Indulge in the comforting embrace of our Chicken Tortilla Soup, a culinary symphony where tender chicken meets the vibrant flavors of the Southwest, enriched with the luxurious creaminess of cream cheese. A simple yet exquisite dish, perfect for a cozy night in or a casual gathering.

Follow The Directions

01

Step

5 mins

In a slow cooker, layer the condensed nacho cheese soup, frozen chicken tenders, drained corn, drained diced tomatoes with green chile peppers, drained black soy beans, and frozen bell pepper and onion mix. (5 minutes)

02

Step

8 hrs

Cover the slow cooker and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. (Cook time: 6-8 hours on Low or 4-5 hours on High)

03

Step

10 mins

Remove the chicken tenders from the slow cooker. Using two forks, shred the chicken. (10 minutes)

04

Step

5 mins

Return the shredded chicken to the slow cooker. Add the cream cheese and adobo seasoning. Stir until the cream cheese is fully melted and incorporated into the soup. (5 minutes)

05

Step

5 mins

Ladle the soup into bowls. Garnish with corn chips and fresh cilantro before serving. (5 minutes)

Adriel Schinner

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