Looking for an easy weeknight meal that is warm, comforting, and delicious? This Slow Cooker Broccoli Cheese and Potato Soup is a hit! My family loves this one, and it makes the best kind of leftovers. With some prep time, this easy slow cooker broccoli cheese and soup recipe simmers all day into a delicious dinner. It’s a set-it-and-forget-it dish that fits perfectly into busy schedules, making it ideal for family-friendly dinners, chilly evenings, or anyone craving a simple broccoli cheese soup that practically cooks itself.

SLOW COOKER BROCCOLI CHEESE AND POTATO SOUP

Every ingredient in this cheesy and creamy potato soup, from the buttery sautéed onions and garlic to the tender russet potatoes, blends into a delicious base. Shredded carrots bring a touch of sweetness, while the paprika and ground mustard layer in savory spices. The heavy cream and cheddar cheese melt for that signature cheesy broccoli soup flavor everyone loves, and the freshly steamed broccoli florets make each bowl hearty and nutritious. Finish it with toppings like crispy bacon, shredded cheddar, green onions, or sour cream, and you have yourself the best soup recipe that’s perfect for any weeknight.

Find all my expert tips on how to make homemade slow cooker broccoli cheese and potato soup below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Slow Cooker Broccoli Cheese and Potato Soup Recipe:

• Classic & Comforting Soup Recipe: Made with russet potatoes, cheddar cheese, and heavy cream for the perfect silky, cheesy texture everyone craves.
• Set It & Forget It: The slow cooker does all the work! Just sauté, combine, and let it simmer until the potatoes are melt-in-your-mouth tender.
• Nutritious Flavors: Loaded with broccoli, carrots, onions, and potatoes for a wholesome, hearty soup both kids and adults will love. The mild cheddar flavor and creamy base make it a hit with even the pickiest eaters.
• Meal-Prep Friendly: Makes a generous batch and reheats beautifully for quick lunches and easy weeknight dinners.
• Budget-Friendly: Uses simple, affordable staples you likely already have in your kitchen to create the best kind of weeknight meal for fall and winter nights.

Ingredients

• 4 Tablespoons salted butter
• 1 small whited onion, diced
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.

Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)

Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.

Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

Servings

Yields: 8 (1-cup) servings.

Storage and Reheating

Allow the leftover broccoli cheese and potato soup to cool before transferring to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months, leaving space for expansion. To reheat, warm a portion on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30 to 60 second intervals until heated through. If the soup has thickened, add a splash of chicken broth, milk, or water to reach your desired consistency.

Holly’s Tips for The Best Slow Cooker Broccoli Cheese and Potato Soup:

• Use Russet Potatoes: Russet potatoes will create the best creamy base to make this broccoli cheese and potato soup from scratch.
• Sauté Onions & Garlic First: Slightly cooking the onions and garlic before adding them to the slow cooker boosts flavor, making this slow cooker soup extra savory.
• Blend OR Keep It Chunky: For a silky, velvety texture, use an immersion blender, or leave it chunky for a hearty, more rustic, comforting soup.
• Add Broccoli At The End: Stir in freshly steamed broccoli florets after cooking to preserve their bright color and tender-crisp texture.
• Customize To Your Taste: Adjust the amount of cheddar cheese or heavy cream to make the soup richer and cheesier, perfect for an easy weeknight dinner.
• Add More Vegetables: Add carrots, cauliflower, or peas during the slow cooking process to make this vegetable-packed comfort soup even healthier.
• Store & Reheat Properly: Cool completely before refrigerating or freezing. Reheat gently with a splash of broth or milk to keep this slow cooker broccoli cheese soup creamy and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Broccoli Cheese Soup and classic Broccoli Cheese Soup.

Looking for more slow-cooker soup recipes? You can’t go wrong with Slow Cooker Chicken Taco Soup, Slow Cooker Lasagna Soup, and Slow Cooker Bacon Cheeseburger Soup!

Have you made this Slow Cooker Broccoli Cheese and Potato Soup recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SlowCookerSoupRecipes #LifeInTheLofthouse

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Slow Cooker Broccoli Cheese and Potato Soup

Enjoy this Slow Cooker Broccoli, Cheese, and Potato Soup made with russet potatoes, fresh broccoli, and melted cheese for an easy meal!

Servings 8 (1-cup) servings

Ingredients

• 4 Tablespoons salted butter
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 6 cups diced Russet potatoes
• 1 container (32 ounces) chicken broth
• 2 cups shredded carrots
• ¾ teaspoon salt
• ¾ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon ground mustard
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 2 cups freshly steamed broccoli florets

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon pieces
• Sliced green onion
• Sour cream

Instructions

• Melt the butter over medium heat in a large stock pot. Add the chopped onion and sauté until translucent. Add the garlic and the diced potatoes. Stir and cook until garlic is fragrant, about 20 seconds.
• Carefully, pour the mixture into a large (7-quart) slow cooker. Add the chicken broth, carrots, salt, pepper, paprika, and ground mustard. Stir and then cover the slow cooker with the lid. Cook on low heat for 6 hours OR on high heat for 3 hours. (The potatoes should be fork-tender when cooking time is up.)
• Use an immersion blender and blend the soup until smooth. (You can also keep it chunky if you’d prefer.) Pour in the heavy cream, shredded cheddar cheese, and the steamed broccoli florets. Stir to combine. Cover with the lid and allow to heat for another 20 minutes.
• Pour soup in individual bowls and serve warm with desired toppings. Enjoy!

The post Slow Cooker Broccoli Cheese and Potato Soup appeared first on Life In The Lofthouse.

Today I’m sharing a recipe that is a game-changer: Chicken Enchilada Soup. This soup is creamy, cheesy, packed with bold flavors, and incredibly comforting. It’s inspired by the popular Chili’s version we love, but in my opinion, this one is much better. I have made this for my family for several years and they still can’t get enough. It is so delicious that my kids go back for seconds. They love to add extra cheese and tortilla strips. And one of the best parts? This recipe makes a large batch, so we have leftovers the next day, and honestly, it tastes even better!

CHICKEN ENCHILADA SOUP

This soup is like an enchilada in a bowl. Imagine the flavors of warm corn masa, savory spices, tender chicken, and creamy cheese all coming together in a single bite. The Masa Harina (yellow corn flour) is the secret ingredient here, giving the soup its unique texture and flavor reminiscent of a classic enchilada. It’s hearty, satisfying, and perfect for the cooler months when comfort food is calling.

The recipe also uses Velveeta cheese, which melts beautifully into the soup, adding an irresistibly creamy texture. If you’re not a fan, then use freshly grated cheese to replace it.

This is a quick and easy recipe that can be thrown together in about an hour, making it a great choice for busy weekends or weeknights.

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese cubed OR 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken, cubed or shredded

Soup Toppings

• Shredded cheddar cheese
• Sour cream
• Tortilla strips 
• Salsa

Instructions

Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion for 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until the onion is soft and translucent.

In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. 

Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil. Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer for 10 to 15 minutes.

Serve in individual bowls, with shredded cheese, sour cream and tortilla strips.

Servings

This recipe serves around 8. Each serving is hearty, especially when paired with the delicious toppings. Serve it up and let everyone add their own toppings for a truly fun meal experience.

Storage and Reheating

Once the soup has cooled down, transfer it to an airtight container. It will stay good in the fridge for up to 3 days, maintaining its rich, cheesy flavor and hearty texture. If the soup thickens in the fridge, simply add a splash of chicken broth or water when reheating to reach your desired consistency. When ready to enjoy, reheat in a pot over medium heat or in the microwave, stirring occasionally to ensure even warmth. Add fresh toppings to bring back the just-made feel!

30 Minute Prep

One of the best things about this recipe is how quickly it comes together – you can have it prepped in just 30 minutes! With just a bit of chopping and a few quick stir-ins, you’ll have all the components simmering in the pot in no time.

