Super Easy, Slow Cooker Creamy Chicken Tortilla Soup

Sometimes cooking every single day can be exhausting. This super easy slow cooker recipe for creamy chicken tortilla soup is perfect for the days when you just need to set it and forget it! Made with ingredients you probably already have in your pantry, this recipe can be put together in just a few minutes.

Creamy Chicken Tortilla Soup or “Fiesta” Soup

I have been making this soup for years, and it is always a winner! I’ve taken it to potlucks, and we eat it all year round. When I first started making it, I always referred to it as tortilla soup. However, I realize that it may not be exactly like a traditional tortilla soup. So I have affectionately nicknamed it “Fiesta” Soup.

Whatever you choose to call it, it is so delicious and so simple to make! Your whole family will love it!

Step One: Gather Supplies and Ingredients for Creamy Chicken Tortilla Soup

Supplies Needed For Creamy Chicken Tortilla Soup:

• Slow Cooker
• Large Spoon Or Rubber Spatula
• Gallon Size Zip Freezer Bag – For making ahead to freeze *See Below for Freezer instructions*

Ingredients Needed for Creamy Chicken Tortilla Soup:

• Chicken Breast or Shredded Rotisserie Chicken
• Condensed Cream of Chicken Soup
• Can of Black Beans – Drained and Rinsed
• Can of Corn – Drained
• Salsa – I prefer chunky salsa for this recipe. Use the heat level you prefer.
• Water
• Cumin
• Dried Cilantro
• Salt
• Pepper
• Butter, Oil, Or Non-Stick Spray
• Shredded Cheese – Colby Jack, Cheddar, Mexican Blend… Whatever your preference!

Option Toppings:

• Sour Cream
• Avocado
• Guacamole
• Tomato
• Fresh Cilantro
• Salsa
• Cheese
• Tortilla Chips

Step One: Prepare your Slow Cooker

First thing, you want to spray your slow cooker with non-stick spray or coat in oil or butter. This will just help keep anything from cooking the sides of your slow cooker. As well as make cleaning up much easier.

Step Two: Make Soup Base

This recipe is so easy, and I always just mix everything right in the slow cooker to make minimal dish mess.

First, add the cream of chicken, corn, beans, salsa, and water to the slow cooker. Second, stir to combine everything and create a creamy soup base.

Finally, add the cumin, cilantro, salt, and pepper and stir again to combine everything.

*Cooking with Kids Tip: This is a super easy recipe to involve your kids with! This step is perfect for kids to do!

Step Three: Add the Chicken

After you’ve finished making the soup base, you will add the chicken.

If you are using chicken breast, simply place the chicken breasts into the slow cooker and submerge in the soup mixture.

If you are using rotisserie chicken, shred the chicken, add to the slow cooker with the soup mixture and stir to combine.

Step Four: Set Your Slow Cooker to Cook your Creamy Chicken Tortilla Soup

First, make sure your slow cooker is plugged in. (I know it sounds obvious, but I have forgotten to do so. As I result, I came home to be very disappointed. Haha!)

Next, Place the lid on the slow cooker and set to low. Then cook for 4-6 hours until chicken is able to be easily shredded. Note that if you are using shredded rotisserie chicken that it will not need to cook as long. Typically 4 hours will be perfect!

I love this recipe so much because it really is a set it and forget it type of meal, making dinner so easy for the day!

*Note: For freezer instructions, see below.

Step Five: Add the Finishing touches to Your Cream Chicken Tortilla Soup

Once your chicken is finished cooking, remove from the slow cooker and shred in a bowl with two forks.

Tip: If you or your kids don’t like large chunks of chicken, you can put the cooked chicken in a food processor to shred. Simply pulse 2-3 times or until the chicken is shredded to your liking. I find that shredding chicken in a food processor gives it a much finer texture.

After you’ve shredded the chicken, add it back into the slow cooker, and stir to combine with the soup.

Finally, add the cheese of your choosing to the slow cooker. Then stir, and let sit for about 5 minutes or until the cheese is melted. Once your cheese is melted, remember to turn off the slow cooker and unplug! (“This is Us” has traumatized us all!)

Step Six: Serve with The Toppings of Your Choice

Finally, it’s time for the best part! Eating time! Spoon the soup into bowls, and top with the toppings of your choice.

Here are a few topping ideas:

• Diced Avocado – One of my favorite things to top it with!
• Tomato
• Fresh Cilantro
• Sour Cream
• Salsa
• Guacamole
• Additional Cheese
• Tortilla Chips – Another one of my favorites!

Enjoy!

Freezer Instructions for Creamy Chicken Tortilla Soup

Another reason I love this recipe so much is that it is freezer friendly. And, it is just as easy to put together for the freezer as it is to get it prepped for the slow cooker!

Freezer Prep

First step, take a gallon freezer zip bag, and label it with the contents and cooking directions. After labeling the bag, prop it up so you can easily dump everything inside. I like to fold the corners in a little bit to create a kind of flat bottom to help it stand up a little easier.

Next, add the cream of chicken, black beans, corn, salsa, water, cumin, dried cilantro, salt, and pepper to the bag. Stir to combine. Or you can zip the bag closed, and give it a good shake!

Lastly, add the chicken breasts or shredded rotisserie chicken to the bag. Zip closed, removing as much of the air as possible. After you have sealed the bag, place it in the freezer. I like to lay it flat to save space in the

Cooking Your Creamy Chicken Tortilla Soup After Freezing

When you are ready to cook your creamy chicken tortilla soup after freezing, there are two options.

Option one: The day before you want to cook the soup, remove the bag from the freezer and place in the refrigerator to thaw overnight. Next, dump the contents of the bag into the slow cooker and proceed to cook as directed above. (4-6 hours on low)

Option two: Remove the frozen soup from the bag and place directly in the crockpot. Cook on low for 10-12 hours. On the other hand, you can start it off on high for an hour to two and then switch to low and cook for about 6-8 hours.

Additionally, depending on how you froze the soup, you may need to break the soup into smaller chunks to get it into the slow cooker. If you froze it flat, this should be pretty easy to do by simply hitting it on the counter.

Option two is my typical choice, mainly because I tend to forget to pull it out the night before… oops! However, whichever way you choose to cook it, it comes out perfect!

Once your soup has cooked: (See step five and six above.)

• Remove the chicken breast, shred, and return to the slow cooker.
• Add cheese of your choosing to the soup, and let melt.
• Serve with the toppings of your choice.
• Enjoy!

Insanely Easy Slow Cooker Creamy Chicken Tortilla Soup

I like to keep things in my pantry for the days I need to just throw something simple together.Made with things I always have on hand, this is one of my go-to pantry recipes that all my kids devour. In fact, it is often requested!

What are some of your go to meals? I’d love to if you shared them in the comments below!

Looking for some more food inspiration? Check out some more recipes and tips here!

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You are doing a great job!