This Easy Chicken Tortilla Soup is full of flavor, easy to prepare and makes the house smell insanely amazing. Made with chicken, tomatoes, onion and a whole lot of deliciousness, it makes a large batch that feeds my family of seven plus a few more.
There really isn’t a time of year where I don’t like using my crockpot and making all things soup. From tomato to this Chicken Tortilla Soup, I love making a simple dinner that my family loves and a meal that can easily feed a crowd.
Chicken Tortilla Soup one of our family favorite recipes.
I have a few recipes that are my “to-go-tos” when it comes to using my crockpot, and Chicken Tortilla Soup is one of them. What I love about this version of Chicken Tortilla Soup Crock Pot is that it’s completely versatile.
You have your core ingredients, and then all the additional toppings or ingredients you can add in or not and make this soup exactly how you want it or how your family will eat it. While I personally love it fully loaded as pictured above, my husband hates beans and corn, so to make it his way, I simply don’t add those in the soup and serve them on the side instead. So we both walk away with a bowl of soup we love.
Not only is this slow cooker soup incredibly flavorful, it is that way with just a few simple ingredients. Which makes the prep time minimal, which during the busy school, somple recipe with few ingredients is ideal to me.
My recipe for Chicken Tortilla Soup recipe has vibrant colors and just makes a stunning meal. It all starts with the deep tone of the broth, and by adding in some fresh vegetables and chicken, you have a great foundation from which to build.
Easy slow cooker meal Chicken Tortilla Soup.
I don’t just love cooking in my crock pot during the cold months – although this is when I use it most often. I love using my slow cooker during all the crazy busy months, which always fall during the fall and winter with sports for all five of our kids, including wrestling, dance, basketball, volleyball and cross country. My afternoons consist of me doing kid carpool duty to all their destinations. Throw in the occasional haircut and dental appointments, and I find I can be in the car no less than 2 hours at a time. So having something comforting, homemade and delicious when we get back from all of their events without taking up more precious time, is pure joy.
How do you make Chicken Tortilla Soup in the slow cooker or crock pot?
- Add butter to saute pan over medium heat.
- Add in peppers, onion and garlic and cook vegetables are slightly tender.
- Add to slow cooker.
- Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
- Once the chicken is cooked, shred the chicken.
- Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.
- Serve with your choice of garnishes
What can you make in a crock pot?
Virtually anything!
Soups, dinners, even desserts! Sounds crazy right? But it is oh so easy.
Check out some fun slow cooker and crock pot desserts that we love:
Find all of our favorite slow cooker recipes here! Love your slow cooker? Check out my 50 Favorite Slow Cooker Recipes here.
Our family eats up every last bite of this Chicken Tortilla Soup, yours will too.
Then over the holidays, I love making a big batch of this Chicken Tortilla Soup. You can put it all together or simply make the base of the soup and have all the add-ins on the side, allowing each guest to customize their own.
Either way, this is fantastic to serve to a large group. It’s filling, appealing to the eye and everyone will rave how delicious it is – of course asking for the recipe, which you’re sure to kindly share.
Don’t let the busy months ahead stop you from creating fantastic, wholesome and flavor-filled meals for your family.
This recipe for Chicken Tortilla Soup will soon become apart of your monthly, maybe even weekly, dinner rotation. Make this soup your own, and be sure to share your favorite toppings and add-ins below; I would love some additional ideas. xoxo San
Other simple recipes for dinner or dessert include:
- Peanut Butter Cookies
- Sausage Quiche
- Zucchini Bread
- Pretzel Hotdogs
- Chicken Pot Pie Soup
- Crock Pot Ham
- Siclian Chicken Soup
Don’t forget to pin this recipe for soup recipe to your favorite Pinterest board for later.
Don’t forget to Pin this recipe to your Pinterest Dinner or Slow Cooker board.
Chicken Tortilla Soup Crock Pot
Ingredients
Chicken Tortilla Soup Base
- 3 tablespoons butter
- 1 yellow onion diced
- 1 red pepper diced
- 1 yellow pepper diced
- 2 cloves garlic
- 2 cans chicken broth 14.5-ounce cans
- 2 boneless skinless chicken breasts
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon taco seasoning
- 14 ounces red enchilada sauce
Add-ins
- 1-2 cups heavy cream to make it creamy if desired, add during last hour
- 1 can pinto beans drained
- 1 1/2 cups corn frozen, not canned.
- 1/2 cup fresh cilantro chopped
Instructions
- Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
- Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
- Once the chicken is cooked shred the chicken. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour. Serve with your choice of garnishes.
Nutrition
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This recipe was really tasty when I tried it but mine came out a little more watery than creamy. I may have added the wrong ingredients at the wrong time. What does it mean when it says “add the base ingredients”. What would be considered a base ingredient?
