Welcome to your new favorite weeknight meal! This crockpot chicken tortilla soup is the definition of comfort food, blending rich, authentic flavors with unparalleled ease. Simply toss ingredients into your slow cooker, and let it do all the work. It’s perfect for busy parents and beginners alike, promising a hearty, delicious dinner with minimal effort.

Studies show that slow cooking offers several advantages, from tenderizing ingredients to maximizing nutrient retention, as detailed by Wild Nutrition on the benefits of slow cooking.

Why You’ll Love This Crockpot Chicken Tortilla Soup

You’ll quickly fall in love with this incredible crockpot chicken tortilla soup for many reasons.

Effortless Preparation: Just chop a few vegetables, combine everything in your slow cooker, and walk away.
Deep, Robust Flavor: A vibrant blend of Mexican-inspired spices creates an incredibly satisfying and savory broth.
Incredibly Customizable: Easily adjust spice levels or add your favorite vegetables and toppings.
Hearty and Satisfying: This soup is packed with tender chicken and wholesome ingredients, making it a fulfilling meal.
Ideal for Busy Schedules: Enjoy a warm, homemade dinner without spending hours in the kitchen, perfect for meal prepping.

Ingredients

Gather these simple ingredients for a fantastic crockpot chicken tortilla soup:

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
Shredded cheese, for serving
Crunchy tortilla strips, for serving

Notes & Substitutions

Chicken: Boneless, skinless chicken thighs can be used for a richer flavor and even more tender texture. Broth: Opt for a low sodium chicken broth if you are monitoring your salt intake. Spice Level: Easily adjust the heat by using mild or hot diced tomatoes with green chiles (Rotel) and enchilada sauce. Vegetables: Feel free to enhance your soup with diced bell peppers, zucchini, or carrots for added nutrition. Seasoning: For a homemade touch, prepare your own taco seasoning blend. Beans: Black beans or pinto beans, rinsed and drained, make excellent additions to this savory soup.

Equipment

You won’t need much to create this amazing crockpot chicken tortilla soup.

Large slow cooker (5-quart or larger)
Cutting board
Sharp knife
Measuring cups and spoons
Two forks (for shredding chicken)

Instructions

Making this flavorful crockpot chicken tortilla soup is incredibly simple. Just follow these easy steps:

Prepare Vegetables: Begin by finely dicing your medium onion and mincing the garlic cloves. This ensures they blend smoothly into the soup.
Add Chicken: Place the 1 pound of boneless, skinless chicken breasts directly into the bottom of your 5-quart or larger slow cooker.
Season Chicken: Lightly season the chicken breasts with a bit of salt and pepper to taste. This initial seasoning helps build the flavor foundation for your crockpot chicken tortilla soup.
Layer Ingredients: Add the prepared diced onion and minced garlic over the chicken. Then, carefully pour in the 14.5 ounce can of chicken broth and 1 cup of water. Next, add the 15.25 ounce can of undrained corn, the 10 ounce can of undrained diced tomatoes and green chiles (Rotel), and the 10 ounce can of enchilada sauce.
Season the Soup: Sprinkle the entire packet of taco seasoning and the ½ teaspoon of chili powder over the ingredients in the pot.
Stir Everything: Give all the ingredients a good stir to combine them thoroughly. Make sure the chicken is mostly submerged in the liquid.
Cook: Put the lid on your slow cooker. Cook the crockpot chicken tortilla soup on LOW for about 8-10 hours or on HIGH for 4-5 hours, until the chicken is very tender.
Shred Chicken: About 15 minutes before you are ready to serve, carefully remove the cooked chicken breasts from the slow cooker. Place them on a cutting board and shred them easily using two forks. The chicken should be incredibly tender and pull apart effortlessly.
Return Chicken to Soup: Stir the shredded chicken back into the pot, ensuring it is well distributed throughout the delicious broth.
Heat Through and Serve: Let the soup cook for an additional 15 minutes to allow the shredded chicken to heat through completely. Serve hot and top your amazing crockpot chicken tortilla soup with shredded cheese and crunchy tortilla strips, or any other desired toppings. Enjoy!

