This CrockPot Chicken Tortilla Soup is a warm and hearty meal.
Slow cooker tortilla soup, made with chicken and beans, is the ultimate comfort food recipe. It’s the perfect combination of everyone’s favorite Mexican flavors. Best of all, just set it and forget it in the crockpot. It’s a full meal deal, just add a side of the best cheesy bread and some tomato salad.
CrockPot Chicken Tortilla Soup
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Why We Love This Slow Cooker Tortilla Soup
- Easy to find ingredients and only 4 steps to make this an easy soup to cook and serve from the crockpot in no time at all.
- Healthy and hearty and perfect for a party or a potluck.
- One of the best recipes for using up leftovers which makes it a real time and money saver.
Ingredients and Variations
THE SOUP: Chicken broth, cream of chicken soup, and some enchilada sauce make this soup extra creamy. A little heavy whipping cream can also be added for a thicker base. Canned tomatoes, black beans, and corn give the soup some color and texture, as do the onions. Add some sliced black olives or jalapenos for a real Mexican night meal.
MEAT: Shredded chicken is great in this recipe. But turkey, seasoned ground beef, pork, even shrimp gives the recipe a new delicious twist.
How To Make Chicken Tortilla Soup
- Rinse the beans. Add the beans & corn to the crock pot.
- Add the chicken and remaining ingredients. (As per recipe below)
- Garnish with shredded cheese, tortillas, sour cream, and serve.
PRO TIP: Don’t drain the Rotel tomatoes. Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
What To Serve With Chicken Tortilla Soup
For a DIY Mexican Night buffet, place bowls of add-ins near the crock pot and let guests create their own masterpieces. Try bowls of:
- Crushed up tortilla chips
- Crumbled cotija cheese
- Sour cream and salsa
- Diced avocados
- Diced potatoes
- Chopped green chiles
- Lime wedges
Time Saving Tips & Tricks
Use a rotisserie chicken instead of cooking and shredding chicken. A frozen bag of veggies will do in a pinch if canned veggies aren’t available. Prepare soup in advance and store it in individual-sized airtight containers to grab-and-go for school or workday lunches. Simply heat and eat!
Other Easy Chicken Soup Recipes To Try!
- CrockPot Chicken Noodle Soup – a simple, classic soup!
- Chicken Tortellini Soup – so hearty.
- Chicken Pot Pie Soup – definitely different and delicious!
- Slow Cooker Chicken Wild Rice Soup – perfect on a cool day.
- Lemon Chicken Rice Soup – made low carb!
CrockPot Chicken Tortilla Soup
Ingredients
Soup
- 15 oz black beans rinsed
- 11 oz canned corn drained
- 2 chicken breasts frozen
- 10 oz Rotel Tomatoes
- ½ onion diced
- 10 oz enchilada sauce
- 10 oz cream of chicken soup
- 1 ½ cups chicken broth
Garnish
- 1 cup pepper jack cheese shredded
- tortilla strips or crushed tortillas for garnish
Instructions
- Drain and rinse the cans of corn and beans and place in the slow cooker.
- Add the chicken and the rest of the ingredients to the Crockpot. Cook on low for 6-8 hours or 3-4 hours on high.
- Before serving, shred the chicken and put back into the CrockPot.
- Garnish with shredded cheese, tortillas, sour cream, and serve.
Notes
Nutrition
Inspired by Real Mom Kitchen
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Sharon says
I make this soup for a restaurant, and it sells out. Its so easy and soooooo good. TYSM
The Shortcut Kitchen SN says
So happy everyone is enjoying it, Sharon!
Ps says
Do you use raw or cooked chicken?
The Shortcut Kitchen EW says
We used uncooked frozen chicken breasts but fresh breasts will also work in this recipe!
Linda Williams says
How many points is this
The Shortcut Kitchen SN says
Hi Linda, I am not sure. But if you input the recipe into the weight watchers app it should be able to confirm the points for you!
Anuja says
Please send the recipe, site not working.
Benita Valencia says
Great idea for those cold winter evenings!
Katie says
Love this soup! Especially that it is a crock pot recipe
cheryl in oregon says
Myself and my family love this soup!! Thanks for sharing the recipe. (i do add some cumin)
brittan says
What size crockpot would you need for this recipe? Or did you use?