A bowl of Crock Pot Chicken Tortilla Soup is like a warm hug on a busy day. This easy slow cooker recipe comes together in just 10 minutes and simmers into a rich, savory soup filled with tender chicken, corn, tomatoes, and mild spice. The slow cooking process deepens every flavor, making each spoonful hearty and satisfying. With toppings like melty cheese and crunchy tortilla strips, it’s a family favorite that feels cozy and comforting. Plus, it’s easy to adjust the spice level to suit everyone’s taste.
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Why You’ll Love This Crock Pot Chicken Tortilla Soup
You’ll love how effortless this recipe is. It’s packed with lean protein, flavorful vegetables, and warm spices that make it both healthy and filling. Because everything cooks in one pot, cleanup is simple too. The soup reheats beautifully, making it great for meal prep or leftovers. You can even freeze it for later. Also, the toppings are totally customizable, from creamy avocado to zesty lime juice. With this recipe, dinner practically makes itself while you go about your day.
Ingredients You’ll Need
Here’s what you’ll need for your Crock Pot Chicken Tortilla Soup: boneless, skinless chicken breasts, salt, pepper, diced onion, minced garlic, chicken broth, water, corn, diced tomatoes with green chiles, enchilada sauce, taco seasoning, and chili powder. For serving, grab shredded cheese and crunchy tortilla strips.
You can easily make swaps if you prefer. Try chicken thighs instead of breasts for more richness. For a lighter version, use low-sodium broth. Skip corn or replace it with black beans for extra fiber. If you’re vegetarian, use vegetable broth and substitute beans for chicken. It helps to have all your ingredients prepped before layering so the process stays smooth.
Step-by-Step: How to Make Crock Pot Chicken Tortilla Soup
Layer the Ingredients
Start by placing chicken breasts at the bottom of your slow cooker. Season with salt and pepper. Next, add diced onion and minced garlic. Pour in chicken broth and water, then stir in corn, diced tomatoes with green chiles, and enchilada sauce. Sprinkle taco seasoning and chili powder on top, then mix gently to combine everything evenly.
Slow Cook to Perfection
Cover the slow cooker and set it to low for 8 to 10 hours. The flavors blend beautifully while the chicken becomes tender and juicy. If you’re short on time, cook on high for 4 to 5 hours instead. As the soup simmers, your kitchen will smell amazing, filled with warm, Southwest-inspired aromas.
Shred, Stir, and Serve
About 15 minutes before serving, remove the chicken and shred it using two forks. Then return it to the pot and stir well. Let it cook for another 15 minutes to soak up all the goodness. Finally, serve hot with shredded cheese and crispy tortilla strips. Add a sprinkle of cilantro, a slice of avocado, or a squeeze of lime for extra freshness.
Expert Tips & Flavor Variations
For extra tenderness, use chicken thighs instead of breasts. To make the broth richer, replace the cup of water with more chicken broth. You can adjust the spice by choosing mild, medium, or hot enchilada sauce. If you like more heat, toss in diced jalapeños or top with pepper jack cheese.
Try swapping corn for black beans or adding bell peppers for more color. A spoonful of sour cream adds creaminess. If you prefer a thicker soup, mix in a little instant masa or cornstarch slurry before serving. For a fun twist, pair this soup with my Easy Crockpot Potato Soup Recipe or The Ultimate Chicken Pot Pie Soup.
Storage, Freezing & Reheating
Let the soup cool completely before storing. Transfer it to airtight containers and refrigerate for up to 3 days. For longer storage, freeze it for up to 3 months. When ready to eat, thaw overnight in the fridge. Then reheat on the stovetop over medium heat or in the microwave until hot. Stir occasionally so it warms evenly. The flavors often taste even better the next day, making this a perfect make-ahead meal.
Serving Suggestions
This Crock Pot Chicken Tortilla Soup pairs wonderfully with cornbread, Spanish rice, or a crisp green salad. Add a dollop of sour cream, sliced jalapeños, or crushed tortilla chips for extra crunch. For a lighter touch, top it with diced avocado or a sprinkle of fresh cilantro. It also tastes great alongside a Creamy Vegetable Soup Recipe or my Slow Cooker Chicken Burrito Bowl if you’re serving a crowd.
Frequently Asked Questions
How to make crockpot chicken tortilla soup?
Add chicken, vegetables, broth, and seasonings to your slow cooker. Cook on low for 8–10 hours, shred the chicken, and serve with toppings.
What is the secret ingredient in chicken tortilla soup?
The enchilada sauce gives this soup its signature depth and zesty flavor. It ties all the ingredients together perfectly.
Is it okay to put raw chicken in a slow cooker?
Yes, it’s completely safe. The slow cooker heats enough to cook raw chicken thoroughly, making it tender and flavorful.
How do you make Mexican chicken soup in a crock pot?
Combine seasoned chicken, tomatoes, corn, garlic, and spices in your slow cooker. Cook until tender, then shred and garnish with toppings for authentic flavor.
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Final Thoughts
This Crock Pot Chicken Tortilla Soup is pure comfort in a bowl. It’s easy, flavorful, and perfect for busy days when you want something warm and homemade. You’ll love how simple it is to prepare while still tasting like it simmered all day. Try it once, and it might become a weekly favorite. Don’t forget to pin it on Pinterest for your next cozy dinner night.
Crock Pot Chicken Tortilla Soup
Equipment
- 5-quart slow cooker Ideal for cooking the soup evenly
- Two forks For shredding the cooked chicken
Ingredients
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounce can chicken broth
- 1 cup water
- 15.25 ounce can corn, undrained
- 10 ounce can diced tomatoes and green chiles (Rotel), undrained
- 10 ounce can red enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
- Shredded cheese, for topping
- Crunchy tortilla strips, for topping
Instructions
- Place chicken breasts at the bottom of a 5-quart slow cooker and season with salt and pepper.
- Add diced onion and minced garlic. Pour in chicken broth and water, then add corn, diced tomatoes with green chiles, and enchilada sauce.
- Sprinkle taco seasoning and chili powder over the top, then stir well to combine.
- Cover and cook on low for 8 to 10 hours, or high for 4 to 5 hours, until chicken is tender.
- About 15 minutes before serving, remove the chicken, shred it with two forks, and return it to the pot. Stir and cook for 15 more minutes.
- Serve hot with shredded cheese and tortilla strips. Add avocado, cilantro, or lime if desired.
