Crock Pot Chicken Tortilla Soup
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.
This soup is fantastic! it’s so easy too. I will definitely make this again and often!
– Jane
FREQUENTLY ASKED QUESTIONS:
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.
We serve it with cornbread. You could also serve it with a side salad.
Yes. Canned black beans or pinto beans would be excellent in this.
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.
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.
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.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – you can use chicken thighs or chicken tenderloins.
- onion – if you don’t like onion, just leave it out.
- garlic – I try to use freshly minced garlic when I can, you will always get a better flavor but you can certainly use the jarred stuff if that is what you have on hand.
- chicken broth – if you are sensitive to sodium at all, I would definitely recommend a low to no sodium chicken broth.
- water – if you didn’t want to use water, you could use more chicken broth.
- corn – don’t like corn? Just leave it our or perhaps substitute with beans.
- diced tomatoes and green chiles – the brand name for this is “Rotel” but you can use the store brand.
- red enchilada sauce – I always buy the mild version but if you want to kick this up a bit, go with the medium or hot.
- taco seasoning – grab a packet of taco seasoning or make Homemade Taco Seasoning.
- salt and pepper – this is really to your taste.
- shredded cheese, for topping – if you want a kick of spice, try using pepper jack cheese.
- crunchy tortilla strips, for topping – these can usually be found in the salad aisle of your grocery store.
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.
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.
Let cook for additional 15 minutes. Then serve!
CRAVING MORE RECIPES?
Originally published: December 2012
Updated photos & republished: September 2025
Crock Pot Chicken Tortilla Soup
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 enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
For topping:
- shredded cheese
- crunchy tortilla strips
Instructions
- Place 1 pound boneless, skinless 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, finely diced and 2 cloves garlic, minced.
- Then pour in 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, and 10 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
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.
Nutrition
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.
Yum
This is such a comforting soup, and it comes out delicious every time. The first time I made it, my father remarked, ‘this is better than any restaurant one I’ve ever had.’ I agree! My wife, who isn’t a fan of southwestern style food, loved it and asked for more. I love the simplicity and forgiveness of this recipe. For example, I generally use more liquid just because my favorite enchilada sauce comes in a 19oz can, but it works! The only change I made was using a frozen bag of sweet white corn instead of a can. And the spice level comes from the heat of the ingredients (enchilada and Rotel tomatoes both come in mild and medium). Thank you for sharing this Brandie, I’ve been making it for years!
Oh my goodness Denise – thank you so much! I really appreciate you taking the time to comment and letting me know you’ve enjoyed this one for so long. I can’t tell you how much that means to read!
Hope you love it and to answer your question, it’s an automatic calculator, I don’t manually do it. It just pops the numbers in there automatically. Since I am not a dietician or nutritionist, if you need nutritional values for diet or health reasons, please use your own trusted online calculator 🙂
Excellent – made exactly to the recipe
Has anyone had less than 8 hours to make? If so, did you cook it in high for 4 hours?
I’ve cooked on high for about 4.5 hours, really its pretty much done around 4 hours
This is very tasty. However it was too spicy for me. Not sure if it was the enchilada sauce or what. But I will definitely make it again.
This soup was amazing!!!
Yum! We were expecting the first cold snap in Dallas and I had to work. I put this gem of a recipe together pratically 10 minutes before walking out the door ( SO easy,SO fast) and had the yummiest soup to come home to!! The only thing I did extra was to add a full can of undrained pintos. Oh and the smell was incredibly when walking in! This is a recipe for the senses!!
One of our favs! I add some cilantro lime rice and some more spice and it is a regular on our menu!
This soup is fantastic! it’s so easy too. I will definitely make this again and often!
Can you substitute tomato sauce or a cup of tomato soup instead of the diced tomatoes?
You probably could. I just haven’t personally tested it myself 🙂
My family loved this! I used fire roasted crushed tomatoes because we like less tomato chunks. Tortilla crisps and a little sour cream on top!
Delicious! Added Black Beans!
It was really good I used diced tomatoes with lime juice and cilantro and added black beans. I added too much chilli powder (my fault lol) . When served I’ll add tortilla strips and sour cream. I’ll be trying more of your recipes.
Yum! Perfect additions Jackie! Thank you so much for coming back to comment!
I’ve made a few different other recipes for this and this one really is the best. I won’t make any other now!! Got a huge thumbs up from everyone. Thank you!!
Really good. Added black beans and used Southwestern corn with peppers.
This recipe is so easy and delicious. I did add the black beans as suggested but made no other changes. Will definitely make again.
This is the best soup ever! I’ve made a few versions but this one is our favorite now!!
Thank you Jessica!! So happy to hear you love this one. Thank you for commenting!
The best chicken tortilla soup recipe! I’ve tried a few over the years but I think yours is the best so no more searching!
so delicious! just the right amount of spice!
Thanks so much Shirley! I really appreciate you coming back to leave a comment!
This was delicious! Sooo good. Next time I think I’ll skip the chili powder as it was a tiny bit spicy for us. I also added 2 packs of Uncle Ben’s basmati Ready Rice to the soup when it was done cooking.
What would be a good substitute for the corn
Thanks!
You can leave it out if you don’t like it 🙂
Would a rotisserie chicken be ok to use?
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.
have you ever made this on high setting?
