Crock Pot Chicken Tortilla Soup

This Chicken Tortilla Crockpot Soup is the ultimate comfort food, packed with bold flavors and easy to make. With tender shredded chicken, hearty corn, tomatoes, and a rich blend of spices, it’s a perfect one-pot meal that requires minimal prep.

Simply toss everything into the slow cooker, let it simmer, and enjoy a warm, satisfying soup that’s ideal for busy weeknights or cozy weekends.

Top it off with crunchy tortilla strips and shredded cheese for an extra layer of deliciousness!

Why You’ll Love This Recipe:

People will love this Chicken Tortilla Crockpot Soup because it’s the perfect combination of convenience and flavor. It’s a hearty, satisfying meal that’s easy to make—just dump the ingredients into the slow cooker and let it do all the work.

The tender shredded chicken, sweet corn, zesty tomatoes, and the bold seasoning create a rich, comforting broth that everyone will crave. Plus, the crispy tortilla strips and melty cheese add that perfect crunch and creaminess.

It’s a cozy, flavorful dish that feels like a warm hug in a bowl! Perfect for feeding a family or for meal prep, this soup is a surefire crowd-pleaser.

Key Ingredients:

Chicken breasts: The base of the soup, which cooks to perfection and shreds easily for a tender, flavorful texture.

Onion and garlic: Aromatic essentials that enhance the soup’s depth of flavor.

Chicken broth: The savory foundation that brings the soup together.

Canned corn and diced tomatoes with green chiles: Add sweetness, zest, and a bit of spice to the broth.

Enchilada sauce: For a rich, tangy kick that enhances the overall flavor.

Taco seasoning and chili powder: These spices add boldness and warmth to the soup.

Shredded cheese and crunchy tortilla strips: For a deliciously creamy topping with a satisfying crunch.

Chicken Tortilla Crockpot Soup

Ingredients:

1 pound chicken breasts

Salt and pepper, to taste

1 medium onion, diced

2 cloves garlic, minced

15 oz can chicken broth

1 cup water

15 oz can corn, undrained

15 oz can diced tomatoes and green chiles (Rotel), undrained

11 oz can enchilada sauce

1 packet taco seasoning

1/2 teaspoon chili powder

For Toppings:

Shredded cheese

Crunchy tortilla strips

Instructions:

Prepare the Chicken: Place the chicken breasts at the bottom of a 5-quart slow cooker. Season the chicken with salt and pepper according to your taste.

Add the Vegetables and Liquids: Add the diced onion and minced garlic over the chicken breasts. Then pour in the chicken broth, water, undrained corn, undrained diced tomatoes with green chiles (such as Rotel), and the enchilada sauce.

Season the Soup: Sprinkle the taco seasoning and chili powder over the ingredients in the slow cooker. Stir to combine everything evenly.

Slow Cook: Cover the crockpot and cook on low for 8 to 10 hours. The chicken will cook thoroughly and become tender enough to shred.

Shred the Chicken: About 15 minutes before serving, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the pot and stir it into the soup.

Final Simmer: Let the soup cook for an additional 10-15 minutes so all the flavors meld together and the chicken is fully incorporated.

Serve: Ladle the soup into bowls and top with shredded cheese and crunchy tortilla strips for a tasty finish.

Notes:

Adjusting Spice Level: If you prefer a milder soup, you can omit the chili powder or use a less spicy version of the canned diced tomatoes and green chiles (like mild Rotel). For extra heat, add more chili powder, jalapeños, or spicy enchilada sauce.

Shredding the Chicken: The chicken breasts will cook and shred easily after 8-10 hours of cooking. For a quicker option, you can shred the chicken earlier (after 5-6 hours) and then return it to the pot to allow the flavors to meld.

Adding More Vegetables: Feel free to add extra vegetables like bell peppers, carrots, or zucchini to make the soup heartier. Just chop them up and add them at the beginning with the other ingredients.

