Slow Cooker Chicken Tortilla Soup
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Chicken Tortilla Soup just got easier now that you can make it in the slow cooker! Chicken breast, black beans, corn, and the perfect blend of spices simmered to perfection in this easy fix it and forget it Crock Pot dinner!
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I’m a huge fan of slow cooker meals you can quickly prep and then forget about until dinner time. This chicken tortilla soup made in the Crock Pot is just that kind of meal. It’s a perfect busy weeknight meal but delicious enough to serve when having company for dinner.
Why I love this recipe
- It takes just 5 minutes to add everything to the slow cooker
- It’s packed with flavor from the enchilada sauce, peppers, and spices
- The toppings can be customized to individual tastes, making it a very flexible meal!
- Like our honey garlic chicken and Mexican chicken, this is an easy dump-it-and-forget-it recipe the entire family loves
What is tortilla soup?
Tortilla soup is a classic Mexican soup recipe. It usually is made with chicken but can also have variations with turkey, shredded pork, beef, lamb, or even fish.
The protein is cooked with ingredients like corn, beans, and flavorful additions like jalapeños and cilantro. It is simmered, then topped with crispy tortilla strips and toppings like avocado or sour cream.
Ingredients
- Chicken provides the protein in this soup but you could easily substitute shredded pork, beef, or other protein of your choice. This is a great way to use leftover shredded chicken.
- Beans and corn make this soup hearty and filling.
- Rotel, enchilada sauce and chilis add kick to the flavor!
- Chicken broth simmers everything together, salted or low sodium is fine, just adjust the salt accordingly.
- Garlic and onion along with cumin, chili powder, bay leaves, and fresh cilantro round out this delicious soup recipe!
Step by step
- Add all ingredients (except toppings) to the slow cooker.
- Cook on high 3-4 hours or low 6-8 hours.
- One hour before serving use two forks to shred the chicken.
- Serve with tortilla strips and your choice of toppings.
Serving suggestions
This soup is hearty enough to make a meal of it on its own but would also be delicious with a simple avocado salad. When it comes to toppings to serve with the soup, the possibilities are endless.
Here are a few favorite toppings:
- tortilla strips or tortilla chips(of course!)
- diced avocado
- guacamole
- sour cream
- pico de gallo
- salsa verde
- chimichurri sauce
- shredded cheese
- black olives
- diced jalapeño
- green chilis
- cotija or cheddar cheese
- green onion
- cilantro
- diced tomatoes
- diced bell peppers
FAQs
Yes, this soup freezes very well. Store up to 3 months in an airtight container large enough to allow for the soup to expand as it freezes. Thaw in the refrigerator overnight. (Large amounts of soup may take 2 days to thaw.)
The best way to reheat this soup recipe is on the stovetop over medium high heat, stirring occasionally. If you need to reheat in the microwave, I recommend doing so at 50% power to prevent the chicken from turning out tough.
Tips for best results
- Tailor the taste to your family! Feel free to add more of any of the spices listed to make it perfect for you!
- Don’t substitute water for broth, even in a pinch. The broth is necessary to keep this soup flavorful.
- Its perfectly fine to use chicken drumstick or chicken thighs for this recipe, just be sure to remove the skin and bones thoroughly.
You might also like these Mexican dishes:
If you try this recipe, please comment and rate it below, I love hearing from you!
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Slow Cooker Chicken Tortilla Soup
- Total Time: 3 hours 5 minutes
- Yield: 6 1x
Description
Chicken Tortilla Soup just got easier now that you can make it in the slow cooker! Chicken breast, black beans, corn and the perfect blend of spices simmer to perfection in this easy fix it and forget it Crock Pot dinner!
Ingredients
- 1 chicken breast
- 1 (15 ounce) can Rotel tomatoes and peppers
- 1 (10 ounce) can enchilada sauce
- (1) 4 ounce can chopped green chile peppers
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 can black beans, drained and rinsed
- (2) 14.5 ounce can chicken broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
- 1 (10 ounce) package frozen corn (can substitute 2 can if needed)
- 1 tablespoon chopped cilantro
- Tortilla strips (found near the croutons)
- toppings of your choice
Instructions
- Place chicken, rotel, enchilada sauce, onion, green chiles, and garlic into a slow cooker.
- Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf.
- Stir in corn and cilantro.
- Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
- An hour before serving use two forks to shred chicken in the crockpot.
- Serve with your favorite toppings
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: soup
- Method: slow cooker
- Cuisine: Mexican
Nutrition
- Serving Size:
- Calories: 289
- Sugar: 7.6 g
- Sodium: 1264.2 mg
- Fat: 2.4 g
- Carbohydrates: 47.3 g
- Protein: 20.1 g
- Cholesterol: 15.4 mg
Can I use leftover chicken breast?
Yes that would be a great use for leftovers!
Yum!
I recommend doing so at 50% power to prevent the chicken from turning out tough. chicken Tortilla Soup just got easier now you can make it in the slow cooker. I made it a lot of time. It’s so tasty and so easy.
Turned out great!