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Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.

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Slow Cooker Chicken Tortilla Soup in a bowl.

This is a dump-and-go crock pot recipe with no pre-cooking and easy clean-up. It’s a delicious Mexican meal that’s made mostly with pantry staples: picante sauce, condensed cream of chicken soup, Rotel tomatoes, canned black beans, and canned corn.

The base of this soup is 2 cans of condensed cream of chicken soup which makes it wonderfully thick and creamy.

Slow Cooker Chicken Enchilada Soup only takes a little over 4 hours to make, but can be kept in the crock pot on the “warm” setting after that.

You only need 2 chicken breasts for this recipe so it’s a great way to stretch a little protein into a meal that will serve a lot of people. Very budget friendly!

A cup of shredded cheddar cheese mixed into the soup adds some cheese flavor. Sprinkle more on top when you serve it for extra cheese flavor.

Slow Cooker Chicken Tortilla Soup

Equipment Needed

You will need a 6-quart slow cooker for this recipe. I use the Hamilton Beach 6-Quart Set & Forget Programmable Slow Cooker.

Slow Cooker Chicken Tortilla Soup Recipe Tips:

Cut each chicken breast in half so it will cook faster.

To up the spice of this soup, use “Hot” Rotel tomatoes and “Hot” Picante sauce. I like to serve it with Cholulu sauce for even more heat.

If you don’t have corn tortillas, you can add a handful or two of tortilla chips to the soup.

Can be kept in the refrigerator for 4 to 5 days or frozen in an airtight container for up to 3 months.

Go crazy with the toppings.  The more the better. Diced avocados, chopped cilantro, red onions, olives, pickled jalapenos, and sour cream are all great choices.

Crock Pot Chicken Tortilla Soup

Dinner doesn’t get any easier or more flavorful than this enchilada soup!

Try These Other Easy Slow Cooker Soups:

Watch the short video below to see how easy this recipe is to make:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
PREP: 15 minutes
COOK: 4 hours 15 minutes


  • 1 cup Pace Picante Sauce
  • 2 (10.5-ounce) cans condensed cream of chicken soup
  • 1 can Rotel tomatoes and green chiles
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups canned or frozen corn
  • 1 teaspoon cumin
  • 1 teaspoon hot sauce
  • 1 1/3 cups water
  • 2 boneless, skinless chicken breasts, cut in half
  • 4 corn tortillas, cut into strips
  • 1 cup shredded cheddar cheese
  • 1/4 cup chopped fresh cilantro
  • sour cream and olives for serving, optional


  • Stir together the first 8 ingredients in a 6-quart slow cooker. Add chicken and spoon the mixture over it to submerge it.
  • Cover and cook on LOW for 4 hours.
  • Use 2 forks to shred the chicken. Add the tortillas and cheese and stir to mix them in. Cover and cook on LOW for 15 minutes.
  • Stir in cilantro and serve with toppings.


Calories: 296kcal
Course: Soup
Cuisine: Tex-Mex
Keyword: crock pot, soup

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Slow Cooker Chicken Enchilada Soup

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111 thoughts on “Slow Cooker Chicken Tortilla Soup”

  1. I was a little skeptical because of the simplicity of this recipe but it was phenomenal. I made it exactly as printed except I blended the Rotel. Loved it. This will definitely be a regular soup I make. Thank you.

  2. Mary Warren

    I love this soup. I always make sure to have the ingredients in my pantry. The prep is so easy and the soup is delicious as well as nutritious. Thank you for sharing.

  3. Good comfort food especially in the cool fall weather. I’ve made it several times and it doesn’t get old.

  4. Delicious! I used 1 can cream of Jalepeno soup bc I only had 1 can cream of chicken, I also added 1/× green pepper and 1/2 a chopped onion. I will definitely make this again.

  5. Good day to you, Because I was looking for such an informative article on Google, I found my way to your site, and I must say that the content that you have here is quite fascinating to me.moto x3m

  6. Easy and delicious. Made in Instant Pot. Used chicken thighs. Pressure cooked 12 min, then 10 min natural release. Chicken perfectly tender. Recipe saved!

  7. This is a great recipe. Quick to make and tasty. I didn’t have corn tortillas so subbed in tortilla chip crumbs from the bottom of the bag. Served it with corn bread.

  8. I made this today in a pressure cooker. So delicious and cook time with chicken thighs only took 10 minutes! Thank you so much. This was my first attempt making this soup and it’s going to be a staple in our house.

  9. Made this for dinner everyone loved it even my picky eater son. I used chicken broth instead of water. Had lots of flavor and there is some leftover. Will definitely make it again.

  10. Oh Lordy, this was off the hook delish ! I used thinly sliced Spanish Jalapeno stuffed olives as garnish. So good on this cold, windy, rainy day-AH-AH-AH
    thanks for sharing, easy to make and prep.

  11. Doubled the recipe and fed a family of 8. Everyone loved it. We’re going to have tortilla soup Tuesday instead of taco Tuesday. Incredible easy. Just cooked on high for 4 hours while I did other things.

  12. Tracie Hendrickson

    This was an amazing addition to my weekly dinner ideas for a family of 4. I’m so impresses how you can just throw all these ingredients together in an empty slow cooker and it turns out like a 5-star restaurant soup. Yum

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