Creamy slow cooker chicken tortilla soup with green chiles, diced tomatoes, sharp cheddar cheese and spring onions. So quick to whip out the crockpot, add ingredients and cook for 6 hours.

I love how the simple ingredients in this dish come together so effortlessly to form a perfectly creamy and flavorful soup that is wonderful to come home to at the end of long day.

Even better is how the soup cooks all day in your slow cooker while you go about your day.

Its no secret, I love soups.  Recent soups I’ve included here on the blog are the Greek Lemon Chicken Soup and Red Lentil Soup with Lemon.

I’ve always loved any recipe with tortillas and cheese, and wanted to add a tortilla soup to my recipe vault.  Enter this delish chicken tortilla soup.

Tips for this easy chicken tortilla soup recipe:

1. My new Cuisinart Slow Cooker made this recipe super quick to put together. This slow cooker has a saute function, making the recipe truly a one pot dinner. I melted the butter, sauteed the garlic, and stirred in the flour, until the mixture was creamy, ALL in my slow cooker. Without this slow cooker, I would have completed those steps in a saute pan, then added to the slow cooker. Still pretty easy, but now, its a breeze.

How to Make Chicken Tortilla Soup Creamy?

The unique taste of this soup comes from the creamy factor.  I’ve always made more broth like chicken tortilla soups.  I have to say, I’m really loving the creamy style soup.  To achieve the creamy factor, simply stir in shredded sharp cheddar cheese at the end,  right before serving.

Freshly shredded cheese adds an extra deliciousness to this soup. I used a block of sharp cheddar cheese, shredded 2 cups worth, and stirred into the soup. The cheese melted so easily into the soup and helped add to the wonderful creamy texture.

How to Serve Chicken Tortilla Soup?

I really like adding crunchy spring onions to the top of the soup.  The texture and taste of the onions is a perfect complement to the creamy soup.  Chopped cilantro, and sliced jalapenos are also great additions.  I love freshly ground pepper, which would work well too.  And, don’t forget to serve with tortilla chips.  You can use the chips to scoop up the soup or crumble the chips over the top of the soup bowl.

This is the best chicken tortilla soup around. So easy to make, wonderful spices, and creaminess. Yay.

Enjoy!

You might also enjoy:

Sausage Lentil Soup

Tamale Pie with Cornmeal Crust

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Slow Cooker Chicken Tortilla Soup

Creamy slow cooker chicken tortilla soup is on my list of top easy and healthy dinners. So quick to whip out the crockpot, add ingredients and cook for 6 hours.

Course Dinner

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Servings 10

Calories 288 kcal

Ingredients

• 1/2 cup butter
• 4 garlic cloves, minced
• 1/2 cup all purpose flour
• 4 cup chicken broth
• 4 tsp chili powder
• 1 tbsp cumin
• 1 tbsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground pepper
• 1 1/2 lbs chicken breasts
• 1 15 oz can diced tomatoes
• 1 10 oz can diced green chiles
• 2 cups shredded sharp cheddar cheese
• chopped spring onions, cilantro or sliced jalapenos for garnish

Instructions

1. In large, deep, saute pan, melt the butter.  After butter has melted, add in minced garlic and cook until garlic is fragrant (about 10 seconds).  Stir in flour, and whisk until smooth.

2. Pour in chicken broth, and stir until combined.

3. Add in chili powder, cumin, garlic powder, salt, and pepper and stir.

4. Place chicken breasts in slow cooker.  Pour diced tomatoes and diced green chiles on top of chicken.  Pour butter/garlic/chicken broth/spice mixture over chicken.  Cover slow cooker and cook on low for 4-6 hours, until chicken is cooked through.

5. Remove chicken and dice into bite sized pieces.  Place back in slow cooker.  Add shredded cheese to slow cooker and stir until combined and melted.  Serve with chopped spring onions, cilantro and/or sliced jalapenos.

Recipe Notes

Adapted from Melanie Makes