Home » Recipes » Soups and Stews » 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.

Spicy Southern Kitchen participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

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 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

Want to Save This Recipe?

Slow Cooker Chicken Enchilada Soup

Disclosure: This post contains affiliate links.

Leave a Comment

Your email address will not be published.

Recipe Rating

I accept the Privacy Policy

99 thoughts on “Slow Cooker Chicken Tortilla Soup”

  1. This recipe is delicious just as it is written. You could tweek it if you don’t like certain ingredients, but I didn’t change a thing. Thank you for sharing this recipe, because it’s a keeper.

  2. OMG! This recipe was so easy and ABSOLUTELY DELICIOUS! I cooked this overnight and woke up to an aroma out of this world. If you haven’t tried it, what are you waiting for?!?! ❤

  3. Delicious creamy soup. The flavor is outstanding and just spicy enough. Will definitely make again!!

  4. I think this is the best tortilla soup recipe I’ve ever tasted! My friends and family think it’s good enough to sell..lol!

  5. The best soup I’ve ever tasted! I’ll never eat this in a restaurant again when it comes out this delicious. A definite winner!

  6. The best – I make this all the time for friends and neighbors who need a meal. Use mild picante sauce and Rotel and leave out the hot sauce to make sure it works for sensitive tummies. Deliver with cornbread and fruit for a great meal with leftovers. Also my family’s favorite fall and winter soup!

  7. Karen Jackson

    Made this recipe last night, and it was delicious. I followed the recipe exactly except for using chicken broth instead of water. My whole family loved it. Will definitely be making again!!

    1. Karen – I did the same thing and will the from now on. Going to add avocado as a topping too. So good!

  8. David Bagnoni

    This was delicious but I used the hot pecante which really elevated the heat. I also used fresh corn which gave the soup a nice crunch.

  9. Found this recipe on Pinterest. It is super simple and delicious! I used boneless, skinless chicken thighs and a full 8 oz bag of cheese since I am feeding teenagers and the loved it!

  10. Joan Bindel

    Super recipe! I will be making this one again and again. I did not put the cheese and tortillas in the crockpot. We just topped the soup with cheddar, crushed tortilla chips, and a little sour cream. What I love about the recipe is that it has a great foundation and you can get creative with the toppings! Thank you for making my Sunday night dinner an easy one!

Scroll to Top