Easy and Flavorful Chicken Tortilla Crockpot Soup
Chicken Tortilla Crockpot Soup is the ultimate comfort food—warm, hearty, and bursting with rich Mexican flavors. This slow-cooked soup is perfect for busy weeknights, cold winter days, or whenever you crave a satisfying meal with minimal effort. Just toss the ingredients into your crockpot, let it simmer, and enjoy a delicious homemade soup that the whole family will love!
Why You’ll Love This Recipe
- Set It and Forget It – With the slow cooker doing all the work, you’ll have a delicious soup ready without spending hours in the kitchen.
- Simple Ingredients – Uses pantry staples like canned tomatoes, broth, and taco seasoning.
- Packed with Flavor – The combination of spices, tender shredded chicken, and crunchy tortilla strips makes every bite irresistible.
Ingredients:
For the Soup:
- 1 pound boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 medium onion, diced
- 2 cloves garlic, minced
- 15 oz can chicken broth
- 1 cup water
- 15 oz can corn, undrained
- 15 oz can diced tomatoes and green chiles (e.g., Rotel), undrained
- 11 oz can enchilada sauce
- 1 packet taco seasoning
- 1/2 teaspoon chili powder
For Toppings:
- Shredded cheese
- Crunchy tortilla strips
- Fresh cilantro (optional)
- Sour cream (optional)
- Avocado slices (optional)
Step-by-Step Instructions:
1. Prepare the Chicken:
Place the chicken breasts at the bottom of a 5-quart slow cooker. Season lightly with salt and pepper to taste.
2. Add Vegetables and Liquids:
Layer the diced onion and minced garlic over the chicken. Pour in the chicken broth, water, undrained corn, undrained diced tomatoes with green chiles, and enchilada sauce.
3. Season the Soup:
Sprinkle the taco seasoning and chili powder evenly over the ingredients. Stir gently to combine everything without disturbing the chicken too much.
4. Slow Cook:
Cover the crockpot with the lid and cook on low for 8 to 10 hours, or high for 4 to 5 hours. The chicken will become tender and infused with all the flavors of the broth and spices.
5. Shred the Chicken:
About 15 minutes before serving, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces, then return it to the pot. Stir to distribute the chicken evenly throughout the soup.
6. Final Simmer:
Let the soup simmer for another 10-15 minutes, allowing all the flavors to blend together beautifully.
7. Serve and Enjoy:
Ladle the soup into bowls and top with shredded cheese and crunchy tortilla strips. For extra flavor, garnish with fresh cilantro, a dollop of sour cream, or avocado slices.
Tips & Variations:
- Make it Spicier – Add a diced jalapeño or extra chili powder for more heat.
- Creamy Version – Stir in ½ cup of heavy cream or a handful of shredded cheese for a richer broth.
- Use Leftover Chicken – If you have rotisserie chicken, shred it and add it in the last 30 minutes of cooking.
- Make it Heartier – Add a can of black beans or pinto beans for extra protein and texture.
Storing and Reheating:
- Refrigerate: Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze: Cool the soup completely and freeze in a freezer-safe container for up to 3 months.
- Reheat: Warm on the stovetop over medium heat or microwave in 30-second intervals until heated through.
Final Thoughts
This Chicken Tortilla Crockpot Soup is a must-try recipe that brings bold flavors with minimal effort. Whether you’re meal prepping or making a cozy dinner, this dish is sure to become a household favorite. Enjoy the warm, comforting goodness with a side of tortilla chips and a squeeze of fresh lime.
Happy cooking! 🍲🌮