Using pre-cooked or rotisserie chicken cuts down on cooking time, and ingredients like Masa Harina and Velveeta melt in seamlessly, thickening and flavoring the soup as it cooks. In just half an hour, you’ll have a pot of warm, hearty soup ready to go, perfect for busy weeknights or effortless weekend dinners.

Serving Suggestions

This soup is hearty enough to be a meal on its own, but it also pairs wonderfully with some sides:

– Cornbread or Tortilla Chips: Both add a nice crunch and are perfect for dipping.

– Fresh Salad: A light green salad with a tangy vinaigrette helps balance out the richness of the soup.

– Avocado Slices: Creamy avocado adds another layer of texture and flavor.

– Corn or Flour Tortillas: This is a great recipe to warm up your favorite tortilla and use it to dip into the soup. I love to serve them warm with butter.

Meal Prep and Family Gatherings

This recipe makes so much to enjoy that it’s perfect if you’re feeding a crowd or looking to meal prep for the week. It’s a great dish for family gatherings, especially if everyone enjoys topping their own bowls. Plus, this soup freezes well. Allow it to cool completely, portion into airtight containers, and store in the freezer. To reheat, let it thaw overnight in the refrigerator and then warm it up on the stovetop.

Similar Recipes

Creamy Sausage and Tortellini Soup – Loaded with cheese filled tortellini and sausage in a creamy tomato broth. This wonderful soup is packed with flavor!

Crock Pot Chicken Corn Chowder – Tender chicken, potatoes, corn and more are all inside this delicious chowder. It makes for one comforting meal!

Slow Cooker Salsa Verde Chicken Soup – Simple, delicious and comforting. You can throw this soup together in no time and let your slow cooker do the cooking!

Slow Cooker Chicken Taco Soup – A delicious and hearty soup that is great for any season of the year. This is easy to make and will feed an army!

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Chicken Enchilada Soup

Chicken Enchilada Soup is infused with all the flavors of enchiladas. It’s creamy, cheesy, packed with chicken, and incredibly comforting.

Prep Time 30 minutes minutes

Servings 8

Ingredients

• 2 Tablespoons vegetable oil
• 1/2 cup diced yellow onion
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup Masa Harina (yellow corn flour)
• 8 cups chicken broth
• 1 can (15 ounces) crushed tomatoes
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup mild salsa
• 8 ounces Velveeta cheese, cubed OR use 2 cups shredded mild cheddar cheese
• 1-pound cooked chicken cubed or shredded

Toppings

• shredded cheddar cheese
• sour cream
• tortilla strips
• salsa

Instructions

• Heat a large (12-quart) pot over medium-high heat. Add vegetable oil and diced onion. Stir and cook onion 1 minute. Add dried cumin, chili powder and garlic powder. Stir and cook until onion is soft and translucent.
• In a separate bowl, combine Masa Harina and 4 cups of chicken broth. Whisk until smooth. Pour this mixture into the pot. Stir constantly and cook until mixture thickens slightly. Pour in remaining chicken broth, crushed tomatoes, enchilada sauce and salsa. Stir and bring to a boil.
• Add the cubed Velveeta cheese (OR shredded cheese) and stir until the cheese is completely melted in the soup. Stir in chicken. Reduce heat to low and allow soup to simmer 10 to 15 minutes.
• Serve warm soup in individual bowls. Top with favorite toppings. Enjoy!

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There’s something so special about a homemade stew. It’s a meal that feels like a warm hug, bringing comfort with every bite. My Oven Baked Stew is no exception. This recipe has become a favorite in my household, and I’m confident it will be a favorite in yours as well. Filled with tender beef, hearty potatoes, sweet carrots, and onion seasoning, this stew is the ultimate comfort food. The long, slow bake ensures that everything comes out perfectly tender and flavorful, with no need for constant attention or stirring.

OVEN BAKED STEW

One of the standout features of this stew is its simplicity. Everything comes together in one pan, making it not only convenient but also a breeze to clean up. The ingredients are straightforward and easy to find, yet the flavors are rich and complex. The combination of beef stew meat, russet potatoes, and carrots creates a classic base, while the addition of a creamy, seasoned sauce elevates the dish to a whole new level.

While this stew is perfect for the cooler months, it’s so delicious you’ll find yourself wanting to make it year-round. Even if it’s warm outside, there’s something about the comforting aroma of a slow-cooked stew that feels just right. Give this recipe a try today and discover the joys of a homemade, oven-baked stew that’s as delicious as it is easy to make.

INGREDIENTS

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes, peeled and diced into 1-inch pieces
• 6 medium carrots, peeled and diced
• 1 small yellow onion, chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

COOKING INSTRUCTIONS

Preheat the oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in a prepared dish. 

Sprinkle paprika and dry onion soup mixed evenly over meat. Top meat evenly with diced potatoes, carrots, and onion.

Whisk together the cream of celery soups and ketchup (or tomato sauce) in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.

Cover the pan with a lid or tightly with foil. Bake for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove from the oven and then remove lid or foil. (*Be careful steam will be released when you uncover it!) 

Allow to stand for about 5 minutes with the lid off before serving. Enjoy!

LEFTOVERS AS GOOD AS THE DAY THEY WERE MADE

One of the best things about this recipe is how well it holds up as leftovers. If you find yourself with extra stew after dinner, consider it a win! The magic of this dish is that the flavors only get better with time. As the stew sits in the refrigerator, the rich, savory ingredients have more time to mingle, creating an even deeper, more complex flavor profile. The beef becomes incredibly tender, soaking up the essence of the spices and vegetables, while the potatoes and carrots retain their texture and sweetness. Reheating is a breeze, too.

You can easily warm up a portion in the microwave for a quick lunch or pop the whole dish back into the oven for a more traditional reheating. The stew doesn’t lose its hearty consistency or flavor during reheating, making it just as satisfying the next day—or even two days later. This makes it perfect for meal prepping, too. Cook it on the weekend, and enjoy effortless, homemade dinners throughout the week. Leftovers from this stew are a prime example of how some dishes truly improve with age, allowing you to savor every bite.

SERVINGS: FEEDING A CROWD

This recipe yields enough to serve at least 6 to 8 people, depending on portion sizes. Each serving is hearty and filling, packed with tender beef, potatoes, carrots, and a rich, flavorful sauce that satisfies even the biggest appetites. The stew’s ability to comfortably feed a large group makes it a go-to recipe for those occasions when you need something reliable, delicious, and easy to scale.

A simple salad and some crusty breads are all you need to complement the rich, savory flavors of the stew. In addition to its crowd-pleasing qualities, the stew’s simplicity means you can spend more time with your guests and less time in the kitchen. Just pop it in the oven, let it bake, and enjoy the warm, comforting aroma that fills your home as you prepare for a meal that’s sure to be a hit with everyone at the table.

CUSTOMIZE TO MEET YOUR NEEDS

One of the great things about this recipe is its versatility. While the classic combination of beef, potatoes, and carrots is hard to beat, you can easily customize the stew to suit your tastes. Here are a few ideas to get you started:

Vegetable Additions: Feel free to add other vegetables to the mix, such as mushrooms, green beans, or peas. Just make sure they’re cut into bite-sized pieces, so they cook evenly with the rest of the stew.

Spice It Up: If you like a little heat, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce mixture. It will give the stew a subtle kick that’s sure to please spice lovers.

Different Cuts of Meat: While stew meat is the most common choice for this dish, you can also use other cuts of beef, such as chuck roast or short ribs. Just make sure the meat is cut into bite-sized pieces and allow for a longer cooking time if needed.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OVEN BAKED RECIPES!

Baked Soft Tacos – A dinner everyone will ask for! Seasoned ground beef loaded up in soft taco shells, then warmed all together in the oven to perfection.

Chili Cheese Dogs – Hot dogs loaded with chili, cheese, and onion, then baked to perfection! They are so delicious and perfect for game day!

Chicken Fajitas – Bring this sizzling sensation off the platter and right from your kitchen! Tender chicken, veggies, served warm with tortillas.

