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Slow Cooker Chicken Quesadilla Soup

  • Author: Avery
  • Total Time: 6–8 hours
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if using gluten-free tortilla chips)

Description

This cozy Slow Cooker Chicken Quesadilla Soup has all the flavors of your favorite cheesy quesadilla in a warm, hearty bowl. Tender shredded chicken simmers with black beans, corn, tomatoes, and spices, then gets finished with melty cheese for a rich, crave-worthy finish. It’s weeknight-easy, family-friendly, and perfect for loading up with crunchy toppings.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika (smoked or sweet)
  • Salt and black pepper, to taste
  • 1 cup shredded cheese (cheddar or Mexican blend), plus more for serving if desired
  • Tortilla chips, for serving
  • Fresh cilantro, chopped, for garnish
  • Sour cream, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Place the chicken breasts in an even layer on the bottom of the slow cooker.
  2. Add the black beans, corn, diced tomatoes with green chilies, chopped onion, and minced garlic on top of the chicken.
  3. Pour in the chicken broth, then sprinkle in the chili powder, cumin, paprika, salt, and pepper. Stir gently to combine, keeping the chicken on the bottom.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken is cooked through and very tender.
  5. Remove the chicken to a plate or cutting board and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir to combine with the broth, vegetables, and spices.
  7. Add the shredded cheese and stir until melted and the soup is creamy and well combined. Taste and adjust seasoning with additional salt, pepper, or spices as needed.
  8. Ladle the soup into bowls. Top with tortilla chips, fresh cilantro, extra cheese, a dollop of sour cream, and a squeeze of lime if desired. Serve hot.

Notes

  • For extra cheesiness, stir in an additional 1/2 cup of shredded cheese just before serving.
  • Use low-sodium chicken broth and rinse your beans well if you want more control over the salt level.
  • If the soup is thicker than you like, thin it with a bit more chicken broth or water. If it’s too thin, let it cook uncovered on HIGH for 15–20 minutes.
  • This soup thickens as it cools; leftover soup will be even heartier the next day.
  • Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high)
  • Category: Soup, Main Course
  • Method: Slow Cooker
  • Cuisine: Tex-Mex, American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 320 kcal (approx.)
  • Sugar: 4 g (approx.)
  • Sodium: 820 mg (approx., varies by broth and cheese)
  • Fat: 12 g (approx.)
  • Saturated Fat: 5 g (approx.)
  • Unsaturated Fat: 6 g (approx.)
  • Trans Fat: 0 g
  • Carbohydrates: 28 g (approx.)
  • Fiber: 6 g (approx.)
  • Protein: 27 g (approx.)
  • Cholesterol: 75 mg (approx.)

Keywords: slow cooker chicken quesadilla soup, crockpot chicken soup, cheesy chicken soup, tex mex soup, easy weeknight dinner

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Find it online: https://averyrecipes.com/slow-cooker-chicken-quesadilla-soup/