A Culinary Journey Inspired by Little Ones

For years, the reigning champion of soup in our household has been Roasted Tomato Basil Soup. My boys, even at their young age, proudly declare it their absolute favorite to anyone who will listen. It’s truly endearing to hear such tiny voices express strong opinions on a classic dish. They don’t mess around when it comes to their tomato basil! I’ve witnessed my toddler consume quantities that would impress an adult, and his younger brother is a master at dipping grilled cheese quarters into it.

This unwavering loyalty, while sweet, presented a challenge. Every time I tried to introduce a new soup, I was met with protests and pleas for their beloved tomato basil. It became clear that part of their enchantment wasn’t just the soup itself, but the pure joy of dipping – rolls, grilled cheese, or crusty bread. So, a spark of inspiration ignited: what if I could combine their love for dipping with a new, exciting flavor profile? And that’s how the idea of quesadilla “croutons” was born, a game-changer for introducing new flavors!

True to form, when I first served bowls of this new Crockpot Creamy Chicken Quesadilla Soup, the familiar chorus of “We want tomato basil!” and “We don’t like this soup!” (despite never having tasted it) filled the kitchen. But the moment I brought out the golden, cheesy quesadillas – some cut into adorable mini croutons, others into larger, dippable quarters – their skepticism immediately turned to curiosity. They were willing to give it a try, and that’s all it took.

And I am absolutely thrilled to announce that we now have a serious contender for the coveted “favorite soup” title! Everyone, including my previously reluctant little critics, absolutely adored this creamy, flavorful chicken quesadilla soup. It was a resounding success, proving that sometimes, a little creative garnish like a quesadilla crouton is all it takes to introduce new culinary delights to your family and make mealtime exciting.

The Magic of Quesadilla Croutons: Small Bites, Big Impact

While the mini quesadilla croutons are undeniably fun and a huge hit with the kids, there’s also an equally delightful (and often more time-efficient) option: cutting the quesadillas into large quarters for dipping. My children gravitated towards the smaller, bite-sized croutons, which added an element of playfulness to their meal. However, I must confess, I found myself favoring the bigger quesadilla quarters. There’s something incredibly satisfying about scooping up a generous amount of this thick, rich slow cooker chicken quesadilla soup with a perfectly toasted, cheesy wedge.

The beauty of these quesadilla companions lies in their simplicity and versatility. You only need two ingredients – flour tortillas and Colby Jack cheese – and a few minutes in a hot skillet. Cook them until they’re extra crisp and golden brown, as they’ll soften slightly when dipped into the warm soup. This simple addition transforms a delicious soup into an interactive and unforgettable meal that appeals to all ages. If you’re looking to recreate that nostalgic Campbell’s chicken quesadilla soup experience, this easy crockpot chicken soup recipe with its homemade quesadilla dippers is an absolute winner!

Unveiling the Flavorful Heart of Our Creamy Chicken Quesadilla Soup

While I’ve dedicated a fair amount of discussion to the delightful quesadilla “croutons,” it would be an injustice not to shine a spotlight on the soup itself. This Crockpot Creamy Chicken Quesadilla Soup is truly a standalone masterpiece of flavor. Despite being called a “soup” throughout this post, its consistency is much closer to a rich, hearty chili or a very thick stew. I hesitated to label it a “chili” because it doesn’t strictly adhere to traditional chili ingredient lists, but its robust texture and substantial feel definitely lean in that direction, making it an incredibly satisfying hearty chicken soup.

The actual soup is deeply inspired by the vibrant flavors of a classic quesadilla. It’s packed with all the delicious components you’d expect: tender, shredded chicken (which practically falls apart after slow cooking), savory bell peppers, aromatic onions, diced tomatoes with green chilies for a hint of warmth, robust black beans, sweet corn, and a generous blend of authentic Mexican seasonings. Each spoonful is a symphony of textures and tastes, making it incredibly satisfying and perfect for a family dinner.

The Ultimate Topping Bar: Elevate Your Soup Experience

Just like a good quesadilla, this easy chicken quesadilla soup truly comes alive with the right toppings. We love to adorn our bowls with a generous dollop of cool sour cream, a hefty sprinkle of melting Colby Jack cheese, a zesty squeeze of fresh lime juice, and a scattering of vibrant green onions or fresh cilantro. The combination of these fresh, creamy, and tangy additions perfectly complements the rich and spicy base of the soup, adding layers of flavor and texture that enhance every bite.

With all these incredible toppings and the optional (but highly recommended!) quesadilla croutons or quarters, this isn’t just a soup; it’s a seriously hearty, satisfying, and full-flavored quesadilla experience in a bowl. It’s the kind of meal that will warm you from the inside out and leave the whole family completely content, making it a perfect weeknight meal.

