One-Pot Creamy Chicken Tortilla Soup Tips, FAQ & printable recipe

Tips for success

To enhance the flavor of the garnishes, toast the tortilla strips briefly in a pan with a little oil until they are golden and crisp.

Freshly squeezed lime juice is essential for cutting through the richness of the cream cheese, so always serve the soup with extra lime wedges on the side for guests to add according to their personal preference.

If the soup is prepared for a large group, keep the slow cooker on the warm setting after the cheese has melted. This ensures the soup remains at the perfect temperature for serving without overcooking the chicken.

Remember to adjust the seasoning with a touch of salt or pepper only after the cheese has been fully incorporated, as the enchilada sauce already contributes significant salt.

Variations

• Spicy Version: Add a tablespoon of chopped jalapeños or a dash of hot sauce during the layering phase to increase the heat level for those who enjoy a spicy kick.
• Vegetable Boost: Stir in a cup of sautéed bell peppers or zucchini during the final phase to add texture and color to the soup without changing the overall flavor profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave, until heated through.

Store any leftover soup in an airtight container in the refrigerator for up to three days. As the soup sits, the flavors will continue to meld, often making it even more delicious the next day.

Ensure the soup has cooled to room temperature, but no longer than two hours, before placing it in the refrigerator to maintain food safety and quality.

The soup base can be prepared by layering the ingredients in the slow cooker insert the night before and keeping it in the refrigerator. In the morning, simply place the insert into the slow cooker base and start the cooking process. This is an excellent way to have a hot, homemade meal ready exactly when needed after a long day.

Serving ideas

Serve the soup in deep, warmed bowls to help maintain its temperature. The contrast between the hot, creamy soup and the cool, fresh garnishes like avocado and cilantro is key to the experience. Arrange the garnishes in small bowls on the table so that everyone can customize their own portion with the perfect amount of crunch and acidity.

For a complete meal, consider serving the soup alongside a side of crusty bread or a light green salad. The richness of the creamy broth pairs well with simple, fresh accompaniments that do not overpower the bold flavors of the enchilada sauce and spices.

Always ensure that the tortilla strips are added right before serving to prevent them from becoming soggy.

Frequently asked questions

Recipe card

One-Pot Creamy Chicken Tortilla Soup

Prep 10 minCook 5 hTotal 5 h 10 minServes 6

Ingredients

• 2 lb chicken thighs
• 15 oz black beans, drained and rinsed
• 15 oz fire-roasted corn
• 10 oz red enchilada sauce
• 14 oz diced tomatoes with green chiles
• 3 cups chicken broth
• 6 oz cream cheese, softened
• 1 cup shredded pepper jack cheese
• fried tortilla strips, for serving
• diced avocado, for serving
• queso fresco, for serving
• fresh cilantro, for serving
• fresh lime wedges, for serving

Instructions

1. Place the chicken thighs at the bottom of the slow cooker. Add the black beans, fire-roasted corn, red enchilada sauce, diced tomatoes with green chiles, and chicken broth over the chicken. Ensure everything is evenly distributed in the cooker.
2. Cover the slow cooker with the lid and set it to cook on LOW for 5 hours. After the time has elapsed, the chicken should be cooked through and tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
3. Using two forks, shred the chicken directly inside the slow cooker. Once shredded, stir in the cream cheese and the shredded pepper jack cheese until they are fully melted and the soup becomes smooth and creamy. Ladle the soup into bowls and garnish with fried tortilla strips, diced avocado, queso fresco, fresh cilantro, and a squeeze of fresh lime juice.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

22 g

Fat

24 g

Fiber

3.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.