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This Crock Pot Chicken Tortilla Soup is the perfect way to have dinner ready when everyone arrives home.
Making soup in the crock pot is one of our favorite ways to use it. This Crock Pot Tomato Basil Soup is another favorite and this Slow Cooker Chicken Tortellini Soup is delish. Slow Cooker Chipotle Butternut Squash Soup has amazing flavor.
The nights are definitely getting colder here in the Pacific Northwest and that means it’s soup season! Is there anything better than a nice warm bowl of homemade soup on a chilly night?
Getting dinner on the table is so easy with this crock pot soup. Just fill up the crockpot in the morning and let it cook away on low all day long. Your house is going to smell amazing and dinner is going to be easy and delicious.
Today’s recipe is the perfect meal for those crazy busy and chilly days. It is literally an dump and go meal. Put everything except for the chicken into the crock pot and let it cook on high for about 4-5 hours or low for 6-8 hours.
The chicken is added in 30 minutes before you want to serve the soup. Just so it would heat through. I don’t like to have the chicken in there the whole time because I think it changes the texture of the chicken and makes it tough.
My favorite ways to cook chicken:
So just throw everything but the chicken into the crock pot, turn it on and leave!! So easy!
What to put on Chicken Tortilla Soup
We love to add:
- Grated Cheese
- Black Olives
- Green Onions
- Sour Cream
- Tortilla Chips. The 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.
- Sliced Avocado
This Crock Pot Chicken Tortilla Soup is full of amazing flavor and such an easy way to get dinner on the table! Dress it up however you like.
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More of our favorite soups:
Chicken Tortilla Soup Recipe
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.
Nutrition Facts:
Originally posted October 28, 2011
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.