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close up of crock pot chicken tortilla soup in crock pot
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5 from 17 votes

CrockPot Chicken Tortilla Soup

Slow cooker chicken tortilla soup is an easy entree style soup that is hearty, filling and will satisfy any appetite!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course, Soup
Cuisine: Mexican, Tex-Mex
Servings: 8 servings
Author: Holly

Ingredients

Soup

  • 1 (15 ounce can) canned black beans drained and rinsed
  • 1 (15 ounce can) canned corn drained
  • 2 chicken breasts frozen
  • 1 (10 ounce can) canned diced tomatoes with chilies such as Rotel, undrained
  • ½ onion diced
  • 10 oz enchilada sauce
  • 1 (10.5 ounce can) condensed 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 information does not include garnish.

Nutrition

Calories: 226kcal | Carbohydrates: 27g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 894mg | Potassium: 609mg | Fiber: 6g | Sugar: 4g | Vitamin A: 398IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 3mg