Honey Lime Chicken Tacos – Simple and delicious! The honey and lime flavors pair perfectly with the seasoned chicken and pepper-jack cheese!

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Oven Baked Stew

Oven Baked Stew is a hearty meal filled with carrots, potatoes and tender beef stew meat. This dinner will win hearts all around the table!

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 8

Ingredients

• 2 pounds lean beef stew meat (should be cut up into bite size pieces)
• 2 packets (1 ounce, each) dry onion soup mix
• 1/2 teaspoon paprika
• 5 medium russet potatoes peeled and diced into 1-inch pieces
• 6 medium carrots peeled and diced
• 1 small yellow onion chopped
• 2 cans (10.75 ounces, each) condensed cream of celery soup
• 1 cup ketchup (or tomato sauce)

Instructions

• Preheat oven to 325 degrees F. Spray a 9×13-inch baking dish or Dutch oven with nonstick spray. Spread beef stew meat out evenly in a single layer in prepared dish. Sprinkle paprika and dry onion soup mixes evenly over meat. Top meat evenly with diced potatoes, carrots and onion.
• Whisk together the cream of celery soups and ketchup in a medium bowl. Pour this mixture all over the meat and vegetables, spreading out evenly.
• Cover pan with lid or tightly with foil. Bake in preheated oven for 2 ½ to 3 hours or until potatoes and carrots are tender. Carefully remove dish from oven and then remove lid or foil. (*Be careful, steam will be released when you uncover it!) Let stand about 5 minutes before serving. Enjoy!

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There’s something undeniably comforting about a bowl of soup that warms not only your body but also your soul. This Creamy Sausage Tortellini Soup is in the realm of culinary indulgence and is a soup that transcends the ordinary. Picture this: plump cheese-filled tortellini mingling with savory ground Italian sausage, bathed in a luscious, creamy broth. This isn’t just a soup; it’s a gastronomic journey, a celebration of flavors that will elevate your dining experience. This one is for all ages from kids, teens, parents, and grandparents! You’ll love this soup so much that you’ll want to share it with everyone in the family!

CREAMY SAUSAGE TORTELLINI SOUP

The symphony begins with a tablespoon of olive oil orchestrating the sauté of a pound of ground Italian sausage, a key player in this flavor-rich soup. As the sausage sizzles, a medley of diced white onions, minced garlic, and a dash of Italian seasoning join the mixture, infusing the pot with aromatic bliss. A pinch of salt and pepper adds the perfect harmony, creating a crescendo of flavors that promise to delight the taste buds.

The culinary crescendo continues with the addition of all-purpose flour, a magical element that transforms the savory medley into a rich, velvety base for the soup. Chicken broth, tomato sauce, and diced tomatoes are added to the pot for the perfect soup sensation. Granulated sugar is introduced, adding a subtle sweetness that elevates the overall composition. The lid is placed on top after the addition of the tortellini allowing them to absorb the broth and become tender. After 5 minutes or so the lid is lifted and a handful of chopped Kale joins the ensemble, adding a burst of color, nutrition, and a delightful earthy note. Finally, the grand finale – heavy whipping cream. This luxurious addition brings a velvety richness to the broth, creating a harmonious balance.

INGREDIENTS

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes, undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream
  

COOKING INSTRUCTIONS

Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 

Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 

Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 

Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through.

Serve warm with shaved Parmesan cheese. Enjoy! 

SERVINGS

The recipe yields a generous serving size for six individuals, making it an ideal choice for family dinners or cozy gatherings. However, the flexibility of this delightful soup extends even further with a convenient double-up option. If you find yourself hosting a larger group or simply wish to ensure there are ample leftovers for future indulgences, consider doubling the ingredients. This allows you to effortlessly adjust the serving size to accommodate a bigger crowd or create additional portions for freezing. Whether you’re looking to host a soup night with friends or ensure a week’s worth of satisfying lunches, the adaptability of this recipe makes it a go-to option for both intimate meals and more significant gatherings. 

STORING INSTRUCTIONS

Once prepared, allow any leftovers too cool to room temperature before transferring them to airtight containers. Refrigerate for 3 to 4 days. For freezing, place portions in freezer-safe containers. Be sure to leave some space to accommodate expansion as the soup freezes. When ready to enjoy the frozen portions, thaw them in the refrigerator overnight and reheat gently on the stovetop. While freezing is a great option for preserving the soup’s integrity, keep in mind that the texture of the tortellini may slightly change upon thawing. Regardless of your storage method, labeling containers with the date can help you keep track of freshness and ensure each reheated bowl retains the same comforting and savory qualities as when it was first crafted.

VEGETARIAN AND OTHER MEAT OPTIONS

Embracing dietary preferences and catering to diverse tastes, this soup offers versatile options to suit various lifestyles. For those seeking a vegetarian twist, a simple substitution can transform this savory soup into a meat-free delight. Swap out the traditional Italian sausage for a plant-based alternative, such as vegetarian sausage crumbles or a medley of hearty vegetables, to create a vegetarian-friendly version without compromising on flavor.

On the other hand, if you’re looking to diversify the meat profile, consider experimenting with alternative meat choices. Ground turkey, chicken, or ground beef can infuse distinct flavors into the soup, adding a personalized touch to this already delectable dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE FLAVORFUL SOUPS!

Slow Cooker Bacon Cheeseburger Soup – All the fillings of a traditional bacon cheeseburger liquified into soup form. Serve in a bread bowl!

Loaded Baked Potato Soup – Hearty chunks of soft potatoes in a rich, cheesy soup base mixed with crispy bacon, cheese, and green onions.

Crock Pot Chicken Corn Chowder – Yellow corn is the star of this soup with the addition of cheese, bacon, potatoes, and  green onion served in a creamy base.

Slow Cooker Lasagna Soup – This rich tomato soup is packed seasoned beef and lasagna noodles. Serve with breadsticks and a side salad for a full meal!

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Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is loaded with cheese filled tortellini and savory sausage in a creamy tomato broth.

Prep Time 30 minutes minutes

Servings 6

Ingredients

• 1 Tablespoon olive oil
• 1 pound ground Italian sausage
• 1 medium white onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt 
• 1/2 teaspoon pepper
• 2 Tablespoons all-purpose flour
• 4 cups chicken broth
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes undrained
• 2 Tablespoons granulated sugar
• 1 package (9 ounces) refrigerated cheese tortellini
• 2 handfuls of chopped Kale
• 1/2 cup heavy whipping cream

Instructions

• Heat the olive oil in a large stockpot over medium heat. Add Italian sausage and onion. Cook until browned. Drain any grease. 
• Add the garlic, Italian seasoning, salt and pepper to sausage. Stir and cook for a couple of minutes. Sprinkle flour all over the mixture. Continue to stir and cook for another minute. 
• Slowly stir in chicken broth, tomato sauce, diced tomatoes, and sugar. Bring to a boil then turn heat to low. Allow soup to simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. 
• Stir in tortellini; cover with lid. Cook until tortellini is tender, about 5 to 8 minutes. Remove the lid and stir in chopped Kale and the heavy whipping cream. Stir until the Kale is wilted and the soup is heated through. Serve warm with shaved Parmesan cheese. Enjoy!

Notes

Nutrition Info: 1 serving = 485 calories / 24 fat / 40 carbs / 22 protein

Recipe yields 6 servings total. 

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This Crock Pot Cheeseburger Soup is one luxurious soup. I mean, seriously, it’s award-winning! I’ve had this recipe PINNED on one of my food boards for a long time, and I finally made it the other day. After I scarfed down two bowls (in about 2 minutes) I was kicking myself for not making it sooner!

CROCK POT CHEESEBURGER SOUP

This awesome cheeseburger soup is cheesy and creamy and filled with flavorful ground beef, potatoes, and carrots. It will keep bellies full and happy a long time after it’s eaten. My husband gave me rave reviews after he ate some too, and that is coming from someone who is not the world’s biggest soup fan. No joke.