Crockpot Chicken Quesadilla Soup: Your Easy Weeknight Solution

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Rated: 5 out of 5 stars from 18 votes

Crockpot Chicken Quesadilla Soup

By
Chelsea Lords

A delicious and creamy slow cooker chicken quesadilla soup with cheesy quesadilla “croutons.” Perfect for a cozy family meal!

Prep Time:
10 minutes

Crockpot Time:
2 hours 30 minutes (on high) to 5-8 hours (on low)

Total Time:
Approximately 2 hours 40 minutes (on high) to 8 hours 10 minutes (on low)

Servings:
6 servings

Recipe Video

Equipment

• 6-quart Crock-Pot
• Large skillet

Ingredients

• 1 green bell pepper, diced
• 1/2 cup finely diced yellow onion
• 1 pound boneless, skinless chicken thighs (or breast; thighs are preferred for juiciness)
• 1 (10-ounce) can red enchilada sauce
• 1 (14.5-ounce) can diced tomatoes with green chilies, undrained
• 2 (15.25-ounce) cans black beans, drained and rinsed
• 1 (15.25-ounce) can southwestern corn, undrained (or regular sweet corn, or fire-roasted corn)
• 1 cup chicken stock or chicken broth
• 1-1/2 teaspoons minced garlic
• 1 (8-ounce) package cream cheese, full-fat, very softened
• 1/2 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1-1/2 tablespoons chili powder
• Optional toppings (see note 1 below for ideas)

For the Quick Quesadillas

• 4 to 6 flour tortillas (8-inch or 10-inch, depending on preference)
• 1-1/2 cups Colby Jack cheese (shredded)

Instructions

1. Into a large 6-quart Crock-Pot, add the diced green bell pepper, diced yellow onion, boneless chicken (thighs or breast), red enchilada sauce, undrained diced tomatoes with green chilies, drained and rinsed black beans, undrained southwestern corn, chicken stock, and minced garlic.
2. Next, add all the seasonings: ground cumin, paprika, seasoned salt, black pepper, and chili powder. Stir all ingredients well to combine thoroughly. Cover the Crock-Pot with its lid.
3. Cook on high for 3–5 hours, or until the chicken is fork-tender and easily shreds. Alternatively, cook on low for 5–8 hours, again, until the chicken reaches the same shreddable consistency.
4. Carefully remove the cooked chicken from the Crock-Pot and place it in a separate bowl. Using two forks, shred the chicken into bite-sized pieces. Set aside.
5. While the chicken is being shredded, cube the very softened full-fat cream cheese into small pieces. (If it’s not soft enough, a quick zap in the microwave can help). Add the cubed cream cheese to the Crock-Pot. Stir well, cover, and increase the temperature setting to high. Let it sit for a few minutes to warm through, then use a large whisk to briskly whisk the cream cheese until it is completely melted and smoothly incorporated into the soup.
6. Return the shredded chicken to the Crock-Pot. Stir everything together once more and cover. Continue to cook on high until any remaining cream cheese is fully melted and the soup is uniformly creamy. Whisk one final time before serving.
7. To make the Quesadillas: While the soup finishes, warm a large skillet over medium to medium-high heat. Place one flour tortilla in the skillet and evenly sprinkle about 1/2 cup of Colby Jack cheese over it. Once the cheese begins to melt and bubble, gently lift a corner of the tortilla to check the underside. When the cheese is fully melted and you see inviting golden-brown spots on the tortilla, fold it in half and transfer it to a cutting board. (For best results when dipping in soup, cook the quesadillas until they are quite crisp). Repeat this process for the remaining tortillas. Once done, cut the quesadillas into large quarters (for dipping) or smaller, bite-sized croutons. Serve immediately with the hot soup!
8. Serve the creamy chicken quesadilla soup hot in bowls. Garnish generously with your favorite toppings such as sour cream, extra Colby Jack cheese, sliced avocado, a squeeze of fresh lime juice, and chopped cilantro or green onions. While all toppings are delicious, a sprinkle of cheese is highly recommended. If you opt not to serve with quesadilla pieces, consider adding some crispy tortilla strips for crunch. Enjoy!

Recipe Notes

Note 1 – Suggested Toppings: Elevate your soup with a variety of toppings! Recommended options include sour cream (fat-free can be used), shredded Colby Jack cheese, fresh avocado slices or diced avocado, a squeeze of fresh lime juice, chopped green onions or cilantro, and crispy tortilla strips (especially if not serving with quesadilla croutons).

Nutrition Note: The provided nutrition label below is an approximation and only includes the base soup ingredients. It does not account for additional toppings or the quesadilla croutons, as these quantities can vary significantly based on individual preference.

Storage Tips: Store any leftover soup in an airtight container and refrigerate for up to 4 days. For longer preservation, the soup freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. To reheat, gently warm on the stovetop over low heat, stirring occasionally until heated through, or microwave in short intervals, stirring between each burst. You might need to add a splash of chicken stock or water to reach your desired consistency when reheating, as it can thicken in the fridge.

