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Slow Cooker Creamy Chicken Tortilla Soup With Cream Cheese – Cozy Dinner Recipe

Slow cooker creamy chicken tortilla soup with cream cheese cooks chicken with black beans, corn, fire-roasted tomatoes, and warm spices until tender. A smooth cream cheese and lime finish makes each bowl rich and creamy, with tortilla chips and Monterey Jack on top.
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Prep Time 15 minutes
Cook Time 7 hours 15 minutes
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 486
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 4 cup low-sodium chicken broth
  • 1 yellow onion small, diced
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup frozen corn
  • 1 can (4 oz) diced green chiles
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 0.5 tsp dried oregano
  • 0.5 tsp kosher salt
  • 1.5 lb chicken breasts boneless, skinless
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 tbsp fresh lime juice
For the toppings
  • 2 cup tortilla chips lightly crushed
  • 1 cup Monterey Jack cheese shredded
  • 0.25 cup fresh cilantro chopped

Equipment

  • 1 6-quart slow cooker

Method
 

Make the soup
  1. Add the broth, onion, tomatoes, black beans, corn, green chiles, garlic, cumin, chili powder, oregano, and salt to a 6-quart slow cooker and stir.
  2. Nestle the chicken breasts in the liquid.
  3. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the thickest part reaches 165°F and the chicken shreds easily.
  4. Transfer the chicken to a plate and shred it with two forks.
  5. Whisk the cream cheese with 1 cup of hot broth from the slow cooker in a medium bowl until smooth.
  6. Stir the cream cheese mixture and lime juice into the soup, then return the shredded chicken to the cooker.
  7. Cover and cook on HIGH for 15 minutes, stirring once halfway through, until the soup is hot and creamy.
Serve the soup
  1. Ladle the soup into bowls and top with the tortilla chips, Monterey Jack, and cilantro.

Notes

For a smooth finish, whisk the cream cheese with hot broth until no lumps remain. Refrigerate leftovers for 3–4 days; freezing is possible, though the cream cheese may change texture when reheated. For a dairy-free option, use dairy-free cream cheese and omit or replace the Monterey Jack.