I cannot wait to make this delicious soup again, and I know I’ll be making it for years to come. It’s a definite keeper!

Similar Recipes

Taco Soup

Bacon Cheeseburger Soup

Broccoli Cheese Soup

Creamy Chicken Noodle Soup

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Crock Pot Cheeseburger Soup

The most creamy and cheesy soup loaded with ground beef, potatoes, and carrots. This Cheeseburger Soup is a family-favorite!

Cook Time 8 hours hours

Servings 6

Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped
• 1 cup shredded carrots
• 1/2 cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 3 Tablespoons butter
• 2 Tablespoons all-purpose flour
• 2 cups milk I use 2%
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (16 ounces) Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese

Instructions

• Place potatoes, onions, carrots, celery, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
• About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot.
• Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour this mixture into the crock pot and stir to combine everything.
• Add the cubed Velveeta cheese or shredded cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted. Serve warm and enjoy!

Notes

Nutrition Info: 1 serving = 522 calories / 28 fat / 36 carbs / 35 protein 

6 servings total. 

 

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There is always the big debate of who uses canned condensed cream soups and who does not. I am on both sides. I have been known to use them and have many recipes that call for them. There are many that refuse to use them for health reasons, and/or simply do not like them. There are also many who couldn’t care less and use them all the time. I don’t judge either way. That is where my homemade version comes in handy! My Homemade Condensed Cream of Chicken Soup recipe is perfectly delicious and so simple to make.

HOMEMADE CONDENSED CREAM OF CHICKEN SOUP

You know those cans that you always see in the grocery store or way back in kitchen cupboards? This is the homemade version of that soup and it is pretty awesome. Chicken broth, milk and flour come together with seasonings for a simple and heartwarming soup. You can use it in a million different recipes and feel good knowing that there isn’t any weird ingredients in it!

INGREDIENTS

• 2 ½ cups chicken broth
• 1 ½ cups milk, divided (I use 2% milk)
• 3/4 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

HOW TO MAKE HOMEMADE CONDENSED CREAM OF CHICKEN SOUP

Combine chicken broth and 1/2 cup milk in a large saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.

Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)

Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as the mixture simmers. Continue to let simmer until the mixture is smooth and thick. Around 10 minutes.

HOW LONG CAN I KEEP HOMEMADE CONDENSED CREAM OF CHICKEN SOUP?

When you want to use this in your favorite recipes you can make this one week in advance. Let it cool to room temperature then store tightly covered in the fridge.

SERVINGS

This recipe makes around 32 ounces of condensed cream soup. About 4 cups.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Creamy Chicken Noodle Soup – Tender egg noodles with bits of chicken and diced veggies for the ultimate homemade soup.

Chicken Pot Pie – All of your favorite ingredients from a traditional pot pie are slowly prepared to perfection in this nostalgia inducing soup.

Beef Barley Soup – Hearty chunks of beef are stewed together with bits of barley and tender vegetables.

Chicken and Noodles – A bowl full of this simple and heartwarming soup will make anyone feel better than they did before eating.

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Condensed Cream of Chicken Soup

A delicious and super easy homemade version of condensed cream of chicken soup. This condensed soup works well for so many recipes!

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 4 cups

Calories 134kcal

Ingredients

• 2 ½ cups chicken broth
• 1 ½ cups milk divided (I use 2% milk)
• 3/4 cup all-purpose flour
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Combine chicken broth and 1/2 cup milk in a large saucepan over medium-high heat. Bring to a low boil. Reduce heat to medium-low.
• Meanwhile, in a small bowl, whisk the flour and seasonings together. Pour in remaining milk. Whisk until smooth and no lumps remain. (Mixture will be thick.)
• Pour the flour/milk mixture into the saucepan with the broth mixture. Whisk and stir constantly as mixture simmers. Continue to let simmer until mixture is smooth and thick. Around 10 minutes.
• Use immediatley in a recipe as needed, or cover and store in refrigerator for up to one week.

Notes

This recipe makes the equivalent of three cans (10.75 ounces, each) of condensed cream of chicken soup.

Nutrition

Serving: 1 cup | Calories: 134kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1.5g

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Lasagna is an indulgent pasta dish with layers of cheese, sauce, and noodles. Some days, I don’t have time or patience to make a top notch lasagna dinner. Luckily, I have my recipe for Slow Cooker Lasagna Soup on days like that. This soup is just as good as the traditional dish and it’s so much easier to make!

SLOW COOKER LASAGNA SOUP

Slow cookers are some of the best kitchen investments you’ll ever make. They make cooking as simple as throwing everything together, setting the heat and enjoying the rest of your day. This soup is no exception. Beef broth, garlic, onion, olive oil, and lean ground beef simmer together with crushed tomatoes, herbs, and spices. This combination is sure to fill your home with a smell that will get everyone’s stomach excited for dinner.

COOKING THE LASAGNA NOODLES

You can cook the lasagna noodles two ways! You can add them to the slow cooker for the last 30 minutes on low heat, or you can cook them separately in a large pot of water, then add to the soup right before you serve it. Either way works great!

SIDE DISH OPTIONS AND TOPPINGS

After it’s all finished, top each bowl off with a scoop of ricotta cheese and a sprinkle of fresh Mozzarella cheese. Well, maybe a little more than a sprinkle if you’re like me.

When I have extra time, I like to prepare my Garlic Parmesan Breadsticks to serve on the side. This way you’ll have something to clean your bowl with! 

Similar Recipes

Slow Cooker Sausage and Cheese Tortellini – Plump cheese tortellini with hearty sausage in a creamy cheese sauce.

Crock Pot Creamy Italian Chicken – A zesty and creamy chicken dish served over egg noodles.

Slow Cooker Chicken and Noodles – A simple, satisfying, and heart warming dish sure to fill you up.

Crock Pot Cheesy Ravioli – Soft and delicate raviolis slow cooked and served with a red sauce.

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Slow Cooker Lasagna Soup

All the flavors of homemade lasagna made into a delicious soup!

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion diced
• 3 teaspoons minced garlic
• salt and pepper to taste
• 1 can (14.5 ounces) beef broth or stock
• 1 can (28 ounces) crushed tomatoes
• 1 can (14.5 ounces) diced tomatoes drained
• 1 teaspoon beef bullion granules (or 1 cube, crushed)
• 2 cups water
• 4 Tablespoons tomato paste
• 1 teaspoon dried parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 8 ounces lasagna noodles broken into small pieces

Optional Toppings:

• Ricotta cheese
• shredded Mozzarella cheese
• freshly chopped basil
• freshly chopped parsley

Instructions

• Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and garlic to beef. Cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.
• Place the cooked beef in a greased 6-quart slow cooker. Add the broth, both tomatoes, beef bullion, water, tomato paste, parsley, basil, and oregano. Stir well. Cover with lid and cook on low heat for 6 to 8 hours OR on high heat for 3 to 4 hours.
• When cooking time is up, stir in the broken lasagna noodles. Cover with the lid and cook another 30 to 40 minutes on low heat, or until noodles are tender. Don't overcook the noodles.
• Serve soup warm in individual bowls with desired toppings. Enjoy!

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When I think of soup my mind fills with comforting, and hearty flavors. I want a warm bowl of homemade love that is going to fill me up and put a smile across my face. My Loaded Baked Potato Soup recipe is just that. This is one of my favorite soups to make every single fall and winter.

LOADED BAKED POTATO SOUP

Every time I make baked potatoes at home, I serve a slew of toppings on the side so that everyone can customize their very own potato. I do the exact same thing when I serve this wonderful dish.

I will set out all kinds of toppings; bacon, green onion, sour cream and an assortment of cheeses. Sometimes I even make ground beef to add to it. This way everyone is happy with whatever ends up in their own bowl!

This recipe is a crowd pleaser that will have your kids licking their bowls clean!

What Do I Serve With This Soup?

Serve this with a green salad and it creates the perfect dinner.

Can I Use Frozen Potatoes?