Using Frozen Chicken: You can use frozen chicken breasts if you don’t have fresh on hand. Just add the frozen chicken directly into the crockpot and cook as directed. The chicken will take a bit longer to cook, but it will still shred easily once done.

Serving Suggestions: The soup is great with toppings like sour cream, fresh cilantro, avocado, or lime wedges. You can also serve it with jalapeño slices for an added kick.

Making It a Meal: If you’d like to turn the soup into a more substantial meal, you can add black beans or pinto beans along with the corn for extra protein and fiber.

Storage: This soup stores well in the refrigerator for up to 4 days. You can also freeze leftovers for up to 3 months. When reheating, you might need to add a bit of water or chicken broth to thin it out, as the soup thickens when stored.

Toppings Variations: In addition to cheese and tortilla strips, you can try adding crispy fried tortilla chips or crushed tortilla chips for a different texture or sprinkle with Crispy bacon bits for added flavor.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen chicken breasts instead of fresh?

Yes, you can use frozen chicken breasts in this recipe.

The slow cooking process will ensure that the chicken cooks thoroughly and becomes tender, even from frozen.

Just be sure to allow the soup to cook for the full 8-10 hours on low for optimal results.

Can I make this recipe gluten-free?

Absolutely! To make this soup gluten-free, just ensure you use a gluten-free enchilada sauce and gluten-free tortilla strips for topping.

Most canned ingredients like diced tomatoes and corn are naturally gluten-free, but it’s always a good idea to double-check the labels for any hidden gluten sources.

Can I make this soup spicier?

Yes, if you like your soup spicier, you can easily adjust the heat level.

Add extra chili powder, jalapeños, or use a spicier taco seasoning.

If you prefer more heat, you can also add some hot sauce when serving.

Can I use a different type of meat instead of chicken?

Yes, you can swap out the chicken for ground beef, turkey, or even shredded pork.

If you use ground meat, cook it separately in a pan and add it to the slow cooker with the other ingredients.

For pork, a slow-cooked pork shoulder or pork loin works well as an alternative.

How can I make this soup more creamy?

To make the soup creamier, you can add cream cheese, sour cream, or heavy cream toward the end of cooking.

Stir it in after shredding the chicken for a rich, creamy texture.

Another option is to blend part of the soup (like the tomatoes and broth) to make it thicker and smoother.

Can I prepare this soup the night before and cook it the next day?

Yes! You can prepare everything the night before and store it in the crockpot insert (if it’s removable).

Just cover it and refrigerate overnight.

In the morning, simply place the insert into the slow cooker, set it to cook on low, and let it do its thing.

It’s a great time-saver for busy mornings.

Do I need to brown the chicken before putting it in the crockpot?

No, there’s no need to brown the chicken before adding it to the crockpot.

The slow cooker will cook the chicken thoroughly and make it tender, so you can save time by skipping that step.

Just add the chicken directly to the pot and let the crockpot work its magic!

Can I make this soup in a stovetop pot instead of a slow cooker?

Yes! To make this soup on the stovetop, follow the same steps but cook the soup in a large pot.

After adding all the ingredients, bring the mixture to a simmer over medium heat, then cook for about 30-45 minutes, or until the chicken is fully cooked.

Shred the chicken and let it cook for an additional 10 minutes to meld the flavors.

How can I adjust the recipe for a smaller batch?

If you need to make a smaller batch, you can cut the ingredients in half.

Use 1/2 pound of chicken, 1/2 can of each ingredient (corn, diced tomatoes, etc.), and reduce the cook time to 4-5 hours on low.

If you’re unsure, it’s better to use the low setting for a longer cook time to ensure the chicken is tender.

Can I add more vegetables to this soup?

Yes! You can easily add extra veggies like bell peppers, zucchini, or carrots for more flavor and texture.

Chop them into small pieces and add them to the slow cooker with the other ingredients.

Just be mindful that the cooking time may vary slightly depending on how many vegetables you add.