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Slow Cooker Cheesy Chicken Tortilla Soup

A creamy, flavorful slow cooker soup featuring tender chicken, black beans, corn, and a rich cheesy finish.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs or breasts
  • 1 can fire-roasted diced tomatoes, undrained
  • 1 can diced tomatoes with green chiles
  • 4 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced optional
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 cup cooked rice or quinoa optional
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne optional
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1/2 cup heavy cream

Equipment

  • Slow Cooker
  • Cutting board
  • Small bowl

Method
 

Cooking
  1. Place chicken, onion, garlic, and jalapeño in the slow cooker.
  2. Add tomatoes, broth, and spices. Stir well.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. Remove chicken, shred with two forks, and return to the slow cooker.
  5. Stir in black beans, corn, and optional rice or quinoa.
  6. Whisk together shredded cheese and heavy cream in a small bowl, then stir into the slow cooker until melted.
  7. Adjust seasoning to taste and serve with desired garnishes.

Notes

Store in an airtight container for up to 4 days. Can be frozen for up to 3 months.