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Creamy Crockpot Chicken Tortilla Soup

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A comforting and smoky creamy chicken tortilla soup made easy in the crockpot, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 2 large poblano peppers, roasted and peeled
  • 1 tablespoon olive oil (for roasting)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz / 411 g) can diced tomatoes, undrained
  • 4 cups (32 fl oz / 960 ml) low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g)
  • ½ cup (4 fl oz / 120 ml) sour cream or Greek yogurt
  • Handful of tortilla strips or crushed tortilla chips
  • Fresh cilantro, chopped
  • Shredded sharp cheddar or Monterey Jack cheese
  • Fresh lime wedges
  • Optional: sliced avocado or jalapeño slices

Instructions

  1. Preheat oven to 450°F (230°C). Toss poblano peppers in olive oil and place on a baking sheet. Roast for 15-20 minutes, turning occasionally, until skins are blackened and blistered.
  2. Remove poblanos and place in a bowl covered with plastic wrap for 10 minutes to steam and loosen skins.
  3. Peel off skins, remove stems and seeds, then roughly chop the peppers.
  4. Add diced onion, minced garlic, roasted poblanos, diced tomatoes with juice, chicken broth, cumin, chili powder, smoked paprika, salt, and pepper to the crockpot. Stir to combine.
  5. Nestle chicken breasts into the soup mixture. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cooked through.
  6. Remove chicken breasts and shred with two forks. Return shredded chicken to the crockpot.
  7. Using an immersion blender, puree about one-third of the soup directly in the crockpot. Alternatively, puree a portion in a regular blender and stir back in.
  8. Stir in sour cream or Greek yogurt until fully incorporated. Adjust seasoning with salt, pepper, or lime juice.
  9. Ladle soup into bowls and garnish with tortilla strips, shredded cheese, chopped cilantro, and lime wedges. Add avocado or jalapeño slices if desired.

Notes

Roast poblanos properly and steam before peeling to avoid bitterness. Puree only part of the soup to maintain texture. Adjust seasoning at the end and add lime juice for brightness. Fresh or toasted tortilla strips add best crunch. Can substitute chicken thighs or make vegetarian with black beans and veggie broth.

Nutrition

Keywords: chicken tortilla soup, crockpot soup, creamy soup, roasted poblano, easy weeknight dinner, slow cooker recipe, comfort food

Find it online: https://lyrafeast.com/creamy-crockpot-chicken-tortilla-soup-recipe-perfect-for-easy-weeknights/