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The Magical Slow Cooker » Recipes » Soups » Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

by Sarah Olson on September 22, 2022 | Updated January 11, 2023 8 Comments

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If you’re looking for comfort food, especially as the temperatures start to drop, then you’ll want to add this Slow Cooker Chicken Tortilla Soup to your meal plan. It’s packed with shredded chicken, Mexicorn, black beans, plus other sauces and seasonings for a chicken soup that is absolutely delicious.

Want to have a Mexican-themed week of meals? Add my Slow Cooker Mexican Chicken Soup to your plans. It’s one the whole family will enjoy!

chicken tortilla soup with wooden spoon in it.

Why this recipe works

Having a tasty, well-rounded meal for dinner tonight doesn’t have to be stressful or call for being in the kitchen longer than you want to be. With this chicken tortilla soup recipe, you can dump the ingredients and go. The only thing you’ll need to do prior to serving is shredding the chicken.

This is sure to become one of your favorite soup recipes!

Recipe Ingredients

ingredients for chicken tortilla soup on a table.
  • Chicken Breasts: Boneless skinless chicken breasts are cooked to tender perfection and easy to shred.
  • Liquid Ingredients: Cream of chicken soup, red enchilada sauce, and chicken broth combine to make a nice and flavorful soupy base.
  • Soup Fillers: Black beans, Mexicorn, jalapeno and yellow onion not only provide thickness to the soup but also an added Mexican flavor to the easy tortilla soup.
  • Seasonings: Salt, garlic powder, cumin, and onion powder are the best flavors when making chicken tortilla soup.
  • Corn Tortillas: Cut and broiled to create easy peasy tortilla strips.
  • For Serving: Avocado and shredded cheddar cheese are for serving (along with other suggestions below).

Step-by-Step Directions

Collage about how to assemble chicken tortilla soup in the crockpot.

Step One – Place chicken breasts in the slow cooker and season with dry seasonings.

Step Two – Add in diced onion.

Step Three – Then pour in cream of chicken soup, onion, jalapeno black beans, and Mexicorn.

Step Four – Pour in the chicken broth and enchilada sauce. Stir.

Step Five – Cook on HIGH for 4 hours or LOW for 6-8 hours. When the cooking time is up, shred the chicken with two forks right in the slow cooker.

Step Six – Stir in the chopped fresh cilantro and squeeze in the lime juice. Turn the slow cooker to the warm setting while making the tortilla strips.

Collage about how to make tortilla strips in the oven.

Step Seven – Cut the corn tortilla into small strips.

Step Eight– Place them in a small bowl and drizzle with cooking oil.

Step Nine – Pour them onto a sheet pan and spread out. Sprinkle with salt.

Step Ten – Broil for about 3 minutes, keeping an eye on them as they can burn fast.

cooked chicken tortilla soup in crockpot with toppings on the side.

How to serve

  • Traditionally, this slow cooker tortilla soup is served with shredded cheese, diced avocado, and homemade tortilla strips.
  • You can also serve it with some of your other favorite toppings like sliced black olives, green onions, and sour cream.
  • This crock pot chicken tortilla soup also pairs perfectly with a bed of white rice.
  • If you don’t want to make homemade tortilla strips, you can also serve the soup with tortilla chips crumbled on top.
close up of chicken tortilla soup with wooden spoon in it.

Recipe FAQs and Variations

Can I use rotisserie chicken in this recipe?

Yes! Rotisserie chicken will work just fine and cut out some of the cooking time!

What could I add to make it even more hearty?

You can always add a can or two of diced tomatoes, especially the ones with green chiles. You can add extra beans such as pinto beans.

Can I use a different type of corn?

Sure! You can use regular canned corn or frozen corn or even cut corn fresh off the cob.

How do I store leftovers?

Place any remaining soup into an airtight container and keep it in the fridge. It will hold for up to 5 days.

Does this soup freeze well?

It sure does! When stored properly (in a freezer-safe container or bag), it will keep in the freezer for up to 3 months.

Can I use a different cut of chicken?

Boneless skinless chicken thighs will work for this recipe as well.

Can I add taco seasoning?

Sure! This will also give the crockpot chicken tortilla soup a more Mexican flavor, though it will add quite a bit of sodium.

Bowl of chicken tortilla soup with tortilla strips, cheese and avocado on top.

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cooked chicken tortilla soup in crockpot with toppings on the side.

