Get ready to transform your ordinary dinner into a mouthwatering Mexican-inspired feast that will have your family begging for seconds! This Slow Cooked Creamy Chicken Tortilla Soup is not just another recipe—it's a flavor explosion that combines tender shredded chicken, rich creamy broth, and a symphony of hearty ingredients that'll make your taste buds dance. Imagine coming home to a kitchen filled with the irresistible aroma of slow-cooked goodness that requires minimal effort but delivers maximum satisfaction!
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 chicken breasts
- 1 can black beans, drained
- 1 can corn, drained
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla strips for serving
Instructions
- Begin by preparing your ingredients. Chop the onion and mince the garlic. Drain the black beans and corn, and set them aside.
- In a slow cooker, place the two chicken breasts at the bottom. This will allow them to absorb the flavors as they cook.
- Add the chopped onion and minced garlic on top of the chicken. The onion and garlic will infuse the chicken with flavor as they cook.
- Pour in the can of diced tomatoes, including the juice. This will add acidity and moisture to the soup.
- Next, add the drained black beans and corn to the slow cooker. These ingredients will add texture and nutrition to the soup.
- Pour in the chicken broth, ensuring that all the ingredients are well-covered. This will be the base of your soup.
- Season the mixture with salt and pepper to taste. Remember that you can adjust the seasoning later, so start with a little and add more as needed.
- Cover the slow cooker and set it to low heat. Allow the soup to cook for 6 hours. This slow cooking will make the chicken tender and allow the flavors to meld together.
- After 6 hours, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken back to the slow cooker, stirring to combine it with the other ingredients.
- Pour in the heavy cream, stirring well to incorporate it into the soup. This will give the soup a rich and creamy texture.
- Allow the soup to cook for an additional 15 minutes on low heat, letting the flavors meld and the soup thicken slightly.
- Once ready, taste the soup and adjust the seasoning with more salt and pepper if necessary.
- Serve the soup hot, garnished with tortilla strips for added crunch and texture. Enjoy your Slow Cooked Creamy Chicken Tortilla Soup!
Tips
- For maximum flavor, use fresh chicken breasts and avoid frozen meat to ensure better texture and taste.
- Don't rush the cooking process—the 6-hour slow cook is crucial for developing deep, rich flavors.
- If you prefer a spicier soup, add a diced jalapeño or a dash of cayenne pepper during cooking.
- For a lighter version, you can substitute heavy cream with half-and-half or Greek yogurt.
- Customize your toppings! Consider adding fresh cilantro, diced avocado, or a squeeze of lime when serving.
- Make sure to shred the chicken thoroughly to ensure it's evenly distributed throughout the soup.
- If the soup is too thick, you can add a little extra chicken broth to reach your desired consistency.
- Leftover soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
