Warm up with this rich, creamy slow cooker chicken tortilla soup. Naturally gluten-free, high fiber, and Weight Watchers friendly!
There is something undeniably magical about walking through the front door at the end of a long day and being greeted by the rich, savory aroma of dinner already waiting for you. That is the exact kind of comfort this Crock-Pot creamy chicken tortilla soup delivers, taking all the vibrant, smoky flavors of your favorite Mexican-inspired meal and condensing them into a completely effortless slow cooker experience.
It is the kind of recipe you will want to keep on heavy rotation because it effortlessly bridges the gap between indulgent comfort food and feel-good nutrition. Packed with lean protein, fiber-rich black beans, and sweet corn, it gets its velvety, restaurant-quality texture from a clever blend of masa harina and sharp cheddar cheese, keeping the whole pot naturally gluten-free and Weight Watchers friendly without sacrificing an ounce of flavor.
Why You’ll Love This Slow Cooker Soup
Cozy up a busy weeknight with a pot of Crock-Pot Creamy Chicken Tortilla Soup that practically cooks itself. Packed with tender chicken, wholesome black beans, sweet corn, and a zesty kick of diced tomatoes with green chilies, this recipe hits every comfort-food craving without the guilt. By using masa harina, corn flour traditionally used for tortillas—instead of heavy cream or all-purpose flour, you get an authentic, velvety corn flavor that keeps the entire dish completely gluten-free, high in fiber, low in sugar, and Weight Watchers friendly.
The Magic of Masa Harina in Soup
If you have never used masa harina as a thickener, it is a total game-changer for Mexican-inspired soups and chilis. Unlike standard wheat flour which can taste pasty, masa harina introduces a deep, authentic corn flavor while thickening the broth naturally. When whisked into the milk and stirred into the slow cooker alongside sharp cheddar cheese, it creates a rich, restaurant-quality texture that clings to every bite of chicken, beans, and corn.
Serving and Topping Ideas
Part of the fun of chicken tortilla soup is piling on the toppings. Keep them light to maintain your health goals, or go all out depending on your dietary preferences.
- Crispy baked tortilla strips or crushed tortilla chips
- Fresh cilantro and a squeeze of fresh lime juice
- Sliced jalapeños or a dollop of Greek yogurt or sour cream
- Extra shredded sharp cheddar or Monterey Jack cheese
- Diced fresh avocado or guacamole
Frequently Asked Questions
Yes, boneless skinless chicken thighs work wonderfully in this recipe. They stay incredibly juicy during the slow cooking process and add a bit more rich flavor to the broth.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave. Because it contains cheese and masa, the soup may thicken further as it sits; simply stir in a splash of chicken broth or milk to thin it out when reheating.
Dairy-based and cheese-thickened soups can sometimes separate or change texture when frozen. If you plan to freeze this batch, it is best to freeze the soup before stirring in the milk, masa harina, and cheddar cheese. Add those dairy and corn flour thickeners during the reheating process instead.
Yes! By relying on lean chicken breasts, fiber-rich beans and corn, and low-sodium broth, this soup keeps points low. You can easily adjust the points further by using reduced-fat cheese or skim milk.
Special Diets
Gluten Free | High Fiber | Low Sugar
This recipe for Crock-Pot Creamy Chicken Tortilla Soup is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
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Crock-Pot Creamy Chicken Tortilla Soup Recipe
Equipment
- 6 Quart Crock-Pot or larger
Ingredients
- 2 Pounds Boneless Skinless Chicken Breasts (or chicken thighs)
- 64 Ounces Low-Sodium Chicken Broth
- 16 Ounces Frozen Corn Kernels
- 2 Cups Canned Black Beans (rinsed and drained)
- 14.5 Ounces Canned Diced Tomatoes With Green Chilies (with juice)
- 1 Cup Diced Yellow Onion
- 3 Cloves Garlic (minced)
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Cayenne Pepper
- ⅓ Cup Masa Harina
- 1 ⅓ Cup Milk
- 2 Cups Shredded Sharp Cheddar Cheese
- Salt And Pepper (to taste)
Instructions
- Cover and cook on LOW for 6 to 8 hours or on HIGH 3 to 4 hours.
- Remove chicken from crock-pot and let cool slightly (about 5 minutes) and shred with a fork or dice into bite sized pieces and add chicken back to soup.
- Stir, cover and cook an additional 30 minutes to allow the masa and cheese to thicken and melt.
- Ladle into bowls and top with your favorite toppings and enjoy!
This looks fabulous! Will definitely try it out!