No I haven’t but I don’t see why you couldn’t. I like it on low because it really gives time for the flavors to all simmer together and makes the chicken super tender.
Is it okay to double the recipe on the crockpot?
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.
This is by far the best chicken tortilla soup. I added black beans to mine and turned out amazing.
did you add canned or fresh? I was wanting to add a can of black beans but I’m not sure when I should since they’re already cooked!
Tyler, you’d have to soak fresh black beans before using them in this. Technically you can add them without soaking but I personally wouldn’t recommend it. It would be much easier to just add a can of black beans.
I’m sure you could but I’ve never done it 🙂
My favorite soup! I add black beans and top with avocado, tortilla strips, cheese, and sour cream! So, so easy to make and so delicious!!
Winner, winner chicken dinner. This soup is delicious. Since I have to cook with my high blood pressure in mind, I was able to find almost all of the ingredients with low or no salt. I followed the instructions to the letter except for the addition of a jalapeno (because that’s what I do). The flavors blend together perfectly. I topped the soup with tortilla strips, avocado and cheese. Just wonderful soup.
I am so happy you mentioned the low sodium ingredients! That is really helpful for others. Loved reading your comment!! Thanks so very much and I really do appreciate it!
very good,and very easy. good for person who doesn’t like to cook.!! thank- you
Absolutely delicious! Quick, easy, and so good. We added black beans like you mentioned in your notes and loved it! Will definitely be a regular dinner item in our home! Thanks so much!
Thanks so much for a great review Sarah! I really appreciate you taking the time to come back and comment!!
I’ve been using my Crock Pot much more this past month, since the temperatures here have been hovering in the 105+ range, and today was no exception. I knew this would be good (I’ve yet to fix one of your recipes that hasn’t been great!) but I thought I’d pass on a compliment from my husband, the native Texan, who says this is one of the best chicken tortilla soups he’s ever had!
Happy husband, cooler hours = very happy me! Thanks so much for sharing!
Oh, and FYI, I added a can of black beans, per your alternatives, and topped it with diced avocado, sliced black olives and shredded Mexican cheese as well as tortilla strips.
I love black beans too! Great addition! Always love hearing from you, Elizabeth! Y’all stay cool out there!!
Made this for dinner tonight and it was a hit with the whole family! My 9 year old declared it his most favorite soup ever. Thanks for sharing!
I absolutely love hearing when kids like a recipe. They are my toughest critics – ha! Thanks so much Kimberly!
I just followed your directions Brandie!
It is cooking as I type.
Thankyou for sharing
I am carrying my full crockpot filled with your delicious soup to friends for their supper! Sure they will totally enjoy it!!!
It is a rainy day in Upstate SC. Your recipe will bring joy and bless my friends!
Appreciate your kindness in sharing this recipe!!!
Everyone loved this soup going to make it again
Thank you Donna! I appreciate you taking the time to come back and leave comment!
What is the serving size for this soup?
The general serving size I use is about a cup.
Can this be made on high in half the time?
Can I cook this recipe on high in crock pot?
That’s what I came here to see!
Sorry, I didn’t see the earlier comment. Yes you can! Some slow cookers can get really hot so just make sure it’s not boiling!
Would it be about 4-6 hours instead then, if you cook on high?
If I wanted to add a can of black beans, would I add it in the beginning with the rest of the ingredients, or near the end? Thanks!
I put mine in with the other ingredients
How is it without the enchilada sauce? Started combining ingredients before I realized I didn’t have any enchilada sauce in my pantry!
I prefer the alterations made by my local Mexican restaurant: the soup is served with narrow slices of flour tortillas already in the bowl when the soup is added; wedges of lime are on the side for squeezing into the soup to give it more tartness. It's fabulous. While the corn tortilla slices or chips are great in the soup, the narrow slices of flour tortillas bring another level of comfort and creaminess to the soup.
made for tonights dinner. great soup for a chilly day like today. was easy and quick to throw together.
This soup would certainly hit the spot on a chilly day.
Great recipe, Brandie. I love cooking with my crock pot. I'm adding your recipe to next week's dinner menu.
I made this for dinner last night and it is SO tasty as well as being quick and easy to put together!
Ok – to answer questions 🙂
This is actually being made in a 5 quart slow cooker here.
And yes, I would cut the proportions proportionally to fit your 2 quart slow cooker. I think actually cutting this in half would probably be fine. You just don't want your pot more than two-thirds full.
@"Single Lady": I presume you mean a 2 quart rather than 2 cup cooker? In general, simply cutting everything down proportionally will work — that is, use 1/3 of a 6 quart recipe or 1/2 of a 4 quart recipe, and cook for same length of time as the full recipe. The one question is, is Brandie using a 4 quart or 6 quart cooker here? My guess from the photos is 4, but I'd love to know for sure. (Since I don't have a 6 quart myself!)
looks good
Making it soon!
Yum!!! I have printed off the recipe and will give it a try very soon. Sounds delish! Thanks fo sharing 🙂
I see this appearing as a weeknight meal in our near future! Thanks for sharing this!
i am a single lady with a small slow cooker. how can i cut this down for a two cup cooker? it sounds delicious & am anxious to try it.
Looks delicious and so easy!! I can't wait to try it! May try it with Fritos Scoops!!