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–+ servings
Kate Ramos

Creamy Crock Pot Chicken Tortilla Soup

This Creamy Chicken Tortilla Soup is made in the slow cooker so you can put everything together and let it slowly simmer. Sour cream adds a rich tang!
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Servings: 6 Servings
Ingredients Method

Ingredients
  

For the Soup:
  • 8 pieces chicken breasts, thighs, whatever you like best
  • 2 tablespoons olive oil
  • 1 large onion diced
  • 2 poblano chiles cored, seeded, and diced
  • 1 bell pepper any color, cored, seeded, and diced
  • 4 cloves garlic chopped
  • 1 15-ounce can chopped tomatoes
  • 2 teaspoons ground cumin
  • 1 teaspoon ground chipotle chili powder
  • 1 teaspoon ground coriander
  • 4 cups chicken broth
  • 2 cups half-and-half
  • 1 cup 8-ounces sour cream
For the Tortilla Strips:
  • 10 corn tortillas cut in half then cut into 1/2-inch thick strips
  • 1 tablespoon oil
  • salt
To Serve:

Method
 

For the Soup:
  1. Season the chicken pieces all over with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add chicken and cook, undisturbed, until brown on one side, flip and repeat on the other side, about 10 minutes total. Transfer with tongs to the Crock Pot.
  2. Add onion, poblanos, bell pepper, and garlic to the pan and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown, about 10 minutes. Scrape into the Crock Pot with the chicken.
  3. Add tomatoes (with their juices), spices, and chicken broth to the Crock Pot and cook on high for 4 hours or low for 8.
  4. About 30 minutes before serving, remove chicken pieces from the Crock Pot. Remove any skin and bone and shred meat into bite-sized pieces. Return chicken to the Crock Pot. Add the half-and-half, and sour cream and stir to combine. Taste and add more salt as needed. Return soup to a simmer.
For the Tortilla Strips:
  1. While you are waiting for the soup to come back to a simmer. Heat the oven to 400°F. Toss the tortilla strips and oil on a baking sheet. Spread into an even layer and bake until crisp, about 10 minutes, tossing occasionally. Sprinkle with salt.
  2. Serve the soup with a generous helping of tortilla strips, some chopped cilantro, and hunks of avocado, and a few slices of jalapeño if desired.

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