Five-Ingredient Crock Pot Creamy Chicken Tortilla Soup
I’m going to say it, creamy chicken tortilla soup should actually be creamy, not just chicken broth with a few toppings floating around. This Five-Ingredient Crock Pot Creamy Chicken Tortilla Soup is the one I keep coming back to with chicken breasts slow-cooked with Ro-Tel, chicken broth, taco seasoning, and a full block of cream cheese that melts right into a velvety soup. I like it with crushed tortilla chips on top and a squeeze of lime at the table, and if I’ve got shredded cheese in the fridge, that’s happening too.
Here’s the tweak I’ve dialed in after making it several times: put the cream cheese in the Crock Pot at the beginning. It melts more easily, making this a creamy soup. When you add it at the beginning, it disappears into the broth quicker once you shred the chicken, and the whole slow cooker turns creamy fast.
| Prep Time | Cook Time | Servings | Prep Level |
|---|---|---|---|
| 5 minutes | 7 hours | 4-6 | Beginner + |
What Makes This One Different
This version is truly five ingredients, and it’s made in a 6-quart slow cooker on low for 7 hours. No sauté pan, no extra vegetables to chop, and nothing fancy to track down.
The cream cheese is the whole point here. It’s what takes the soup from brothy to creamy, and it also softens the edges of the taco seasoning and Ro-Tel, rounding out the flavor instead of making it sharp.
How To Make Crock Pot Creamy Chicken Tortilla Soup
Start by adding the chicken breasts to the Crock Pot. Sprinkle the taco seasoning over the top and pour the Ro-Tel over the chicken. I dump the Ro-Tel in with the juices and all. That liquid helps season the broth, and it keeps the chicken from sitting in dry seasoning on top.
I like to use mild Ro-Tel because I am a bit of a spice wimp, but you can use spicy if that is what your family likes.
Next, add the cream cheese and chicken broth to the slow cooker. Cover and cook on low for 7 hours.
Low heat is what you want here. It keeps the chicken tender enough to shred easily, and it gives the cream cheese time to melt without having to fight it at the end.
Shred the chicken right in the slow cooker with two forks. When it’s ready, the chicken should pull apart with almost no effort. If you really have to tug and wrestle it, put the lid back on and let it cook a little longer, then try again.
Then stir until the cream cheese is fully blended and the soup is creamy. If you still have some lumps of cream cheese, use a whisk to break them up.
How I Serve It (And What I Put On Top)
I keep the toppings simple because the soup already has a lot going for it. I like to add some crushed tortilla chips for some salty crunch, a little shredded cheddar cheese on top, and a dollop of sour cream. A little squeeze of lime gives it a pop of flavor.
Tips I’ve Learned From Making It More Than Once
Shred The Chicken In The Slow Cooker
Shredding it right in the pot keeps all the juices in the soup, and it also helps the cream cheese finish blending as you stir everything together.
Mild Vs Medium Vs Spicy (A Real-World Heat Plan)
Ro-Tel and taco seasoning are where the heat can sneak up on you. For a mild bowl at my house, I keep the toppings heavy (more crushed tortilla chips and shredded cheese), and I always add the lime. If you want more heat, keep the toppings lighter so the spice comes through, and add extra lime anyway because it makes the flavors pop.
Questions People Ask About This Soup
Can I cook it on high to make it faster?
I don’t, and here’s why. This recipe is built for low for 7 hours so the chicken shreds easily and the soup stays creamy. High heat can cook the chicken too quickly and make it tougher to shred, and you’ll usually end up having to stir the cream cheese harder at the end.
Do I have to shred the chicken, or can I leave it whole?
Shredding is what makes it eat like tortilla soup instead of chicken in broth. It also helps the cream cheese blend in, because you’re stirring and breaking everything up at the same time.
Five-Ingredient Crock Pot Creamy Chicken Tortilla Soup
Ingredients
- 2 pounds chicken breasts
- 10 ounce can Ro-Tel
- 8 ounces cream cheese
- 4 cups chicken broth
- 1 ounce packet taco seasoning
Instructions
- Add the chicken breasts to the slow cooker. Sprinkle the taco seasoning over the top. Pour the Ro-Tel over the seasoning.
- Next, add the cream cheese and broth. Cover and cook on low for 7 hours.
- Shred the chicken right in the slow cooker with two forks, then stir until the cream cheese is fully blended and the soup is creamy.
- Top with crushed tortilla chips, shredded cheese, and a squeeze of lime.
Video
Nutrition
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