I feel fresh potatoes give you the best results, but if needed, you can use a bag of frozen potatoes.

Storage and Reheating

Store soup in a covered container in the refrigerator for up to 5 days.

Similar Recipes

Slow Cooker Broccoli Cheese Soup – A cheesy and rich soup that is perfect on a cold day.

Slow Cooker Creamy Chicken Noodle Soup – This classic soup is filled with chicken and vegetables and is sure to bring joy to your dinner table.

Crock Pot Chicken and Wild Rice Soup – This creamy soup is hearty and packed with chicken, veggies, and wild grain rice.

Slow Cooker Salsa Verde Chicken Soup – A filling soup inspired by south of the border flavors that packs a little heat and a ton of protein!

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Loaded Baked Potato Soup

Loaded Baked Potato Soup is a soup I can never resist. Tender pieces of potato, bacon and cheese sit inside this wonderful creamy soup that always hits the spot! 

Servings 6

Author Holly

Ingredients

• 4 to 5 medium russet potatoes
• 6 Tablespoons salted butter
• 1/3 cup all-purpose flour divided
• 6 cups milk I used 2%
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup shredded sharp cheddar cheese
• 1/2 cup green onions chopped
• 1/2 cup light sour cream

Toppings

• Sour cream
• Shredded cheese
• Chopped green onion
• Chopped cooked bacon pieces

Instructions

• Preheat oven to 400 degrees F. Prick the potatoes all over with a fork and then place on a baking sheet. Bake for 1 hour. Remove from oven, and let sit until cool enough to handle.
• Scoop the insides of the potatoes into a large bowl, discarding the peels. Take a knife and break apart the potatoes into small chunks.
• In a large dutch oven or pot, melt the butter. Add the flour into the pot and whisk into the butter. Cook, and whisk constantly for 1 minute, or until golden brown. Whisk in the milk. Cook until thick and bubbly, about 10 or so minutes.

  Mix in the potato chunks. Whisk in the salt, pepper and cheddar cheese. Continue to whisk until cheese is melted.
• Remove from heat, then stir in sour cream and green onions. Serve immediately. Garnish with extra sour cream, cheese, green onion and bacon, as desired. Enjoy

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If you have a large hungry family, and very little time to make dinner, this is the recipe for you! Slow Cooker Chicken Taco Soup is absolutely delicious and it makes a ton of food! This recipe is perfect for anyone who has little time and a ton of mouths to feed.

My little family may not be large in numbers, but I’ll tell you what, sometimes they can eat like they’re eating for two or three people! Especially with my growing boy. That little dude can put down some food. When I served this amazing soup for my family, they just about licked their bowls clean.

This soup is a great one for any season of the year. Whether it’s warm and the sun is shining, or you can see your breath when you’re outside, Slow Cooker Chicken Taco Soup will hit the spot!

Another bonus with this recipe is that it takes only 10 minutes to assemble. Then set the slow cooker on low heat and wait for the delicious smell to permeate and fill your home.

CAN THIS BE MADE VEGETARIAN?

Yes! Omit the chicken for a vegetarian friendly soup.

CAN I USE ANOTHER MEAT?

You could try any type of beef, or try leftover pieces of turkey during the Thanksgiving season.

HOW LONG DOES IT TAKE TO COOK?

This cooks on low heat for 4 hours. You can then turn it on the warm setting to keep it warm until you’re ready to serve.

ENJOY THIS RECIPE?  HERE ARE A FEW MORE SOUPS THAT ARE GREAT ALL YEAR LONG!

Slow Cooker Broccoli Cheese Soup – A classic creamy soup filled with fresh broccoli, carrots, and cheddar cheese.

Slow Cooker Salsa Verde Chicken Soup – A healthy soup with a hint of coconut and lime for an added sweet heat.

Slow Cooker Bacon Cheeseburger Soup – A bacon cheeseburger deconstructed and slowly cooked for this creamy irresistible soup.

Loaded Baked Potato Soup – This classic soup is filled with potatoes, bacon, and cheese for a satisfying meal.

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Slow Cooker Chicken Taco Soup

This delicious and hearty soup is filled with taco-seasoned chicken, black beans, corn, and so much more!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 8

Ingredients

• 1/2 cup chopped yellow onion
• 1 cup chicken broth
• 1 packet (1 ounce) low-sodium taco seasoning
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) chili beans (or pinto beans), drained
• 1 can (15 ounces) black beans drained then rinsed
• 1 can (15 ounces) whole kernel corn drained then rinsed
• 2 cans (10 ounces, each) Rotel (diced tomatoes with green chiles) drained
• 1 ½ lbs. raw boneless, skinless chicken breasts
• Taco Toppings: cheese, sour cream, cilantro, salsa, etc. optional

Instructions

• Grease the insert of a large 7 quart slow cooker. Add all the ingredients to the slow cooker except the chicken. Stir well to combine. Then place the raw chicken breasts into the bottom.
• Cover with lid and cook on low heat for 4 hours, or until chicken is cooked through (165 degrees F.)
• Carefully remove chicken and shred on a clean butting board. Place back into slow cooker and stir to combine.
• Serve soup in individual bowls with your favorite toppings. We like cheese, sour cream, tortilla chips, green onion, cilantro, etc. Enjoy!

Notes

*After the 4 hours is up, and if you are not ready to serve it yet, you can keep the soup on the warm setting for another 3 to 4 hours.

Nutrition Info: 1 serving = 220 calories / 2 fat / 27 carbs / 23 protein

*Nutrition Info does not include any toppings. 

Recipes makes 8 servings total.

 

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With the endless cold days of winter upon us, I thought we could all use something delicious to keep us warm. This Chicken Gnocchi Soup is one of the yummiest soups ever, but also one of the healthiest and most comforting.

This amazing soup is packed full of protein and vitamins from all the chicken and veggies, meaning you can indulge without feeling guilty. All the fresh ingredients like carrots, onions, celery and spinach, create the most wonderful flavors that will only leave you wanting another bowl.

What really makes it stand out is the potato gnocchi. Gnocchi is used in Italian cooking and are basically small dumplings. They’re typically made from flour, semolina, or potato. They can taste rather bland on their own, but when added to a soup like this, it makes them taste absolutely divine!

INGREDIENTS

Fresh ingredients come together to create this healthy soup that truly wows!

Chicken: I use freshly cooked chicken breasts to make this soup more protein-filled and macro-friendly, but chicken thighs would work great too. They would add extra flavor but also extra fat.

Veggies: not only adds some color to the soup, but add extra nutrients too!

• Onion
• Celery
• Carrots
• Spinach

Spices and Seasonings: what I use to give the chicken that delicious flavoring.

• Onion powder
• Garlic powder
• Cayenne pepper
• Poultry seasoning
• Italian Seasoning

Gnocchi: wouldn’t be a gnocchi soup without the key ingredient! You can make gnocchi from scratch, but to save on time packaged gnocchi is the way to go.

Chicken Broth: the base of the soup that gives it all the more chicken flavor.

DO YOU MAKE THE CHICKEN SEPARATE?

Yes! You bake the chicken prior to assembling the soup so when the soup is almost ready, you just add the cooked chicken.

How to make the chicken:

• Season chicken with onion powder, garlic powder, cayenne pepper and poultry seasoning.
• Bake chicken in the oven at 450℉ for 20 minutes (this cooks the chicken fast, but keeps it super juicy). Let stand for 10 minutes after removing from oven. This seals in the juices!
• After the chicken rests after baking, shred or chop it then add it to the soup.

CAN CHICKEN GNOCCHI SOUP BE MADE IN THE CROCK POT?

It certainly can! There’s just a few different steps that you have to follow:

• Place the chicken breasts, celery, onion, and carrots into the crock pot and season with onion and garlic powder, cayenne pepper, poultry seasoning and Italian seasoning. Then pour in the chicken broth. Cover and cook on high for 4 to 5 hours or low for 6 to 7 hours.
• Once chicken is cooked, carefully (it will be hot) shred it directly in the crock pot.
• Last, add in the potato gnocchi, half and half, and the spinach. Stir. Cover the crock pot with the lid and let it cook for an additional 45 minutes to an hour, or until the spinach has softened and wilted.
• Serve warm and enjoy!

