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Creamy Crockpot Chicken Tortilla Soup Easy Recipe with Crispy Strips

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A warm, comforting, and hands-off creamy chicken tortilla soup made in a crockpot, topped with crispy homemade tortilla strips for a perfect texture contrast.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 can mild or medium green chilies
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • Salt and freshly ground black pepper, to taste
  • 6–8 corn tortillas, cut into thin strips
  • Vegetable oil or avocado oil, for frying
  • Pinch of salt for tortilla strips

Instructions

  1. Place chicken breasts in the bottom of the crockpot.
  2. Add diced fire-roasted tomatoes with juices, chicken broth, drained black beans, corn kernels, diced onion, minced garlic, and chopped green chilies.
  3. Stir in cumin, chili powder, smoked paprika, oregano, and season lightly with salt and pepper.
  4. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until chicken is tender.
  5. Remove chicken breasts and shred with two forks; return shredded chicken to the crockpot.
  6. Stir in softened cream cheese until melted and soup is creamy; adjust seasoning as needed.
  7. Heat about 1/2 inch of oil in a heavy skillet over medium-high heat (around 350°F).
  8. Fry tortilla strips in batches, turning frequently, until golden and crispy (1-2 minutes).
  9. Remove strips with a slotted spoon and drain on paper towels; sprinkle immediately with salt.
  10. Ladle soup into bowls and top generously with crispy tortilla strips. Garnish as desired.

Notes

Use softened cream cheese and add it at the end of cooking to avoid curdling. Dry tortilla strips well before frying to prevent oil splatter. Fry in small batches to keep oil temperature steady and strips crispy. For dairy-free version, substitute cream cheese with full-fat coconut milk or cashew cream. Baking tortilla strips at 375°F for 10-12 minutes is a lighter alternative to frying.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, creamy soup, slow cooker recipe, crispy tortilla strips, comfort food, easy dinner, healthy soup

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