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5 from 3 votes

Slow Cooker Creamy Chicken Tortilla Soup

Prep Time5 minutes
Servings: 10

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. 

Notes

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculation is for 1 1/2 cups of soup, without tortilla strips or other garnishes.
WW Freestyle SmartPoints: 2 for 1/10 of the recipe, about 1 1/2 cups (this is without tortilla strips or other garnishes)