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Crock Pot Chicken Tortilla Soup is full of amazing flavors and loaded with shredded chicken. With just a few minutes of prep, your crock pot does all the work, leaving you with a delicious, hearty soup that tastes even better the next day.
Why You’ll Love this Recipe!
Set it and forget it: The crock pot does all the work—just toss everything in and let it simmer to perfection.
Flavor-packed comfort food: Loaded with tender chicken, tomatoes, corn, and spices, it’s hearty and satisfying with every bite.
Customizable toppings: From crispy tortilla strips to avocado and cheese, everyone can build their perfect bowl.
Great for leftovers & meal prep: The flavors get even better the next day, and it freezes beautifully for future meals.
Ingredients Needed
- Shredded Chicken
- Chicken Broth
- Diced Tomatoes
- Enchilada Sauce
- Chopped Green Chiles
- Corn
- Onion
- Garlic
- Cumin
- Chili Powder
- Salt and Pepper
- Cilantro
How to Make Crock Pot Chicken Tortilla Soup
- Combine chicken broth, diced tomatoes, enchilada sauce, chopped green chilies, corn, and seasonings in the slow cooker.
- Dice onions and garlic and add to crock pot.
- Stir to combine.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Add in cooked chicken 30 minutes before serving.
Tips from leigh Anne
- You can use leftover chicken, rotisserie chicken, or you can cook chicken before. Three of my favorite cooking methods for chicken are Microwave Shredded Chicken, Instant Pot Shredded Chicken and Slow Cooker Shredded Chicken. I recommend using boneless skinless chicken breasts.
- Tortilla Chips can be used as a thickening agent too, if you want a thicker soup, crush up the chips and stir them into the soup.
- To turn up the heat, add diced jalapeños, a pinch of cayenne, or hot sauce to taste.
- This soup tastes even better the next day as the flavors meld so make it a day or two ahead—great for meal prep!
- If you like, you can also add in a can of drained, rinsed black beans or pinto beans.
Frequently Asked Questions
Does this soup freeze well?
Yes, it freezes beautifully. Let it cool completely, then portion into freezer-safe containers. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
What toppings go best with chicken tortilla soup?
The classics are crispy tortilla strips, shredded cheddar cheese, sour cream, avocado, lime wedges, and fresh cilantro. Don’t skip the fresh lime juice—it really brightens up the flavors!
What can I serve with slow cooker chicken tortilla soup?
It’s hearty enough on its own, but it pairs well with cornbread, a simple green salad, or quesadillas on the side
Check out more of my favorite soup recipes:
Be sure and follow me over on YouTube for weekly cooking demos.
Crock Pot Chicken Tortilla Soup
Ingredients
- 2 cups shredded chicken
- 1 12 oz. can diced tomatoes
- 1 10 oz. can enchilada sauce
- 1 small can chopped green chilies
- 4 cups chicken broth
- 1 can corn
- 1/2 cups onion diced
- 2 cloves garlic minced
- 2 cups water
- 1 tsp cumin
- 1/2 – 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp. dried cilantro or 3 Tbsp fresh
Instructions
- Combine all ingredients in crock pot except the chicken.
- Cover and cook low for 6-8 hours or high for 4-5 hours.
- Add in cooked chicken 30 minutes before serving.
- Serve with tortilla chips, sour cream, cheese and black olives.
Tips & Notes:
-
- You can use leftover chicken, rotisserie chicken, or you can cook chicken before. Three of my favorite cooking methods for chicken are Microwave Shredded Chicken, Instant Pot Shredded Chicken and Slow Cooker Shredded Chicken.
-
- Tortilla Chips can be used as a thickening agent too, if you want a thicker soup, crush up the chips and stir them into the soup.
-
- To turn up the heat, add diced jalapeños, a pinch of cayenne, or hot sauce to taste.
-
- This soup tastes even better the next day as the flavors meld so make it a day or two ahead—great for meal prep!
- If you like, you can also add in a can of drained, rinsed black beans or pinto beans.
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Jeanette says
My favorite Mexican soup recipe so flavorful
Elda MacDonald says
Just served this to my friends visiting from Cali. I added red beans and left over rice to bulk it up a bit. They loved it!
louise m coleman says
I’m going to make it. sounds delicious.