Description
Discover how to make a flavorful Crockpot Chicken Tortilla Soup with Cream Cheese. This easy recipe will warm your soul and satisfy your cravings!
Ingredients
- 2 chicken breasts (boneless, skinless)
- 1 can (425 g) black beans, drained and rinsed
- 1 can (425 g) corn kernels, drained
- 1 can (425 g) diced tomatoes
- 1 can (115 g) chopped green chilies
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) chicken broth
- 1 teaspoon (5 ml) ground cumin
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) paprika
- Salt, to taste
- Pepper, to taste
- 8 oz (225 g) cream cheese
- Juice of 1 lime
- 1/4 cup (15 g) chopped fresh cilantro
- Tortilla chips, for serving
- Optional toppings: shredded cheese, avocado slices, dairy-free cream alternative
Instructions
- Place the chicken breasts in the bottom of the crockpot.
- Add the black beans, corn, diced tomatoes, and green chilies.
- Sprinkle the chopped onion and minced garlic over the top.
- Pour in the chicken broth.
- Add the ground cumin, chili powder, and paprika.
- Season with salt and pepper to taste.
- Cover the crockpot with the lid.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the chicken breasts from the crockpot.
- Shred the chicken using two forks.
- Return the shredded chicken to the crockpot.
- Cut the cream cheese into cubes and add to the crockpot.
- Stir until the cream cheese is fully melted and combined.
- Add the lime juice and stir well.
- Stir in the chopped cilantro.
- Taste and adjust seasoning if necessary.
- Serve hot with tortilla chips.
- Top with optional toppings if desired.
Notes
- Try using softened cream cheese for a smoother texture.
- Consider adding a can of diced tomatoes with green chilies for a spicy kick.
- Experiment with toppings like shredded cheese, avocado slices, or a dairy-free cream alternative for extra flavor.
