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A bowl of creamy chicken soup topped with shredded cheddar cheese and a dollop of sour cream, placed on a wooden surface with tortilla chips and a blue cloth nearby.
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Five-Ingredient Crock Pot Creamy Chicken Tortilla Soup

A whole block of cream cheese is what takes this slow cooker chicken soup from brothy to silky, with Ro‑Tel and taco seasoning adding a little zip. I crush tortilla chips on top and let everyone squeeze their lime at the table, a simple dump‑and‑go you'll be glad to have on repeat.
Prep Time5 minutes
Cook Time7 hours
Total Time7 hours 5 minutes
Course: Main Dishes
Cuisine: American, Southern
Servings: 4
Calories: 496kcal

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

Serving: 1 | Calories: 496kcal | Carbohydrates: 11g | Protein: 54g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 207mg | Sodium: 1892mg | Potassium: 1090mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1582IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 2mg