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Slow Cooker Creamy Tortilla Soup

  • Author: Karen Petersen
  • Prep Time: 10 minutes
  • Cook Time: 4-6 hours on low
  • Total Time: 0 hours
  • Yield: 6 servings 1x


Slow Cooker Creamy Tortilla Soup is a dump and go crockpot recipe that tastes amazing! We love topping ours with avocado, tortilla chips, cheese and sour cream.


  • 1 lb frozen boneless, skinless chicken thighs or breasts
  • 1 cup chicken broth
  • 1/2 cup picante sauce or salsa
  • 1 (14.5 oz) can of diced tomatoes, in tomato juice
  • 1 tsp fresh lime juice
  • 2 garlic cloves, minced
  • 1 (13.75 oz) can cream of chicken soup
  • 1/2 cup chopped red pepper (optional)
  • 1 tsp cumin
  • 1 cup frozen corn or 1 (14 oz) can of corn, drained
  • 1 (14 oz) can black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro, or as much as desired
  • Salt and pepper
  • Optional toppings: tortilla chips, grated cheese, sour cream, avocado


  1. Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, cumin, corn and beans in slow cooker.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.  Remove chicken and shred or cut into bite size pieces.  Add the chicken back in to the slow cooker and then add cilantro and salt and pepper to taste.
  3. Ladle into individual serving bowls and top with desired toppings.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: soup, chicken, dump and go