SIMILAR RECIPES

A few recipes that will also keep you warm this winter!

Slow Cooker Creamy Chicken Noodle Soup: a traditional chicken noodle soup made with egg noodles, carrots, peas and chicken all cooked in a creamy broth!

Slow Cooker Chicken Tortilla Soup: a delicious soup made with tortilla strips, shredded chicken, black beans, cheese and more!

Slow Cooker White Chicken Chili: tender chicken, green chilies, and hearty white beans come together in this southwest inspired chili!

Crock Pot Taco Soup: a flavorful soup filled with beans, corn, ground beef and taco seasoning!

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Chicken Gnocchi Soup

Tender chicken, fresh veggies, and potato gnocchi simmer in a creamy chicken broth creating this Chicken Gnocchi Soup. It’s a lighter, protein-filled take on the classic soup we all love!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 lbs. boneless skinless chicken breasts
• 1/4 teaspoon poultry seasoning
• 1/2 Tablespoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 1 medium yellow onion diced
• 3 stalks celery diced
• 1 cup shredded carrots
• 1 teaspoon Italian seasoning
• 4 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 package (17 ounces) potato gnocchi
• 2 cups fat-free half and half
• 1/2 cup baby spinach leaves

Instructions

• Preheat oven to 450 degrees F. Spray a baking sheet with non-stick spray. Lay chicken breasts evenly onto pan.
• Mix together the poultry seasoning, garlic powder, onion powder, cayenne pepper and white pepper. Sprinkle mixture evenly over all the tops and bottoms of chicken breasts.
• Bake chicken, uncovered, for 20 minutes or until internal temperature reaches 165 degrees F. Remove from oven and let chicken stand 10 minutes before chopping into bite-size pieces. Cover chicken pieces with foil and set aside while you prepare soup.
• Spray the inside of a large pot with cooking spray. Add onion, celery, carrots, garlic and dried Italian seasoning. Cook and stir over medium heat until vegetables become soft and translucent.
• Pour in chicken broth, salt and pepper. Turn heat to medium-high and bring to a boil. After it starts to boil, add in the potato gnocchi. Bring back to a boil, then reduce heat to medium-low. Let soup simmer for 10 minutes.
• Stir in the cooked chicken, half and half and baby spinach. Continue to cook soup another five minutes or until spinach is soft and wilted. Serve soup warm in individual bowls and enjoy!

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This White Chicken Chili recipe is one you’re going to want to make a lot this fall and winter. It is so comforting and delicious. I can never have just one bowl!

If you haven’t tried a white chicken version of chili yet, you’re missing out, my friends. It tastes completely different from the chili we’ve all come accustomed to, but it’s definitely a welcome change.

It’s filled with hearty ingredients and southwest inspired flavors that will leave you totally satisfied!

The rich and creamy broth compliments the green chilies and tender chicken perfectly, and once you load on the toppings it only gets better from there!

I personally love to add on fresh cilantro, tortilla strips, Monterey Jack cheese and some sour cream for extra creaminess, but what you put on yours is totally up to you! I know some people like to add sliced avocado and freshly squeezed lime juice to theirs, but no matter what you choose, you’ll still end up loving every spoonful!

The best part about this Slow Cooker White Chicken Chili is that it’s easily assembled. Simply throw everything into the slow cooker so you can go about your day.

When I worked at the doctors office years ago, I used to come home on my lunch hour to start this, since it only takes about 4 to 6 hours to cook. By the time I came home from work I was greeted with the most divine aromatics and dinner was just about ready to be served!

Now that’s what I call a total weeknight winner dinner.  

MORE DELICIOUS SLOW COOKER RECIPES YOU MAY LIKE:

Slow Cooker Chili

Bacon Cheeseburger Soup

Slow Cooker Salsa Verde Chicken Soup

Slow Cooker Chicken Enchilada Quinoa

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Slow Cooker White Chicken Chili

Tender chicken, green chilies, and hearty white beans come together in this Slow Cooker White Chicken Chili. This chili is flavor-packed and so delicious!

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Servings 8

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 small yellow onion chopped
• 2 cans (14 ounces, each) white beans drained
• 2 cans (4 ounces, each) diced green chilies
• 2 cups chicken broth
• 1 Tablespoon chili powder
• 1 Tablespoon cumin
• 1/2 teaspoon black pepper
• 1 ½ teaspoons salt
• 1/2 cup salted butter
• 3 Tablespoons all-purpose flour
• 2 cups milk (I use 2%)

Toppings

• shredded Monterey Jack cheese
• sour cream
• tortilla strips
• fresh cilantro
• fresh lime juice

Instructions

• Place chicken breasts in the bottom of a 7-quart greased slow cooker. Top chicken breasts with the onion, beans, green chilies, chicken broth, chili powder, cumin, pepper and salt. Cover with lid. Cook on low heat 4 to 6 hours, or until chicken is thoroughly cooked and tender.
• Carefully remove chicken breasts from slow cooker and place on a cutting board. Set aside.
• In a medium saucepan, over medium heat, melt butter. Once melted, add the flour. Whisk constantly to combine with the butter. Pour milk in slowly, while continuing to whisk until mixture is thick, creamy and combined. This should take about 5 minutes or less. Pour this mixture into the slow cooker. Stir.
• Shred chicken breasts then place back into the slow cooker. Stir gently to combine. Cover with lid and cook another 20 to 30 minutes on low or until chili has thickened. Serve white chicken chili in individual bowls with desired toppings. Enjoy!

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Slow cooker recipes are SO easy to make and are one of my favorite ways to prepare dinner. They work wonderfully on busy weeknights, especially with this Crock Pot Taco Soup!

I love how I can just throw everything together to cook as I go about my daily errands, appointments, and workload. Then, when dinner rolls around, it’s ready to go! 

CROCK POT TACO SOUP

You can really dress this soup up with some yummy additions. Tortilla strips, sour cream, shredded cheese, and green onion are just a few delicious options. But keep in mind that the options are pretty much endless, which makes this the perfect meal to feed to anyone!

I like to fill a bunch of bowls with all kinds of different toppings to make the perfect ‘build-your-own’ soup bar.

I’ve done these fall parties in the past, and it’s always a big hit. I just doubled the recipe to serve a larger crowd. Everyone digs right in by adding all their desired toppings to make it their own favorite soup! Yum.

Why You’ll Love This Easy Crock Pot Taco Soup:

• Set It & Forget It: Toss everything into the crock pot and let it simmer into a flavorful, hearty soup while you go about your day.
• Hearty & Filling: Packed with protein from lean ground beef and beans, plus plenty of veggies for a complete one-pot meal.
• Customizable Toppings: Load it up with cheese, tortilla strips, sour cream, avocado, or even a squeeze of lime for your perfect bowl.
• Family-Friendly Dinner: Mild taco flavor that both kids and adults will enjoy (and you can easily add spice if you like it hotter!).
• Make-Ahead & Freezer-Friendly: Perfect for meal prep—freeze extras and reheat for a quick dinner on busy nights.
• Budget-Friendly: Stretch a pound of ground beef into a big batch of soup that feeds a crowd or makes plenty of leftovers.

Ingredients

• 1 pound lean ground beef
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) pinto beans drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes drained
• 1 can (15.25 ounces) sweet corn drained
• 1 can (10 ounces) green enchilada sauce
• 2 cans (14 ounces, each) beef broth or chicken broth
• 1 packet (1 ounce) taco seasoning
• 1 can (6 ounces) tomato paste
• 2 Tablespoons cornstarch + 2 Tablespoons water

Instructions

Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large, greased crock pot. (I use a 7-quart crock pot.)

Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning, and tomato paste to the crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours.

Mix the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. Cover with the lid again and let it heat for another 30 minutes. (Soup should be thickened at this point.)

Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

Servings

Serves 8 total.

Storage and Reheating

Store leftover taco soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm in the microwave or on the stovetop until hot. If reheating from frozen, place the soup directly in a crock pot and cook on low for 3–4 hours, or heat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens after storing.

Holly’s Tips for the Best Crock Pot Taco Soup:

• Brown The Beef Well: Don’t just cook it until no longer pink—let it develop a little color in the skillet. That extra caramelization adds deeper flavor to the soup.
• Drain The Cans Thoroughly: Since you’re already adding broth, be sure to drain the beans, tomatoes, and corn well. This keeps the soup from getting watered down.
• Don’t Skip The Slurry: The cornstarch + water step at the end is key for thickening the soup into that hearty, almost chili-like consistency.
• Adjust Spice To Taste: Green enchilada sauce is usually mild, but you can use medium or hot for extra kick—or stir in diced jalapeños or a pinch of cayenne.
• Let Toppings Shine: Cheese, sour cream, tortilla strips, avocado, green onions, and cilantro turn this into a customizable, restaurant-worthy meal.
• Meal-Prep Friendly: This soup actually tastes even better the next day as the flavors deepen—perfect for leftovers or freezing in individual portions.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my Slow Cooker Chicken Taco Soup a try.

In the mood for comfort? My Slow Cooker Chicken Tortilla Soup is a classic Tex-Mex comfort food.

Looking for something with more grains and vegetables? My Crock Pot Chicken Wild Rice Soup is loaded with chicken, wild rice, celery, onions, carrots, and more.

Looking for something different? My Crock Pot Cheeseburger Soup is creamy and cheesy, loaded with potatoes, ground beef, carrots, and more. My Slow Cooker Bacon Cheeseburger Soup is another popular go-to for chilly nights.

Have you made this Crock Pot Taco Soup recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CrockpotRecipes #CrockpotSoup #TacoSoup #LifeInTheLofthouse

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Crock Pot Taco Soup

Crock Pot Taco Soup is a flavorful soup filled with beans, corn, ground beef and taco seasoning. Top it with all your favorite taco toppings!

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Servings 8

Author Holly

Ingredients

• 1 pound lean ground beef
• 1 can (15 ounces) black beans drained and rinsed
• 1 can (15 ounces) pinto beans drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes drained
• 1 can (15.25 ounces) sweet corn drained
• 1 can (10 ounces) green enchilada sauce
• 2 cans (14 ounces, each) beef broth or chicken broth
• 1 packet (1 ounce) taco seasoning
• 1 can (6 ounces) tomato paste
• 2 Tablespoons cornstarch + 2 Tablespoons water

Instructions

• Brown and crumble ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to a large greased crock pot. (I use a 7 quart size crock pot.)
• Add beans, tomatoes, corn, enchilada sauce, chicken broth, taco seasoning and tomato paste to crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours.
• Mix together the cornstarch and water to create a slurry. Add to the soup in crock pot and stir. Cover with lid again and let heat for another 30 minutes. (Soup should be thickened at this point.)
• Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

Notes

TO FREEZE: Place cooled soup in two large freezer ziplock bags. Place in freezer. Stays good frozen for up to 3 months. When ready to eat, place frozen soup in crock pot. Cover with lid. Cook on the low setting for 3 to 4 hours or until fully warmed through.

OR to reheat on stove top, place frozen soup in a large pot. Cook over medium heat on stove top until fully heated through.

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Hi everyone! It’s Jodi from 5 Boys Baker. Today I’m sharing a simple and delicious Slow Cooker Salsa Verde Chicken Soup recipe!

We are in the heart of winter so soups are something I look forward to a lot. I actually love soup and chili year round, especially recipes that I can make in my slow cooker.

I don’t know about you, but I try to avoid turning my oven on in the summer as much as possible (cookies might be the only thing worth heating up my kitchen for ).

Next to my Kitchen Aid stand mixer, my slow cooker is probably my most used kitchen appliance. It’s been a lifesaver on so many days. It’s so great to be able to throw everything in and then walk away. I happen to own four different slow cookers and some days have two or three different things slow cooking at once.

And yes, one of them is usually a dessert. haha.  

This Salsa Verde Chicken Soup is a favorite around here. The addition of coconut milk might seem a little strange, but I promise the flavor is really subtle and makes this soup that much better! Feel free to garnish it with just a few of the toppings or all of them, you can’t go wrong there.

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Slow Cooker Salsa Verde Chicken Soup

The hint of coconut and lime in this hearty chicken soup is incredible! You can throw this soup together in no time at all and then let your slow cooker do the cooking for you.

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Servings 6

Author Holly

Ingredients

• 1 ½ pounds boneless, skinless chicken breasts
• 1 can (10 ounces) coconut milk
• 1 cup chicken broth
• 1 jar (12 ounces) salsa verde
• 2 cans (14 ounces, each) great northern beans drained
• 2 cups frozen corn
• 1 can (4 ounces) diced green chiles
• 1 small jalapeño seeded and finely chopped
• ¼ cup chopped fresh cilantro
• 1 ½ teaspoons ground cumin
• ½ teaspoon garlic powder
• salt & pepper to taste
• juice of ½ a fresh lime or a little more if you’d like

Toppings

• Fresh cilantro
• Sour cream
• Avocado
• Tortilla strips or chips
• Cotijo cheese
• Sour cream

Instructions

• Place the chicken breasts in the bottom of a greased slow cooker. (I use a 7-quart size crock pot.) Add the coconut milk, broth, salsa verde, beans, corn, green chiles, jalapeño, cilantro, cumin and garlic powder.
• Cover with lid and cook on low heat for 4 to 5 hours, or until the chicken is cooked through. (The internal temperature needs to reach 165 degrees F.)
• Remove chicken and shred, then return it to the slow cooker. Season with salt and pepper and the lime juice. Stir soup to combine everything. Serve in individual bowls and garnish with desired toppings. Enjoy!

Notes

**My favorite coconut milk and salsa verde both come from Trader Joe’s. I love their reduced fat coconut milk and their salsa verde is so good. But of course, you can use any brands you’d like.
I love lots of beans in my soups, so occasionally I will add a third can of beans, it’s totally up to you.
If you don’t want too much kick, you can cut back to ½ of a jalapeño. You may want to start with half and if you want more kick, add some more.
The coconut milk adds such great flavor, so even if you’re not a fan of coconut, don’t leave it out. My son isn’t a fan and he loves this soup.

Recipe by: 5 Boys Baker.

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My Mom first made this Slow Cooker Chicken Tortilla Soup for Christmas Eve about eighteen years ago. I was living in Bullhead City, AZ at the time. Back then I always looked forward to come up to St. George, visit my family, and get to eat my Mom’s home cooking.

I fell in-love at first bite when Mom first made us this Chicken Tortilla Soup. We all loved it so much I’ve been making it ever since. She found the recipe from a Light Cookbook (I’m sorry I would acknowledge which one but I don’t remember). It is a light recipe, until after you start adding all the delicious toppings. Cheese, sour cream and of course tortilla strips. ha! I believe those are a must when enjoying this delicious soup.

The recipe she found was not a slow cooker version. It’s made on the stove top. I took the liberty of trying it in my crock pot and the rest is history.

Slow Cooker Chicken Tortilla Soup is healthy, delicious and so easy to make. It’s another slow cooker recipe win and the perfect soup!

MORE DELICIOUS SOUP RECIPES YOU MAY LIKE:

Slow Cooker Broccoli Cheese Soup

Crock Pot Taco Soup

Slow Cooker Bacon Cheeseburger Soup

Slow Cooker Salsa Verde Chicken Soup

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Slow Cooker Chicken Tortilla Soup

Filled with seasoned chicken, black beans, and green chilies, this soup is comforting, hearty, and delicious!

