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.
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.
Storage
Can be kept in the refrigerator for 4 to 5 days or frozen in an airtight container for up to 3 months.
Dinner doesn’t get any easier or more flavorful than this enchilada soup!
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Pin ItTry These Other Easy Slow Cooker Soups
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Slow Cooker Chicken Tortilla Soup
Equipment
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Followed the recipe exactly and one of my family’s s new favorite meals! Thank you!
I think serving it over Rice w cilantro and lime and spring onions and tortilla strips on top sounds good
It was wonderful!!
Does putting in regular corn tortillas in the soup, make them soggy?
Was the half in half in place of the cream soup or in addition to? Thanks
Will this freeze well? Would love to make a bunch and freeze 🙂
Could you make this in the instant pot?
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?
Excellent!
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
Sounds easy and tasty