Creamy Tex-Mex Chicken Tortellini Soup
This soup combines the flavors of a chicken tortilla soup with a creamy tortellini soup for the perfect, easy slow-cooker recipe for a cozy family meal!
Servings 8 servings
Calories 215kcal
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
Calories: 215kcal | Carbohydrates: 8g | Protein: 20g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 63mg | Sodium: 247mg | Potassium: 421mg | Fiber: 1g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 3mg | Calcium: 133mg | Iron: 1mg