Creamy Chicken Tortilla Soup Recipe for the Slow Cooker or Stovetop by Jan Mostrom
I just had the opportunity to visit some friends who have a beautiful new baby boy. It was so wonderful to be with them and cook a few meals to share and freeze. We all loved this delicious creamy chicken tortilla soup recipe and hope you will as well. The slow-cooked or stovetop soup recipe comes together very easily in a few simple steps and is amazing on a cold day.
To make this slow-cooker recipe you will need a yellow onion, a poblano pepper (optional, but does add great flavor), fresh jalapeños, ground cumin, taco seasoning, boneless chicken breasts or thighs, salsa verde, a can of chopped green chiles, chicken broth, cream cheese, cheddar cheese, fresh cilantro and a lime. For serving this gluten-free meal, you can also grab some tortilla chips, plain Greek yogurt or sour cream, avocado and green onion.
Serve this creamy chicken soup recipe for lunch or as an easy dinner. If you want to make this soup on the stovetop, see Recipe Notes below.
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Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes (stove top) or 4 to 6 hours (slow cooker)
Total Time: 50 minutes to 6 hours and 20 minutes
Servings: 6
Ingredients
- 1 yellow onion, chopped
- 1 poblano pepper, chopped (optional)
- 1 - 2 jalapeños, seeded and chopped
- 2 - 3 teaspoons ground cumin
- 2 - 3 teaspoons taco seasoning
- 1 - 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 3 cups salsa verde
- 1 can (4 ounces) chopped green chiles
- 3 - 4 cups chicken broth
- 8 ounces cream cheese, at room temperature
- 1 cup shredded cheddar cheese
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- tortilla chips, yogurt or sour cream, avocado and green onion, for serving (optional)
Helpful Products
- Tortilla Chips
- Tongs
- Lemon Juicer
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Grater
- Airtight Containers
- Pepper Grinder
Recipe Notes
- You can easily make this on your stovetop. Just sauté onion and peppers in a stock pot. In a separate skillet cook bite-sized pieces of chicken with seasonings. When chicken is cooked, add to onions and peppers, and then add salsa, broth and green chilies. Heat mixture for 20 minutes on medium-low, then add cream cheese (just melt for 15 to 20 seconds in microwave) and cheddar cheese. Stir for about 5 minutes, then add cilantro and lime juice.
- For slow cooker, melt your cream cheese in the microwave for 15 to 20 seconds to make blending easier.
Here's how to make it:
- Put the onions, peppers, chicken, seasonings, including a pinch of salt and black pepper into the slow cooker. Pour in salsa, chopped green chiles and 3 cups of chicken broth. Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours.
- Remove lid and if chicken is done remove from the soup and shred with two forks, pulling it apart and placing it back into the slow cooker. Turn slow cooker to low and stir in cream cheese, mixing it until it is smooth and blended. Add cheddar cheese, lime juice and cilantro.
- Serve warm in bowls with tortilla chips on the side or broken into pieces on top. Add any additional toppings you like!
Nutrition Facts Per Serving
Calories: 350
Total Fat: 24.5g
Saturated Fat: 14.5g
Cholesterol: 85mg
Sodium: 904mg
Total Carbohydrate: 15.1g
Dietary Fiber: 2.2g
Total Sugars: 3.3g
Protein: 18.4g
Vitamin D: 2mcg
Calcium: 224mg
Iron: 2mg
Potassium: 376mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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