Creamy Tex-Mex Chicken Tortellini Soup (Slow Cooker)
Creamy, cozy soups are on repeat at our house once the weather is chilly, and this one has quickly become a family favorite. This Creamy Tex-Mex Chicken Tortellini Soup brings together everything we love about chicken tortilla soup with the comfort of a creamy tortellini soup, all made easily in your slow cooker.
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I really wanted a hearty soup that would warm us up in the winter so combining chicken, fire-roasted tomatoes, corn, and green chiles with cheese tortellini and a creamy, flavorful broth hits the spot! Top it with crunchy tortilla strips, avocado, and a squeeze of lime for an easy, crowd-pleasing dinner that feels cozy but still a little fun. Both my daughters requested seconds, and that is a huge win at our house!
Tips for the Best Tex-Mex Chicken Tortellini Soup
- Add tortellini at the end. Tortellini cooks quickly and can become too soft if added earlier. Waiting until the last 10–15 minutes keeps it tender and perfectly cooked!
- Drain the tomatoes halfway. This keeps the soup creamy instead of thin while still adding that fire-roasted flavor.
- Use low-sodium broth. Taco seasoning and cheese already add salt, so starting with low-sodium broth helps keep the flavors balanced. Choose what you prefer, though!
- Shred the chicken easily. An electric hand mixer works great for quickly shredding the chicken.
- Adjust thickness if needed. The soup thickens as it sits. Add extra chicken broth as needed.
If you need a great chopper for onions and other veggies, this is my favorite! I have a different color of this 6 quart crock pot, but it is fabulous! Highly recommend!
Substitutions & Variations
- Chicken: Boneless, skinless chicken thighs work just as well and stay extra tender. I also like to use a rotisserie chicken, just add the chicken at step 3 if using pre-cooked chicken.
- Beans: Great Northern or cannellini beans keep the soup creamy, but black beans can be substituted as well!
- Corn: Fresh, frozen, or canned corn all work. Fire-roasted corn adds extra flavor if you have it. I love the frozen fire-roasted corn from Trader Joe’s!
- Cheese: Monterey Jack keeps it mild and family-friendly. Pepper Jack adds a little heat. Choose what you like!
- Cream Cheese: Full-fat cream cheese melts the smoothest and gives the soup its signature creamy texture.
- Taco Seasoning: Use mild or regular depending on your heat preference.
I hope your family loves this soup as much as mine! Enjoy!
Creamy Tex-Mex Chicken Tortellini Soup
Equipment
- Slow Cooker
Ingredients
- 1-2 lbs boneless, skinless chicken breasts or tenderloins - I use 2 large chicken breasts
- 4½ cups low-sodium chicken broth
- 1 (14.5-ounce can) fire-roasted diced tomatoes - drained halfway
- 1 small yellow onion - diced
- 3 cloves garlic - minced
- 1 (15-ounce can) Great Northern or cannellini beans, rinsed and drained - can substitute black beans
- 1-2 cups corn - fresh, canned or frozen
- 1 (4-ounce can) diced green chiles
- 1 packet taco seasoning
- 4 oz cream cheese - cubed (½ block)
- 1 (19-ounce package) refrigerated cheese tortellini
- 1 cup monterey jack cheese - grated
Toppings (optional)
- crispy tortilla strips
- diced avocado
- sour cream
- chopped cilantro and green onion
Instructions
- Add chicken, broth, tomatoes, onion, garlic, beans, corn, green chiles, and taco seasoning to the slow cooker.
- Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until chicken is cooked through and tender.
- Remove chicken, shred with two forks or using an electric mixer, and return to the slow cooker. If using a pre-cooked rotisserie chicken (shredded), then add in at this step.
- Add cubed cream cheese, stir gently, and cover. Cook 15–20 minutes until melted and smooth.
- Turn slow cooker to HIGH, stir in tortellini, cover, and cook 10–15 minutes, just until tender.
- Sprinkle with shredded monterey jack cheese and serve.
Notes
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating.Nutrition
Storage
Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of broth when reheating.
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