Description
A simple, 5-ingredient slow cooker soup that combines rotisserie chicken, cream cheese, and diced tomatoes with green chiles for a creamy, comforting meal that requires minimal prep time.
Ingredients
Scale
- 3 cups shredded rotisserie chicken
- 32 ounces (4 cups) chicken broth (low-sodium recommended)
- 15 ounces diced tomatoes with green chiles
- 8 ounces block cream cheese (full-fat, cut into cubes)
- 1 cup frozen corn
- 1 packet taco seasoning (or 2 tablespoons homemade blend)
- 1 cup shredded Mexican cheese blend
- 1/2 cup heavy cream (optional)
Instructions
- Shred the rotisserie chicken, discarding skin and bones. If using canned chicken, drain thoroughly.
- Cut the block of cream cheese into roughly 1-inch cubes to ensure even melting.
- Add the chicken, diced tomatoes with green chiles (including juice), chicken broth, frozen corn, taco seasoning, and cream cheese cubes to the slow cooker.
- Stir everything together gently.
- Cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the soup is hot and the cream cheese is fully melted.
- Stir the soup well to incorporate the melted cream cheese. If too thick, add a splash of broth; if too thin, cook uncovered for 15 minutes.
- Stir in the shredded Mexican cheese blend if desired, or reserve for topping.
- Serve hot with toppings such as crushed tortilla chips, fresh cilantro, diced avocado, sour cream, and lime wedges.
Notes
Cube the cream cheese to prevent lumps. Use low-sodium broth to control saltiness. This soup does not freeze well due to the dairy; store in the refrigerator for up to 4 days. Reheat gently with a splash of broth or milk to maintain creaminess.
- Prep Time: 5 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 3
- Protein: 28
Keywords: slow cooker, chicken tortilla soup, creamy soup, easy dinner, 5-ingredient recipe, comfort food, weeknight dinner