When you need something cozy, flavorful, and filling, this slow cooker chicken tortilla soup recipe hits all the right notes. It’s packed with tender chicken, beans, corn, and warm spices simmered in a tomato and enchilada infused chicken broth.
Everything comes together in one pot, making it a comforting dinner with minimal effort.
The best part? It’s one of those crock pot meals you can set in the morning and come home to a ready-to-serve dish. Topped with crispy tortilla strips, cheese, or a squeeze of lime, every bowl feels hearty and satisfying.
If you enjoy this recipe, you might also like my crockpot chicken and gravy or crockpot pulled brisket. And since this soup shines with a crunchy topping, here’s how to make homemade tortilla strips.
The best part…
- Easy prep: A true dump-and-go meal with no need to babysit the stove.
- Hearty and filling: Loaded with protein, veggies, and beans for a balanced dinner.
- Customizable heat: Keep it mild or add peppers and spices for more kick.
- Crowd-pleasing: Toppings let everyone make their bowl their own.
Ingredients
- Chicken breasts: Boneless and skinless for easy shredding.
- Taco seasoning: Adds bold, Tex-Mex flavor; store-bought or homemade works.
- Chicken broth & enchilada sauce: Create a rich, flavorful base.
- Black beans & corn: Add texture and make the soup hearty.
- Diced tomatoes & green chiles: Balance acidity with a mild kick.
- Onion, garlic, bay leaf: Essential aromatics for depth.
- Cilantro & tortilla strips: Fresh garnish and crunchy topping.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make chicken tortilla soup in the slow cooker
Place chicken breasts in the slow cooker and sprinkle with taco seasoning.
Add broth, enchilada sauce, beans, tomatoes, corn, green chiles, onion, garlic, and bay leaf.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove chicken, shred with two forks, and return to the soup. Stir to combine.
Ladle into bowls and finish with cilantro, tortilla strips, cheese, sour cream, or lime.
Serve with
Pair with a simple green salad, Mexican rice, or warm crusty bread. Since it’s hearty, it can stand alone as a full meal.
Storing and reheating leftovers
- Refrigerator: Store cooled leftovers in an airtight container for 3-4 days.
- Freezer: Freeze in individual portions for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave until heated through.
Helpful Tips
- Use chicken thighs for extra tenderness if preferred. This recipe works well for turkey ground beef.
- To thicken the broth slightly, stir in a small handful of crushed tortilla chips near the end.
- For a spicy kick, cook with jalapenos or add cayenne.
- Make it even heartier with extra beans or rice stirred in before serving.
FAQs
Yes. Sauté the onion and garlic in a large until fragrant. Then add the rest if that ingredients in the pot then simmer for about 40 minutes. Remove the chicken, shred the chicken and return it to the soup then serve.
It’s naturally mild. You control the heat with the type of chiles and seasoning you add.
I haven’t tried frozen chicken breasts yet for this recipe. However, if you do, increase the cook time and ensure it reaches a safe internal temperature of 165°F (74°C).
Pull out your crockpot and make this chicken tortilla soup today!
This slow cooker chicken tortilla soup is hearty, flavorful, and easy to make, making it a great option for weeknight dinners or meal prep.
With simple ingredients and a crock pot, you’ll have a warm and satisfying meal ready to enjoy with your favorite toppings.
Happy cooking!
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Slow cooker chicken tortilla soup
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 ounce taco seasoning (about 3 tablespoons)
- 32 ounce chicken broth
- 15 ounce red enchilada sauce
- 15 ounce can black beans drained
- 14.5 ounce diced tomatoes (I used petite diced)
- 10 ounce frozen corn (thawed)
- 8 oz mild diced green chiles (Two 4 oz cans)
- 1 large onion (diced)
- 3-4 garlic cloves (minced)
- 1 bay leaf
- Fresh cilantro for garnish
- Crispy tortilla strips for topping
Serving suggestions
- shredded cheese sour cream, sliced jalapenos, lime wedges
Instructions
- Arrange the chicken breasts in the bottom of the slow cooker and sprinkle evenly with taco seasoning.
- Add the broth, enchilada sauce, black beans, tomatoes, corn, green chiles, onion, garlic, and bay leaf to the pot.
- Cover and cook until the chicken is tender and fully cooked, about 6-8 hours on LOW or 3-4 hours on HIGH.
- Take the chicken out, place it on a cutting board, and shred with two forks. Return the meat to the soup and stir well.
- Serve hot, topped with cilantro and tortilla strips. Add extras like cheese, sour cream, jalapenos, or lime if desired.
Notes
- You can swap the chicken breasts for chicken thighs, turkey, or ground beef if preferred.
- A store-bought taco seasoning packet works well, but homemade seasoning is a great option too.
- The soup is on the mild side. For extra heat, stir in cayenne or cook with spicier peppers such as jalapenos, serranos, or habaneros.
- To make it even more filling, add a second can of beans; black beans, pintos, or any variety you like.
Nutrition
This is a favorite that you should try! Set it and forget it!