Crock-Pot Creamy Chicken Tortilla Soup Recipe
This delicious and easy recipe is filled with tender bits of chicken, black beans, and corn and then thickened up with masa harina and cheese for a lovely creamy and cheesy soup. Top the finished soup with your favorite toppings and enjoy!
Servings: 8 Servings
Calories: 419kcal
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!
Notes
In this recipe I used fat-free milk. However you can use any type of milk including dairy free milk such as soy milk, almond milk, oatmilk, etc.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 42g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 106mg | Sodium: 688mg | Potassium: 1054mg | Fiber: 5g | Sugar: 7g | Vitamin A: 536IU | Vitamin C: 10mg | Calcium: 313mg | Iron: 3mg