I’ve been feeling pretty sick lately. It seems like just about everyone I know is in the same boat. Soup obviously cures everything, but I don’t have the energy to stand over the stove and then wash a bunch of dishes after.
Time to bust out that slow cooker! I love that the only thing you have to do to make this, other than open some cans, is chop up an onion. Honestly, if you’re not feeling like doing even THAT much work (I’ve been there), this works just fine with 1 or 2 tsps of onion powder instead of the fresh stuff.
Another thing that I love about this recipe is how versatile it is. If you want to make this a completely 0 SP soup, just omit the cream cheese. I guess then it wouldn’t actually be “tortilla” soup, but who cares what we call this as long as it’s delicious, right?
For my tortilla strips, I cut up one Mission Extra Thin tortilla (1 SP) and saute it in some cooking spray until crunchy. You could just add some crushed tortilla chips on top, but I can’t be trusted with an entire bag of tortilla chips in my house!
This makes A LOT of soup (10 servings). The good news is that this soup just gets better the more it sits, so leftovers for lunch are a must. It also freezes really well.
I hope you enjoy the super easy and delicious recipe! If you make, please do let me know on Instagram by tagging me (@litecravings) and using the hashtag #litecravingsrecipes
Slow Cooker Creamy Chicken Tortilla Soup
Ingredients
- 4 cups fat free chicken broth
- 1.5-2 lbs boneless, skinless chicken breasts (about 3)
- 1 small onion, diced (or 1 tsp onion powder)
- 2 cups frozen corn
- 1 15 ounce can diced tomatoes undrained
- 1 15 ounce can black beans drained and rinsed
- 1 4.5 ounce can diced green chilies
- 1 cup salsa of your choice
- 8 oz reduced fat cream cheese, cut into chunks
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 2 tablespoons taco seasoning, or 1 tbp chili powder
- Optional garnish for serving: toasted Mission Extra Thin tortillas or tortilla chips, lime, cilantro, sliced avocado, sour cream, shredded cheddar cheese
Instructions
- Mix all ingredients, except chicken, in the bowl of your slow cooker.
- Now add in raw chicken breasts, making sure they are submerged in the liquid.
- Cook on low for 5-6 hours or low or on high for 2-3 hours.
- Remove chicken and shred with forks. Stir soup (the cream cheese will look separated at first, but just keep mixing until completely incorporated.) Add chicken back in and serve.
Made it and the family LOVED it!!
Yay!! Thanks for always commenting with such positivity, Jenny! 😗
Made this over the weekend. It is delicious. My family loves it!
So happy your family loved it!
This is soooo good! I added some liquid out of a jar of diced jalapeños to get the pepper flavor instead of heat. A-maz-ing! Thanks for sharing! 💕
What a great idea! I’ll have to try that next time. Thank you for the kind review. 🙂
My family really enjoyed this soup! My 18 year old son doesn’t typically care for soup BUT he ate over half of the 10 servings that this recipe makes!!
I’m so happy you all enjoyed it! I haven’t made it in so long. Putting it on the menu next week. Thanks for the reminder!
Love all your recipes. Do you happen to have the nutritional information for this? I am still on the old version of WW using the Points Plus system:) Thank you in advance.
I will update this weekend!
I made this as a meal prep and it’s so good! Adding the avocado and a few tortilla chips on top made it even more delicious, like restaurant quality 😋
Love to hear that, Krista!