 cup shredded Monterey Jack cheese
  • 2 cups tortilla strips or crushed tortilla chips
  • 0.25 cup fresh cilantro chopped
  • 1 avocado diced
  • 1 lime cut into wedges

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Place the chicken breasts in a 6-quart slow cooker and add the onion, garlic, chicken broth, tomatoes, green chiles, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper.
  2. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken reaches 165°F at its thickest point and is tender enough to shred.
  3. Transfer the chicken to a plate and shred it with two forks.
  4. Ladle about 1 cup of hot broth into a bowl and whisk in the cream cheese until smooth, then stir the mixture back into the slow cooker and cover for 10 to 15 minutes, until creamy and smooth.
  5. Return the shredded chicken to the slow cooker and stir until combined and heated through.
Serve
  1. Ladle the soup into bowls and top with the Monterey Jack, tortilla strips, cilantro, and avocado, then serve with lime wedges.

Notes

For the smoothest broth, whisk the cream cheese with hot broth until no lumps remain before stirring it into the slow cooker. Refrigerate leftovers for up to 3 days; freezing is possible, though the creamy texture may change slightly when reheated. For a dairy-free version, use dairy-free cream cheese and omit or replace the Monterey Jack.