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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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106 thoughts on “Slow Cooker Chicken Tortilla Soup”

  1. I think serving it over Rice w cilantro and lime and spring onions and tortilla strips on top sounds good

  2. I made this last night and it was AMAZING! Is there a way to tweak it for an instant pot in the case I don’t plan ahead enough for the time of crock pot cooking?

  3. This is a very delicious recipe!!
    I tweaked it a bit – hope you don’t mind.
    I bought and used all the meat from a rotisserie chicken.
    I didn’t add the hot sauce.
    Instead of using ALL water, I mixed up 1 cup of better than bullion, 1.5 – 2 cups half & half and then about 1/2 cup water give or take.
    I added 1 Tablespoon Mexican Oregano (don’t confuse it with the Oregano used in spaghetti) and 4 cloves fresh garlic minced.
    This will be my new go to recipe.
    Ty so much for sharing

  4. This is in my Crock Pot right now and I can’t wait to taste it! Just out of curiosity, any idea what one serving size would be?

  5. Alice Bonar

    I’m cooking this now in the crock pot! Super excited to see how it turns out! I know it will be delicious!

  6. Made this for my husband last week- strictly by the book- and it was PHENOMENAL!!!! Making it again this weekend with some extra spice!! 10/10 recommend!!

  7. This was the easiest and tastiest chicken tortilla soup I’ve made. I used mixed shredded Mexican for the cheese, bc that’s what I had on hand. Family loved it.

  8. I made this recipe quite awhile ago & can’t remember what size can of Ro-Tel I used. Can someone help me with that, please? We really loved it!

    1. Mary Constance

      We loved this so much. I always use unsalted broth instead of water. I used two 10 oz. cans of Rotel (Original and Mexican Style Lime and Cilantro) since we love the added tomato. I will not only make this frequently, but I will make it to share with people for whom you need to do nice things!

  9. This recipe was a hit for my family. It’s so easy that I think my daughter will be able to make it independently!

    1. Loved this recipe. Crushed corn tortillas in bottom of bowl, with a squeeze of fresh lime on top.

      1. Kathy Jamison

        Making today but using a little more seasoning and double the chicken ..we are all meat lovers. Hope it turns out as good as yours looked .oh yeah I chopped a green pepper just because I had one was thinking about chopping a onion.. or adding green onions when serving .

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