- Prep Time 15 min
- Cook Time 7 hr
- Servings 8
- Print print Print
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Ingredients (13)
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boneless, skinless chicken breasts, cut into cubes 3
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ground cumin 1 teaspoon
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dried oregano 1 teaspoon
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hot sauce ½ cup
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diced tomatoes with chiles 2 cans (10 ounces each)
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white onion, roughly chopped 1
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garlic 3 cloves
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low-sodium chicken broth 2 quarts
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black beans 1 can (15 ounces)
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frozen corn 1 pound bag
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corn tortillas, torn in pieces 2
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tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
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Hidden Valley® Original Ranch® Light dressing 1 cup
For safe meat preparation, reference the USDA website.
Steps (4)
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1
Place the chicken at the bottom of a 6-quart slow cooker. Add cumin, oregano, and hot sauce, and stir well to coat the chicken with the seasonings.
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2
Use a blender to puree the tomatoes, onion, and garlic, then add to the slow cooker. Stir in the chicken broth and black beans; cover and cook on low for 6 to 7 hours.
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3
During the last 30 minutes, mix the ranch dressing and corn together in a medium bowl, then stir into the soup. Add the shredded corn tortillas, and stir again.
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4
When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
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1
Place the chicken in the inner pot of your multi-cooker. Add cumin, oregano, and hot sauce and stir well to coat the chicken with the seasonings.
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2
Use a blender to puree the tomatoes, onion and garlic, then add to your multi-cooker. Stir in the chicken broth and black beans.
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3
Turn on the multi-cooker and secure the lid, setting pressure valve to “sealing.” Select “manual” or “pressure cook” and cook on high-pressure for 15 minutes. Select “cancel” to turn off the machine.
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4
Allow the pressure valve to natural pressure release for at least 10 minutes, then quick-release the pressure by turning the seal to “venting.”
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5
Mix the ranch dressing and corn together in a medium bowl. Add to the pot, along with the shredded corn tortillas. Stir well.
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6
Follow the above steps to set the buttons again, but set the timer for 3 minutes. When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.
* Always follow manufacturer’s instructions.
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Notes
Categories (4)
- Chicken
- Dinner
- Mexican
- Slow Cooker
HAVE YOU TRIED THESE YET?
31 Reviews
4.5
90.3% would recommend this recipe
Rated 3 out of 5 by Tannerbabes19 from A Taco Soup!! I'm such a HUGE Soup Eater and could eat soup every single day, homemade soup only since store bought soup has way too much sodium and the texture of the vegetables is always mushy; or you always get that fatty, rubber compressed so called meat. That being said, this Spicy Creamy Chicken Tortilla Soup had a great amount of flavor, lots of flavor actually, but I changed things around after reading a review that mentioned putting a can of beans in the beginning would ruin the soups texture since they would be mushy and I'm so glad I put them in towards the end. I actually ended up putting some in the beginning following the recipe and then adding some around the end before serving. Only reason for such a low rating, was because this isn't a family household friendly recipe, especially a house that has kids in it. Not everyone likes a spicy soup and would prefer to eat a hands on chicken taco compared to a pureed chicken taco...
Date published: 2023-01-05
Rated 5 out of 5 by Ray_Charles from Delicious!! I love tortilla soup and can be a hard judge of the way some places make it so this was my first time making it myself in the crock pot and OMG it was so worth it!!! Very flavorful and filling! I like to have the avocado chucks diced as well as the cheese bc the cheese melts fast when shredded and just sits at the bottom. That way you get a little bit of everything in each bite!
Date published: 2022-10-19
- Slow Cooker Spicy Creamy Chicken Tortilla Soup Reviews - page 2