Slow Cooker Chicken Tortilla Soup

5 from 8 votes
Chicken soup flavored with enchilada sauce and filled with beans and corn. The soup is traditionally topped with tortilla strips.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8
Calories: 472kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker- 6 quart or larger-oval

Ingredients:

  • 1.5 – 2 lbs. boneless skinless chicken breasts
  • 10.50 oz. cream of chicken soup
  • 1 small yellow onion diced
  • 15 oz. black beans drained
  • 1 jalapeno seeds removed and minced
  • 7 oz. Mexicorn drained (can use any canned corn)
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 14.5 oz. chicken broth
  • 1 1/2 cups red enchilada sauce (from 28-oz. can, stir well before measuring)

Wait to add to the soup

  • 1/4 cup finely chopped cilantro
  • 1 lime

Tortilla Strips

  • 8 yellow corn tortillas
  • 2 Tbsp. vegetable or canola oil
  • 1/4 tsp. salt

Other topping suggestions

  • shredded cheese
  • avocado
US Customary – Metric

Instructions:

  • Add the chicken breasts, cream of chicken soup, onion, jalapeno, black beans, Mexicorn, cumin, garlic powder and onion powder to the slow cooker.
  • Add the chicken broth and enchilada sauce. Stir.
  • Place the lid on the slow cooker and cook on HIGH for 4 hours or low for 6-8 hours.
  • When the cooking time is up, shred the chicken with two forks right in the slow cooker. Do this by pushing the chicken up to the edge and shredding it with the forks.
  • Cut the lime in half and squeeze both halves into the soup. Stir in the chopped cilantro. Let that sit on the warm setting while you make the tortilla strips.

For the tortilla strips

  • Preheat the oven to broil (500 degrees).
  • Place the tortillas onto a cutting board. Cut them in half, then cut them into small strips. In a small bowl add the cut tortillas, drizzle over the 3 tablespoons of cooking oil. Place on a sheet pan. Spread out and sprinkle with the salt.
  • Place the tortilla strips under the broiler for about 3 minutes, stir them and then continue to cook until they are golden brown. Don't walk away from the oven for they can burn fast.
  • Serve the soup topped with cheese, avocado and the homemade tortilla strips.
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Recipe Notes:

  • Short on time? You can use store bought tortilla chips instead and crumble those on top of each serving of soup.
  • Boneless skinless chicken thighs will work for this recipe as well.
  • Place any remaining soup into an airtight container and keep it in the fridge. It will hold for up to 5 days.
  • You can always add a can or two of diced tomatoes, especially the ones with green chiles. You can add extra beans such as pinto beans.
  • Want to use a rotisserie chicken? You can cut the cooking time down to 3 hours on HIGH or 5 hour on LOW.

Nutrition Information:

Calories: 472kcal | Carbohydrates: 39g | Protein: 51g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 131mg | Sodium: 1226mg | Potassium: 1092mg | Fiber: 8g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

More Slow Cooker Mexican-Inspired Recipes:

  • Slow Cooker 15 Bean Buffalo Chicken Soup
  • Slow Cooker Mexican Chicken Soup
  • Slow Cooker Chicken Enchilada Soup {Freezer Meal Friendly}

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    1638 shares
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    Filed Under: Chicken, Dinner, Soups

    Comments

    1. Lisa says

      January 11, 2023 at 9:15 am

      Should onion be cut?

      Reply
      • Sarah Olson says

        January 11, 2023 at 11:07 am

        Yes! I added that.

        Reply
    2. Elizabeth says

      November 20, 2022 at 9:19 am

      Do you have a substitute for the cream of chicken soup, I can’t have dairy and this sounds delicious?

      Reply
      • Sarah Olson says

        November 20, 2022 at 5:45 pm

        You can leave it out.

        Reply
    3. Kari says

      October 28, 2022 at 8:57 am

      Does the jalapeño go in during the cook time or just as a topper when serving?

      Reply
      • Sarah Olson says

        October 28, 2022 at 12:57 pm

        Yes! It goes in the soup during the cooking time. I added that instruction.

        Reply
    4. Kaarin says

      October 16, 2022 at 6:34 pm

      5 stars
      I made this tonight, it was soooo delicious! Used chicken thighs instead of breasts and also added dried oregano and some black pepper. I also used a 4.5 quart crock pot and it worked just fine!

      Reply
      • ML says

        November 20, 2022 at 6:06 am

        Agree! I doubled it and used an 8 quart crock pot and it was perfect!

        Reply

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