Slow Cooker Spicy Creamy Chicken Tortilla Soup

Name: Slow Cooker Spicy Creamy Chicken Tortilla Soup
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 8 people
Cuisine: Mexican
Ingredients: 3 chicken breasts; 1 teaspoon cumin; 1 teaspoon dried oregano; ½ cup hot sauce; 2 cans (10 ounces each) diced tomatoes; 1 white onion; 3 cloves garlic; 2 quarts low-sodium chicken broth; 1 can (15 ounces) black beans; 1 cup Hidden Valley® Original Ranch® Light Dressing; 1 pound bag frozen corn; 2 corn tortillas; tortilla chips

Prep Time 15 min
Cook Time 7 hr
Servings 8

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Ingredients (13)

boneless, skinless chicken breasts, cut into cubes 3
ground cumin 1 teaspoon
dried oregano 1 teaspoon
hot sauce ½ cup
diced tomatoes with chiles 2 cans (10 ounces each)
white onion, roughly chopped 1
garlic 3 cloves
low-sodium chicken broth 2 quarts
black beans 1 can (15 ounces)
frozen corn 1 pound bag
corn tortillas, torn in pieces 2
tortilla chips, cilantro, avocado, lime wedges, and queso fresco, for serving
Hidden Valley® Original Ranch® Light Topping & Dressing

Hidden Valley^® Original Ranch^® Light dressing 1 cup

For safe meat preparation, reference the USDA website.

Steps (4)

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.
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.
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.
4

When ready to serve, ladle soup into bowls, and top with tortilla chips, cilantro, avocado, lime wedges and queso fresco.

1. 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.
2. 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.
3. 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.
4. 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.”
5. 5
  
  Mix the ranch dressing and corn together in a medium bowl. Add to the pot, along with the shredded corn tortillas. Stir well.
6. 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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Categories (4)

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32 Reviews

4.5

90.6% would recommend this recipe

Rated 5 out of 5 by MHny from DELICIOUS!! VERY SIMPLE AND EASY TO MAKE AND GREAT FOR THE ENTIRE FAMILY!!

Date published: 2024-04-06

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