Creamy Crock Pot Chicken Tortilla Soup

The Ultimate Creamy Crock Pot Chicken Tortilla Soup recipe filled with tex-mex vegetables, chicken and fresh cilantro. This Creamy Chicken Tortilla Soup is easy to make, delicious and one of my favorite Fall soup recipes! A simple & healthy dinner idea that everyone will go crazy over!

the ultimate creamy crockpot chicken tortilla soup in a bowl

An Easy Crock Pot Chicken Tortilla Soup Recipe

One of my families favorite soups to have in the cooler months is Chicken Tortilla Soup! I make mine a little different than most because I LOAD it with veggies. All of the good flavors from the broth soak into the vegetables and cause them to be irresistible. Trust me. I have friends that make this recipe solely to give their kids veggies. haha. I usually make my tortilla soup on the stovetop, but I decided to change it up today.

Today we are going CREAMY and making it in the crock pot! So, this once easy recipe is made even easier. You literally just throw everything into the crock pot and call it a day!

Easy Peasy! You’re welcome!

a group of bowls filled with creamy crockpot chicken tortilla soup

What is Chicken Tortilla Soup?

Tortilla soup is a classic Mexican soup made with a tomato or chicken base and usually has ingredients like corn and beans. Typically it is topped with cheese, avocado, jalapeños and/or tortilla strips.

How to Make Chicken Tortilla Soup Creamy

To make this soup creamy, normally you would add milk or a heavy cream. This would make the broth creamy. However in this recipe, I went dairy free so I added full fat coconut milk to the broth. Whenever I add coconut milk to a soup I always take out 1 cup of the soup broth and add it to a blender with the coconut milk to emulsify it. I find the coconut milk doesn’t separate as much when I do this.

process photos of how to make creamy crockpot chicken tortilla soup

bowl filled with creamy crockpot chicken tortilla soup topped with avocado

How to Make Crock Pot Chicken Tortilla Soup

To a crock pot add, chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder and diced fire roasted tomatoes. Season with salt & pepper and add chicken broth. Stir to mix everything together.
Cover and cook on HIGH for 3 hours.
Remove chicken from the crock pot and shred using two forks or chop with a knife.
Remove one cup of the broth and place in a blender with coconut milk. Blend until milk and broth no longer separate, about 30 seconds to 1 minute.
Add the chicken back into the crock pot along with corn, lime juice, cilantro and coconut milk mixture.
Cook an additional 15 minutes on HIGH in the crock pot.
Serve.

a hand holding a bowl of creamy crockpot chicken tortilla soup

After making this Creamy Crockpot Chicken Tortilla Soup I’m gonna have a hard time deciding between the two versions I have. I love the creaminess of this one. And just in case you’re wondering… if you can taste the Coconut Milk in the broth, the answer is NO. It adds a slight sweetness to the soup, but that is balanced out by the acid from the lime juice and salt. We topped ours with avocado and tortilla chips.

I love how easy this recipe is! There is no sautéing, searing or browning. Just put everything in the crockpot, including the whole chicken breasts and let the Crockpot do it’s magic. You’re going to absolutely love this recipe!

Bon Appetit friends!

Other Favorite Crock Pot Recipes:

close up photo of the ultimate creamy crockpot chicken tortilla soup

Description

This Crock Pot Chicken Tortilla Soup recipe is filled with Tex-Mex flavor, plenty of vegetables, tender chicken, and bonus: it’s also creamy!

To a crock pot add, chicken breast, diced onions, garlic, zucchini, squash, smoked paprika, chipotle chili powder and diced fire roasted tomatoes. Season with salt & pepper and add chicken broth. Stir to mix everything together.
Cover and cook on HIGH for 3 hours.
Remove chicken from the crock pot and shred using two forks or chop with a knife.
Remove one cup of the broth and place in a blender with coconut milk. Blend until milk and broth no longer separate, about 30 seconds to 1 minute.
Add the chicken back into the crock pot along with corn, lime juice, cilantro and coconut milk mixture.
Cook an additional 15 minutes on HIGH in the crock pot.
Serve.
Optional toppings: diced avocado, cheese (Cheddar or Queso Fresco) or tortilla chips