chicken tortilla soup crock pot

Chicken Tortilla Soup Crock Pot

Chicken Tortilla Soup Crock Pot

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Chicken Tortilla Soup Crock Pot
Chicken Tortilla Soup Crock Pot


Slow-Cooker Chicken Tortilla Soup

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.


  • 1carton (32 oz) Progresso™ chicken broth
  • 1can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
  • 1can (11 oz) whole kernel corn, red and green peppers, drained
  • 1can (10 oz) Old El Paso™ red enchilada sauce
  • 1cup chopped onions
  • 1can (4.5 oz) Old El Paso™ chopped green chiles
  • 1teaspoon ground cumin
  • 1teaspoon chili powder
  • 1tablespoon vegetable oil
  • 1lb boneless skinless chicken breasts
  • 1/2teaspoon pepper
  • 1/2cup chopped fresh cilantro
  • 4cups tortilla chips, coarsely crushed
  • 1/2cup sour cream


  • 1
    Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
  • 2
    Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.


Place chicken breasts in the bottom of your crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in beef stock and water. Then add in corn, diced tomatoes and enchilada sauce. Sprinkle in taco seasoning and chili powder. Then give it all a good stir. Put the cover on and cook on low for about 8-10 hours.

About 10-15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily. Then put shredded chicken back in pot. Stir again. Let cook for additional 15 minutes. Then serve!

What‘s in chicken tortilla soup?

We load ours up with extra protein by adding black beans, then throw in some vegetables (corn! bell peppers! onion!) for health and color, and flavor it all with canned fire-roasted tomatoes, which we love for their smokiness. The tortillas get added as croutons at the very end for a texture contrast!

Do I have to use boneless skinless chicken breasts?

Nope! If you’ve got thighs, use ’em! We recommend taking the meat off the bone for a faster, easier cooking process. Rotisserie chicken also works, and because it’s already cooked, it will cut down on the amount of time the soup needs to cook in the slow cooker. Sub in an equal amount and cook until heated through.

Can I use another kind of broth?

Sure can! Vegetable broth will do great here. If you’ve only got water on hand, we recommend a little extra salt and a little extra oil or butter to pump that flavor back up.

How do I fry the tortilla strips?

It sounds like something fancy a restaurant would do, but it’s actually SO easy: Simply cut corn or flour tortillas into small strips and cook them in about a tablespoon of olive oil in a skillet over medium heat until crispy. Drain them on a paper towel-lined plate as you would cooked bacon. Don’t forget to season them with salt while they’re hot!

What else can I top this soup with?

We like to load it up with avocado, tortilla croutons, and sour cream, but really, any of your favorite nacho fixings work. Try fresh jalapeños, thinly sliced radish, fresh herbs, or some shredded cheese!

How long does the soup last?

It gets even better with time. This soup lasts in the fridge for up to 5 days in a resealable container. Just heat and serve—preferably with more crunchy tortilla toppings!

Tried this recipe? Let us know how it came out in the comments below! If you’re looking for a vegan tortilla soup, we’ve got you covered!


Chicken Tortilla Soup Crock Pot
Chicken Tortilla Soup Crock Pot



  • Serve it with some cornbread and you have a whole meal and possibly leftovers for your work lunch tomorrow.
  • Feel free to add any beans you like in here. Black beans and pinto beans would be excellent.
  • Diced avocados and fresh cilantro would all be really tasty in this.
  • I like to serve this soup topped with shredded cheese and some crispy tortilla strips (you can usually find those located in the same grocery aisle as salad toppings.)

How to make crispy tortilla strips

The most work this soup involves is making the fried tortilla strips to use for topping! By following the tips below, you can have that done easily, too!

  • For the best crisp, use day-old corn tortillas. If you only have fresh ones, leave them out uncovered overnight or arrange them in a single layer on a baking sheet and bake in a 200 F oven for about 8 to 10 minutes to dry out.
  • Not all oils are made equal. Make sure to sure oils with a high smoke point such as canola, safflower, or grapeseed.
  • Maintain the oil temperature at 350 F to 375 F. Too hot, and the chips will brown too quickly, too low and they’ll absorb more grease.
  • As they will continue to brown in the residual heat, remove the chips from the oil a shade lighter. They’ll be a little flexible in the middle but will crisp up as they cool.
  • If you want to skip the frying, brush the corn tortillas with oil, cut into wedges, and arrange in a single layer on a baking sheet. Bake in a 350 F oven for about 8 to 12 minutes, rotating the pan at the 8-minute mark, until crispy and dry.
  • Make this soup a total breeze and skip the frying. You can find crispy tortilla strips in small packages at the salad section of major grocery stores, and they’re relatively inexpensive. You can also use crushed corn chips or Doritos if you prefer.

This slow cooker chicken tortilla soup is delicious as is, but you can make it extra special with additional toppings. Try diced avocados, a dollop of sour cream, shredded cheese, or all of the above for another layer of flavor and texture.

Want it more creamy? Swap heavy cream for 1 cup of the broth and add it during the last 10 to 15 minutes of cook time.

How to serve?

  • This crockpot tortilla soup is delicious as a meal starter as well as a meal in itself. Serve with a green salad and tortas (Mexican sandwich) or cheese quesadillas for a hearty lunch or dinner.
  • For leftovers, allow to cool completely and store in airtight containers or resealable bags. Refrigerate for up to 3 days or freeze for up to 3 months.
  • To reheat, thaw completely and heat in a saucepan to 165 F.

Looking for more easy soup recipes? Try this pasta dish-inspired Instant Pot Lasagna Soup or this restaurant copycat, Instant Pot Zuppa Toscana.

Healthier Slow-Cooker Chicken Tortilla Soup

Some simple modifications can make this delicious soup even healthier! I reduce the sodium by using low-sodium chicken broth and fresh chilies instead of canned. Also, using vegetable cooking spray instead of oil helps reduce the fat content. Adding some tasty fresh toppings helps my family get more vitamins. I also reduce fat by using boneless, skinless chicken breasts.



Chicken Tortilla Soup Crock Pot
Chicken Tortilla Soup Crock Pot



  • Place chicken, tomatoes, enchilada sauce, onion, banana peppers, and garlic into slow cooker. Pour in water and chicken broth. Season with cumin, chili powder, salt, ground pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Lightly coat both sides of tortillas with cooking spray. Cut tortillas into strips, then spread on a baking sheet.

  • Bake in preheated oven until crisp, 10 to 15 minutes. Sprinkle tortilla strips over soup.


Cook’s Note

Suggested toppings: sliced radishes, diced avocado, sliced bell peppers, fresh cilantro.

Nutrition Facts

Servings Per Recipe: 8
Calories: 208.4
% Daily Value *
Protein15.3g31 %
Carbohydrates23.7g8 %
Dietary Fiber3.9g16 %
Fat6.8g11 %
Saturated Fat2.9g15 %
Cholesterol42.9mg14 %
Vitamin A Iu548.4IU11 %
Niacin Equivalents7.4mg57 %
Vitamin B60.4mg25 %
Vitamin C21.1mg35 %
Folate28.2mcg7 %
Calcium61mg6 %
Iron1.7mg10 %
Magnesium46.3mg17 %
Potassium400.7mg11 %
Sodium438.2mg18 %
Thiamin0.1mg11 %
Calories From Fat61



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