Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.
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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.
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.
Dinner doesn’t get any easier or more flavorful than this enchilada soup!
Try These Other Easy Slow Cooker Soups:
- Crock Pot Spicy Vegetable Beef Soup
- Crock Pot Cheesy Ham and Corn Chowder
- Slow Cooker Brunswick Stew
- Slow Cooker Spicy Cabbage Beef Soup
Watch the short video below to see how easy this recipe is to make:
Slow Cooker Chicken Tortilla Soup
Ingredients
- 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
Instructions
- 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.
Nutrition
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Yes!! This was the easiest and best soup ever and it’s a long-term keeper, especially when in our RV. I added chopped avocados to soup bowls. Only other adjustment was reducing hot sauce to 1/2 tsp. It was perfect.
I was hesitant about using condensed canned soup as a base (I may try cream and chicken broth next time).
Simple and delicious !
Awesome recipe. Whole family loved it!!! Definitely will make again!!!
Seriously can’t believe how much flavor is in here considering how little spices are in this recipe. Absolutely delicious!! Most definitely going into the “keepers!”
This recipe is fantastic. The only adjustments I made were adding diced red peppers, a cup of chicken broth instead of the water, half can of pinto beans, and cayenne pepper. I also added half a stick of cream cheese about 20 mins before it was done, and only topped it with cheese and tortilla strips. My whole family inhaled it!
So yummy! Definitely will be making this monthly. Thank you!
For an instant pot, do I place the setting on “pressure cook-low” or “soup/broth”?
Is there an insta pot version of this?
Okay… by FAR the BEST soup I’ve ever made!! I followed the recipe exactly besides just switching out 1 cup of water for chicken broth and it turned out amazing!! Garnished with some avocado, cheese, sour cream and a little onion and chips…. incredible.
This was my first time making soup. It was EXTREMELY easy and my husband and I fought over the whole thing until the last bite. I will be making this weekly for sure!!!
Did you drain the beans/corn?
I used parts of a rotisserie chicken, so I did not cook it for 4 hrs (2) and it is excellent. Will be making this again and again .
Do you happen to know if this soup would freeze well? Would love to try it out and freeze the other half for a quick meal another time.
For a vegetarian option- skip chicken and chicken soup. Use cream of cheddar soup, (or Cr of celery, potato or mushroom) veggie broth if more liquid needed. I add carrots and celery to up the veggie content.
Can you cook on high for 2 hours??
Can you put on low for 2 hours?
I added yellow onions, red onions, cayenne pepper, and seasoned the chicken first… everything else I had except for cilantro, and I did not put the corn tortillas in, but added 4 corn tortilla chips and a sprinkle of more cheese in my bowl. I slow cooked this for longer than 4 hours, probably around 6 to 7 hours because I started making it too early, but left it in until we were ready to eat… so delicious! Thank you so much for sharing this recipe!
Would it work if I didn’t add the tortillas or the tortilla strips?
Can you not have the black beans in it and it still be good to eat?
Yes
Hi Christin,
I was wondering, could you make this in an instant pot? This is my favorite appliance now and was wondering if I could use it.
Stay safe during these most difficult, sad times for our country/world. May God Bless Us All!
Thank you!
Susan