Sorry for the confusion! We’re working on fixing it so it is more clear. The ingredients you add during the last hour would be the heavy cream, corn, and beans, then garnish with cilantro. Everything else goes in the pot as the base ingredients.
Do you place frozen chicken or fresh? thank you!
They should be fresh or thawed chicken breasts.
You need to tweak your instructions. I just put it all together – including cream as a base ingredient not even thinking- and noticed 3 weeks ago you said you were working on it. It’s a snow storm and I’m now out of all of my ingredients. I tweaked my cooking time to low for two hours due to using shredded rotisserie chicken so I’m praying this isn’t ruined. :-/
Oh no! I’m sorry we didn’t get around to it, but it has been fixed now. I have done the same thing before and it came out alright; I hope it worked for you!
Can I use rotisserie chicken ( precooked) and shredded into the recipe or do I need to use the fresh ?
You can definitely use rotisserie chicken! Add it at the point that you would shred the chicken breasts, for just the last hour of cooking.
How long would this recipe take using a instant pot? Would I still follow the same instructions and add all the base ingredients in then when the last hour came just add the rest?
Hi! I’m sorry, we have not tested this in the Instant Pot on the pressure setting, so I am not sure how it would work. If you use the slow cooker setting, it would be the same instructions as the recipe. Let us know how it turns out if you do give it a try!
The soup is very tasty, but I agree with one of the reviewers above that it comes out more watery than creamy. Any suggestions on how to remedy that?
How much cream did you add and did you make sure to add it during the last hour of cooking? It should definitely be a thin soup base, not thick.
Hi there! Where do the black beans come in and how many cans? I see pinto beans, but I don’t see black beans although it looks like they are in the picture. I’m a terrible cook, so I need specifics!
Sorry for the confusion! It looks like a can with 3 types of beans, or a tri-bean blend, was used for the photos. You can use whatever combination or type of bean that you prefer, just total 15-ounces or one normal can. You can also always adjust to your preference and use more if you like a lot of beans, or fewer if you don’t. Enjoy!
Thank you! I’m cooking it today. Going to add a little bit of cheese. Can’t wait to see how it turns out! It’ll be my first try cooking this kind of soup.
I hope it turned out well! Thank you!
Due to eating some tough frozen corn and valuable freezer real estate, I now only consume corn from the can (except summertime of course) so I must ask, why does can versus frozen matter? Salt content?
Thanks! Looking forward to making this tomorrow!
Canned corn has added salt and will add more liquid to the soup! It also may come out a bit more mushy than using frozen corn, so I would add it at the last minute. Definitely rinse it and maybe let it drain in a colander with some paper towels to remove that extra moisture.
After following all the ingredients, my soup was super spicey. Other than that the consistency and taste was good. Next time, I will just put less than a teaspoon of that spice:)
We always use mild enchilada sauce and mild taco seasoning so it is never too spicy, as the younger kids are picky about spice! 1 tsp of chili powder shouldn’t make it too spicy but you can definitely adjust it to your taste.
Great flavor!
Any tricks to make it thicker?
Thanks! If you’re adding the heavy cream, set aside 1/2 cup and whisk in a tablespoon or two of cornstarch or all-purpose flour until there are no clumps. Then add this to the soup along with the other add-ins and it should thicken slightly! If you want it even thicker or aren’t adding the cream, just scoop out some of the liquid and whisk in another tablespoon of flour. If you add the flour/starch right in the soup it will clump up. Hope this helps!
Can you freeze this soup
Thanks
You can definitely freeze it if you’d like! Make sure it’s in an airtight container. I recommend not freezing it for longer than 3 months for the best flavor. Enjoy!
Thanks for your sharing i like it so much good job bro, Wow this is amazing.
Hello, I’m making this recipe right now! I was wondering since I didn’t have any cream laying around, could I add shredded cheese? And if so, how much?
Hi Rachel! You can definitely add cheese for serving, but I’m not sure how it would work when replacing the cream. You can use the same amount or a little less of milk, whole or 2% ideally to add that bit of creaminess in the recipe! If you leave it out, you may need to adjust the spices and broth a little bit to your taste. I hope it turned out well for you.
WOW!!! Made this for supper tonight and it was a hit with the entire family! I added 3 BIG chicken breasts because my husband likes lots of meat. I also halved the chili, taco seasoning, and red enchilada sauce because none of us like spice and it was perfect! I tried your trick with mixing 2 tablespoons of corn starch to some of the cream before adding and I liked the consistency. we topped our soup with grated cheese, sour cream and lime tortilla strips. Mmmmm! the best part is, it fed my family, and I had enough to pass some along to my dad, and to freeze a batch for another day! Thanks for the recipe 🙂
So glad to hear that you loved the soup!! It definitely makes a big enough batch that makes it perfect for sharing. Thank you!