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Servings 6

Ingredients

• 3 boneless, skinless chicken breasts
• 1 small yellow onion chopped
• 3 teaspoons minced garlic
• 8 cups chicken broth
• 1 can (4 ounces) diced green chilies
• 2 cans (10.5 ounces, each) Rotel diced tomatoes with green chilies undrained
• 1 can (29 ounces) crushed tomatoes
• 1/2 teaspoon chili powder
• 2 teaspoon cumin
• 2 teaspoons taco seasoning
• 1 can (15 ounces) black beans rinsed and drained

Instructions

• Place chicken breasts in the bottom of a greased 7 quart slow cooker. Place all remaining ingredients over chicken. Stir to combine. Cover with lid and cook on low heat for 6 hours or high heat for 4 hours.
• Carefully remove the hot chicken from slow cooker and place on a large plate or platter. Shred with two forks. Place shredded chicken back in slow cooker and stir to combine.
• Serve soup warm with favorite toppings: cheese, tortilla strips, sour cream, etc. Enjoy!

Notes

TO FREEZE: Place cooled soup in two large freezer-safe containers. Seal shut with lid. Place in freezer. Freeze up to 3 months. 

To reheat, place frozen soup in a large crock pot or slow cooker. Cover with lid. Cook on the low heat setting for 3 to 4 hours or until fully warmed through.
OR you can reheat on the stovetop in a large pot over medium heat until warmed through.

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Broccoli Cheese Soup has been one of my favorites forever! Seriously, forever. I think broccoli is a veggie you either hate or love, and I definitely have always loved it. Even more so in soup form!

I do have another Broccoli Cheese Soup recipe on my blog, which is just as creamy and delicious, but I thought it was time for a slow cooker version. I’m sure you could do that one in the slow cooker, but I wanted to try this version from one of my favorite bloggers: Erin at Well Plated. Hers looked so good I couldn’t resist, so I whipped it up last week for dinner.

SLOW COOKER BROCCOLI CHEESE SOUP

I did make just a few changes to her recipe. I doubled it for one. I knew that if I was going to make this soup, I would need a lot. haha. I also added more cream cheese, left out the nutmeg because I didn’t have any (I’m sure the nutmeg only adds to the deliciousness), but I wasn’t willing to run to the store for just nutmeg. And shocker, I did cut down on the amount of broccoli that is in it. Just a little, but it worked and it worked perfectly.

We all happily devoured this soup with some homemade bread and Strawberry Butter. Guys, make this one if you’re a broccoli lover like me. You will love this soup!

Similar Recipes

Slow Cooker Bacon Cheeseburger Soup

Slow Cooker Salsa Verde Chicken Soup

Slow Cooker Chicken Tortilla Soup

Crock Pot Cheeseburger Soup

Crock Pot Taco Soup

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Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli Cheese Soup is a creamy soup made with fresh broccoli, carrots and freshly grated cheddar cheese. Add this soup to your must-make list!

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Servings 10

Author Holly

Ingredients

• 8 cups chopped broccoli florets
• 2 cups freshly grated carrots
• 1 large yellow onion finely chopped
• 4 cloves garlic minced
• 6 ounces cream cheese cubed
• 2 teaspoons dried oregano
• 5 cups chicken broth
• 2 cups milk I used 2%
• 1 cup heavy whipping cream
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup sharp cheddar cheese shredded

Instructions

• Spray cooking spray in the insert of a large 7 quart slow cooker. Place the broccoli, carrots, onion and garlic into the bottom of slow cooker. Stir to combine. Next, add the cubed cream cheese, oregano and chicken broth. Cover with lid and cook on low heat for 4 to 6 hours. OR on high heat 3 hours.
• Remove lid and pour in milk and heavy whipping cream. Stir. Using an immersion blender, puree soup until it is smooth. (If you don’t have an immersion blender you can carefully transfer hot soup by one cup batches to a blender and blend until smooth. Return soup to slow cooker after.)
• Let soup heat back up in slow cooker for another 20 to 30 minutes. Stir in salt, pepper and one cup of sharp cheddar cheese.
• Serve soup warm with additional cheese, if desired. Enjoy!

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If you remember my Crock Pot Cheeseburger Soup then you are going to LOVE this Bacon Cheeseburger Soup recipe! Not only did I add crispy bacon to it, but I also replaced the cheddar cheese with pepper-jack cheese and topped it off with green onion. It didn’t make it spicy, but it made it extra delicious!

The temps have dropped where I live so it has been COLD! We may even see some snow here which is rare. When it’s this cold all I want to do is curl up on my couch with a blanket, and have a warm bowl of bacon cheeseburger soup! This soup is so comforting and filling.

I received quite a bit of questions and comments on my Crock Pot Cheeseburger Soup recipe, so I thought I would include the answers to be helpful in case you might need them.

Frozen Hash Browns and Rice options

• You can use either! For hash browns use a 1-pound bag of frozen hash browns. I suggest adding the frozen hash browns when you would add the regular potatoes at the beginning.
• You can also use 2 to 3 cups cooked rice to replace the potatoes. I add in cooked rice at the time I add in the cooked ground beef. I have tried this recipe once with rice and it was delicious!

Am I able to make this on the stovetop? 

• Yes, you can definitely make this wonderful Bacon Cheeseburger Soup on the stovetop. Using a large pot, add potatoes, onion, carrots, basil, parsley and chicken broth. Bring to a boil, then simmer together until potatoes are tender. Then you can resume the recipe as written.

Gluten Free Adjustments

• This bacon cheeseburger soup recipe can be made gluten-free with a few adjustments. Replace the all-purpose flour with gluten-free flour. You can even use almond milk to replace the cow’s milk as one reader did. She said it was delicious! *Always be sure to read labels on all ingredients when needing to watch gluten in your diet.*

Instructions

This recipe is so easy to make!

1. First step is to grease the insert of your slow cooker. (I personally use a 7 quart size slow cooker.) Add the veggies to slow cooker then pour the chicken broth over the top. Cover with lid and let cook at your desired time. This recipe gives you the option of cooking it on low heat for a longer period of time, or on high heat for a shorter amount of time.
2. When you have about an hour left of cooking time, cook the ground beef and bacon, then add them in to the soup along with the remaining ingredients. Cover with lid and cook on low heat or the warm setting for another 30 minutes or until everything is heated through and cheese is melted. Serve in individual bowls with chopped green onion. Yum!

Similar Recipes

Slow Cooker Creamy Chicken Noodle Soup

Slow Cooker Chicken Corn Chowder

Slow Cooker Broccoli Cheese Soup

Slow Cooker Salsa Verde Chicken Soup

Slow Cooker Chicken Tortilla Soup

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Slow Cooker Bacon Cheeseburger Soup

This incredible soup is loaded with potatoes, ground beef, cheese and bacon! It's full of flavor and every soup lovers dream.

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Servings 8

Author Holly

Ingredients

• 4 small russet potatoes peeled and diced
• 1 small white or yellow onion chopped
• 1 cup shredded carrots
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 3 cups chicken broth
• 1 pound lean ground beef
• 8 slices cooked bacon chopped
• 3 Tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk I use 2%
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded pepper-jack cheese or cheddar cheese
• Green onion chopped (for garnish)

Instructions

• Place potatoes, onions, carrots, dried basil and parsley in a large crock pot. Pour chicken broth over vegetables. Cover with lid. Cook on low heat 6 to 8 hours OR on high heat 4 to 5 hours or until potatoes are tender.
• About 45 minutes before serving, cook and crumble ground beef in a large skillet over medium-high heat. Drain any grease. Pour cooked ground beef into crock pot. Add in the cooked, chopped bacon as well.
• Carefully wipe out hot skillet with a paper towel then add butter. When butter is melted whisk in flour and cook until golden brown and bubbly (about 1 minute.) Whisk in the milk, salt and pepper. Pour mixture into the crock pot and stir to combine everything.
• Add shredded pepper jack cheese to crock pot. Stir again. Cover with lid and cook another 20 minutes or until cheese is melted.

Notes

*Cook times may vary depending on if you cook this on low heat or high heat.

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