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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.

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


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 mins
COOK: 4 hrs 15 mins


  • 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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64 thoughts on “Slow Cooker Chicken Tortilla Soup”

  1. 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).

  2. 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!”

  3. 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!

  4. 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.

  5. 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!!!

  6. 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 .

  7. 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.

  8. 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.

  9. Christine F.

    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!

  10. 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!

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