Nutrition Information (Approximate)

Serving: 1 serving

• Calories: 323 kcal
• Carbohydrates: 15 g
• Protein: 15 g
• Fat: 22 g
• Saturated Fat: 13 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 6 g
• Trans Fat: 0.67 g
• Cholesterol: 75 mg
• Sodium: 720 mg
• Potassium: 446 mg
• Fiber: 3 g
• Sugar: 5 g
• Vitamin A: 1270 IU
• Vitamin C: 24 mg
• Calcium: 162 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tips for Perfecting Your Crockpot Chicken Quesadilla Soup

• Chicken Choice: While boneless, skinless chicken breast works, chicken thighs are highly recommended. Their slightly higher fat content ensures the chicken stays incredibly moist and tender after hours of slow cooking, making it easier to shred and enhancing the soup’s richness. This choice greatly impacts the creamy chicken soup’s overall texture.
• Softening Cream Cheese: For a silky-smooth finish, ensure your full-fat cream cheese is very soft before adding it. If it’s cold from the fridge, you can cube it and microwave it briefly (15-30 seconds) until pliable. This prevents lumps and helps it melt into the easy chicken quesadilla soup seamlessly.
• Whisking for Creaminess: Don’t skip the whisking step after adding the cream cheese. A vigorous whisk will ensure the cream cheese fully incorporates, creating that signature creamy texture this slow cooker chicken quesadilla soup is known for.
• Spice Level Adjustment: The recipe provides a moderate spice level. If you prefer a milder soup, reduce the chili powder and green chilies. For an extra kick, consider adding a pinch of cayenne pepper, a dash of hot sauce, or an extra can of diced green chilies to your hearty chicken soup.
• Crispy Quesadillas are Key: When making the quesadilla “croutons” or quarters, cook them until they are quite crispy. They will absorb some moisture from the soup, so starting with a very crisp texture ensures they don’t become soggy too quickly. These quesadilla croutons are essential for the full experience.
• Garnish Galore: The toppings are not just for show! They add layers of flavor, texture, and freshness. Don’t be shy with sour cream, cheese, fresh cilantro, or a squeeze of lime juice right before serving. These garnishes truly elevate the Mexican soup experience.

Why the Slow Cooker is Your Best Friend for This Easy Chicken Quesadilla Soup Recipe

The beauty of this Creamy Chicken Quesadilla Soup truly shines when prepared in a slow cooker. It transforms the cooking process into a “dump it and forget about it” affair, making it ideal for busy weeknights or lazy weekends. Simply combine all the ingredients in the morning, set your slow cooker, and come home to a house filled with an incredible aroma and a delicious, ready-to-eat family dinner.

Slow cooking allows all the Mexican-inspired flavors to meld and deepen over several hours, resulting in a richer, more complex taste profile than quick stovetop methods. The gentle, consistent heat also ensures the chicken becomes incredibly tender and succulent, practically shredding itself with just a fork. This convenience, combined with the unparalleled flavor development, makes the slow cooker an indispensable tool for preparing this hearty and comforting Crockpot Chicken Quesadilla Soup, solidifying its place as a fantastic weeknight meal.

Make Ahead & Storage: Savoring Leftovers of Your Cheesy Chicken Soup

This Crockpot Chicken Quesadilla Soup is not only fantastic fresh, but it also makes for wonderful leftovers, making it an excellent meal prep option for busy individuals or families. Store any remaining soup in an airtight container and refrigerate for up to 4 days. The rich, cheesy chicken soup flavors tend to deepen even further overnight, making it perhaps even more delicious the next day!

For longer-term storage, this creamy chicken soup freezes beautifully. Allow it to cool completely, then transfer it into portion-sized, freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw overnight in the refrigerator (or use a defrost setting in the microwave), then gently reheat on the stovetop over low heat, stirring occasionally, or warm in the microwave in short bursts, stirring between each until heated through. You might need to add a splash of chicken stock or water to reach your desired consistency when reheating, as this hearty chicken soup can thicken in the fridge.

Final Thoughts: A New Family Tradition with This Mexican Soup

From skeptical toddlers to delighted adults, this Crockpot Creamy Chicken Quesadilla Soup has quickly earned its place as a new family favorite. It’s more than just a meal; it’s an interactive, flavor-packed experience, especially when paired with those irresistible quesadilla croutons. Easy to make, incredibly satisfying, and bursting with robust Mexican-inspired flavors, it’s the perfect hearty meal for any occasion, solidifying its status as a must-try Mexican soup.

So, if you’re looking to shake up your soup routine and introduce a dish that’s both comforting and exciting, give this easy chicken quesadilla soup recipe a try. You might just find that this creamy, savory chicken quesadilla soup, with its delightful cheesy dippers, becomes the new “best ever” soup in your home. Don’t just take my word for it – whip up a batch of this delicious Crockpot Chicken Quesadilla Soup tonight and prepare for rave reviews from everyone around your table!