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Close-up of a vibrant bowl of crockpot chicken tortilla soup, garnished with crispy tortilla strips, shredded cheese, and fresh cilantro.

The Best Crockpot Chicken Tortilla Soup

This recipe for The Best Crockpot Chicken Tortilla Soup is an easy and flavorful one-pot meal perfect for a cozy dinner. Simply combine all ingredients in a slow cooker and let it simmer to perfection, then shred the chicken and serve with your favorite toppings.
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Prep Time 20 minutes
Cook Time 42 minutes
Total Time 1 hour 2 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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
  • shredded cheese
  • crunchy tortilla strips

Equipment

  • Crock Pot
  • Forks

Method
 

Preparation
  1. Place chicken breasts in the crock pot.
  2. Season chicken with salt and pepper.
  3. Add diced onion and minced garlic to the pot.
  4. Pour in chicken broth, water, corn, diced tomatoes and green chiles, and enchilada sauce.
  5. Stir in taco seasoning and chili powder.
  6. Cover and cook on low for 8-10 hours.
  7. Remove chicken, shred with two forks, and return to the pot.
  8. Cook for an additional 15 minutes, then serve topped with shredded cheese and tortilla strips.

Notes

The chicken will shred very easily after slow cooking. Feel free to customize toppings with sour cream, avocado, or cilantro.