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Crock Pot Chicken Tortilla Soup (+Video)

This is the best Crock Pot Chicken Tortilla Soup! It is easy to make and is a family favorite. The flavors of a chicken tortilla in a soup!

A WARM AND COMFORTING SOUP RECIPE

You are going to love this recipe for Crock Pot Chicken Tortilla Soup! Now, I don’t want you to look at the list of ingredients and get overwhelmed here. I promise this won’t take you more than 5-10 minutes to throw in the crock pot. It can easily be put on before you go to work in the morning and be ready by the time you get home.

Crock Pot Chicken Tortilla Soup, shown in two bowls with spoons on the side and fresh parsley in the background

FREQUENTLY ASKED QUESTIONS:

What is chicken tortilla soup made of?

Mainly it is made with shredded chicken, chicken broth, taco seasoning, enchilada sauce and Rotel. Other flavors like garlic, onion and corn can be added.

What do you serve with chicken tortilla soup?

We serve it with cornbread. You could also serve it with a side salad.

Can I add beans to this soup?

Yes. Canned black beans or pinto beans would be excellent in this.

What toppings can be used on chicken tortilla soup?

I like to serve this soup topped with shredded cheese and some crispy tortilla strips (you can usually find those located in the same grocery aisle as salad toppings.) You can also try some avocado, a slice of lime and some freshly chopped cilantro.

Can chicken tortilla soup be made vegetarian or vegan?

Yes, chicken tortilla soup can be made vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. You can also add additional vegetables, such as bell peppers, zucchini, or squash, to the soup to give it more flavor and nutrients. To make the soup vegan, you can also omit the cheese or use vegan alternatives.

Can chicken tortilla soup be frozen?

Yes, chicken tortilla soup can be frozen. To freeze the soup, allow it to cool completely and then transfer it to an airtight container or a freezer-safe zip-top bag. The soup will keep in the freezer for up to 3 months. To serve, thaw the soup in the refrigerator and then reheat it on the stove over medium heat until it is heated through.

The Best Crock Pot Chicken Tortilla Soup recipe from The Country Cook, shown served in a white bowl with fresh parsley in the background

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • chicken breasts
  • onion
  • garlic
  • chicken broth
  • water
  • corn
  • diced tomatoes and green chiles
  • enchilada sauce
  • taco seasoning
  • salt and pepper
  • shredded cheese, for topping
  • crunchy tortilla strips, for topping
chicken breasts, onion, garlic, chicken broth, water, corn, diced tomatoes and green chiles, enchilada sauce, taco seasoning, chili powder

HOW TO MAKE CHICKEN TORTILLA SOUP:

Place chicken breasts in the bottom of your crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in chicken broth and water. Then add in corn, diced tomatoes and enchilada sauce. Sprinkle in taco seasoning and chili powder. Then give it all a good stir. Put the cover on and cook on low for about 8-10 hours.

raw chicken, enchilada sauce, seasoning and diced onions being stirred with a wooden spoon in a crock pot

About 10-15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily. Then put shredded chicken back in pot. Stir again.

shredded chicken being placed into the soup liquid inside the slow cooker

Let cook for additional 15 minutes. Then serve!

Crock Pot Chicken Tortilla Soup recipe, shown in a small white bowl with an overhead shot of the bowl

CRAVING MORE RECIPES?

Originally published: December 2012
Updated & republished: October 2020

Crock Pot Chicken Tortilla Soup recipe from The Country Cook

Crock Pot Chicken Tortilla Soup (+Video)

This is the best Crock Pot Chicken Tortilla Soup! It is easy to make and is a family favorite. The flavors of a chicken tortilla in a soup!
5 from 138 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 hours 15 minutes
Total Time: 10 hours 25 minutes
Servings: 6

Ingredients

  • 1 pound chicken breasts
  • salt and pepper, to taste
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 15 ounce can chicken broth
  • 1 cup water
  • 15 ounce can corn, undrained
  • 15 ounce can diced tomatoes and green chiles (Rotel), undrained
  • 11 ounce can enchilada sauce
  • 1 packet taco seasoning
  • ½ teaspoon chili powder

For topping:

Instructions

  • Place 1 pound chicken breasts in the bottom of a 5-quart crock pot.
  • Season with a bit of salt and pepper, to taste.
  • Add in 1 medium onion, diced and 2 cloves garlic, minced.
  • Then pour in 15 ounce can chicken broth, 1 cup water, 15 ounce can corn, undrained, 15 ounce can diced tomatoes and green chiles (Rotel), undrained, and 11 ounce can enchilada sauce.
  • Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
  • Put the lid on and cook on low for about 8-10 hours.
  • About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
  • Then put shredded chicken back in pot and stir.
  • Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.

Video

YouTube video

Notes

  • Serve with shredded cheese and crispy tortilla strips.
  • Feel free to add any beans you like in here. Black beans go well with this soup. Also, some folks like to top this with diced avocado as well as fresh cilantro.
Course: Soup
Cuisine: American

Nutrition

Calories: 495kcal | Carbohydrates: 72g | Protein: 26g | Fat: 10g | Sodium: 1708mg | Fiber: 2g | Sugar: 63g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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44 Comments

    1. I don’t see why not but you wouldn’t need a crock pot if you are going to use cooked chicken. You could just do it on the stovetop since you’re really just warming everything up together.

    1. 5 stars
      Depends on the size you have but I usually double this one.. I have more than one crock too so if it’s a smaller crock you could do two batches at once. then combine them into one large stock pot after.