Pro Tips & Troubleshooting

Making the best crockpot chicken tortilla soup is easy with these simple tips.

For richer flavor: Briefly sear the chicken breasts in a hot skillet for 2-3 minutes per side before adding them to the slow cooker. This caramelizes the exterior and adds depth.
Thickening soup: If you prefer a thicker soup, remove about a cup of the cooked corn or beans (if using), mash them, and stir back into the soup. This creates a natural thickness.
Using frozen chicken: If starting with frozen boneless, skinless chicken breasts, add an extra 1-2 hours to the cooking time on LOW or 30-60 minutes on HIGH. Ensure it reaches an internal temperature of 165°F.
Adjusting seasoning: Always taste your crockpot chicken tortilla soup before serving. Add more salt, pepper, or chili powder as needed to suit your preference.
Adding freshness: For a burst of bright flavor, stir in fresh lime juice and chopped cilantro just before serving.
Avoid overcooking: The chicken is perfectly tender and ready when it shreds easily with two forks. Overcooking can make it dry.

The USDA recommends cooking all poultry to a safe minimum internal temperature of 165°F (73.9°C) for food safety.

Serving, Storage & Variations

This versatile crockpot chicken tortilla soup is perfect for any occasion!

Serving Suggestions: Serve your delicious soup with warm cornbread on the side, a crisp green salad, or a scoop of rice.

Topping Ideas: Get creative with your toppings! Popular choices include shredded cheddar or Monterey Jack cheese, a dollop of sour cream or plain Greek yogurt, diced avocado, fresh lime wedges, chopped fresh cilantro, and of course, crunchy tortilla strips or crushed tortilla chips.

Storage:

Refrigerator: Store any leftover crockpot chicken tortilla soup in an airtight container for up to 3-4 days in the refrigerator.
Freezer: Allow the cooled soup to come to room temperature. Transfer it to freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Variations:

Vegetarian/Vegan: Omit the chicken, use vegetable broth, and add extra beans (like black beans and pinto beans) and various vegetables.
Spicy: Kick up the heat by using hot Rotel tomatoes and a spicy enchilada sauce. A dash of cayenne pepper also works!
Creamy: For a richer, creamier texture, stir in a splash of heavy cream, a bit of cream cheese, or some plain Greek yogurt towards the end of cooking.

Nutrition Information

Enjoying this homemade crockpot chicken tortilla soup offers a nourishing and satisfying meal. Below is an estimated nutritional breakdown per serving.

Nutrient	Amount
Calories	172 kcal
Carbohydrates	18 g
Protein	19 g
Fat	3 g
Sodium	1422 mg
Fiber	3 g
Sugar	8 g

Please note: This nutrition information is an estimate based on the ingredients listed and does not include optional toppings. Actual values may vary depending on specific brands and serving sizes.

FAQ

What is crockpot chicken tortilla soup made of?

This comforting soup typically features tender chicken breasts, a flavorful broth of chicken broth and enchilada sauce, diced tomatoes with green chiles, corn, and a blend of seasonings. It’s a delicious, hearty meal.

What do you serve with chicken tortilla soup?

This soup is fantastic with simple sides like warm cornbread, a fresh green salad, or a side of rice. Don’t forget an array of toppings for customization!

Can I add beans to this soup?

Absolutely! Black beans or pinto beans, rinsed and drained, are excellent additions to this crockpot chicken tortilla soup. They add extra fiber and protein.

How can I thicken my chicken tortilla soup?

For a thicker soup, you can mash some of the corn or beans directly in the pot. Alternatively, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and stir it in during the last 30 minutes of cooking.

Can chicken tortilla soup be frozen?

Yes, it freezes beautifully! Allow the soup to cool completely, then transfer it to freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

There you have it – a truly spectacular crockpot chicken tortilla soup that brings warmth, flavor, and incredible convenience to your table. Its set-and-forget nature means more time for you and less time in the kitchen, without sacrificing any of the delicious, robust flavors. We encourage you to make this flexible and comforting recipe a family favorite. Enjoy the simplicity and deliciousness of homemade soup tonight!