Slow Cooker Creamy Tortilla Soup

Slow Cooker Creamy Tortilla Soup


6 people made this

This is a creamy chicken tortilla soup/casserole I just threw together one night. The recipe is not concrete... a little more or less here or there wont hurt! Also - this recipe is shown for 2 people since it's just my boyfriend and I but we each had seconds and a little bit leftover.


Serves: 2 

  • 1 large (300g) chicken breast
  • 1 tin (420g ) cream of chicken soup
  • 1 jar (375g) of salsa
  • 1 small tin (310g) of corn
  • 1/4 large green capsicum, chopped
  • 1 teaspoon cayenne pepper
  • 1/2 cup of grated cheddar cheese
  • a bag of corn corn chips

Preparation:15min  ›  Cook:7hours  ›  Ready in:7hours15min 

  1. Mix the salsa, cayenne pepper, corn, cream of chicken soup and capsicum in a bowl.
  2. Pour half the mixture into a slow cooker.
  3. Place the chicken breast in the mixture. (No need to cut the chicken yet, after cooking it will literally fall apart into shredded pieces.)
  4. Cover the chicken with the rest of the soup mixture.
  5. Pour about 2 cups of corn chips into the mixture and mix around. These will soften and help to thicken the soup.
  6. Cook on low for 6-7 hours.
  7. Uncover and gently shred the chicken into pieces with a fork.
  8. Either pour cheese into the slow cooker and cook until melted or sprinkle cheese over soup in serving bowls as a topping with crushed corn chips.
  9. Add more or less cayenne pepper to suit your taste.

Recently Viewed

Reviews (2)


Wow! Yummy! Came across this recipe whilst looking for another I knew Id seen before that includes black olives...but I stuck to this one and it was simple and deeelish!! Thankyou. - 25 Oct 2011


I added a few things to this recipe- I had them on hand and thought it would make a great addition! Added: Can of diced tomatoes - second can of cream of chicken soup - yellow and red capsicum - can of kidney beans - onion. If I had rice available, I would have used that too! Yummy! - 09 May 2013

Write a review

Click on stars to rate