Crockpot Chicken Tortilla Soup Recipe

Introduction

Crockpot Chicken Tortilla Soup is a comforting and flavorful dish perfect for busy days. This easy slow cooker recipe combines tender chicken, beans, corn, and spices for a hearty meal. Add your favorite toppings to customize it just the way you like.

Ingredients

• 2 boneless skinless chicken breasts
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 can black beans, drained and rinsed
• 1 can Mexicorn (corn with peppers) or regular corn
• 1 jalapeño, seeded and chopped
• 1 small onion, chopped
• Fresh cilantro, chopped (for stirring in at the end)
• Juice of 1 lime (for stirring in at the end)
• Optional toppings: tortilla strips, shredded cheese, diced avocado

Instructions

1. Step 1: Add the chicken breasts, enchilada sauce, chicken broth, cream of chicken soup, black beans, Mexicorn, jalapeño, and onion to the slow cooker.
2. Step 2: Cover and cook on low for 6-8 hours or until the chicken is cooked through and the soup has thickened.
3. Step 3: Remove the chicken breasts and shred them using two forks, then return the shredded chicken to the soup.
4. Step 4: Stir in the chopped cilantro and a splash of fresh lime juice. Taste and adjust seasoning if needed.
5. Step 5: Serve hot with your favorite toppings such as tortilla strips, shredded cheese, and diced avocado.

Tips & Variations

• Use boneless skinless chicken thighs instead of breasts for a richer flavor.
• Substitute canned or frozen corn if Mexicorn is unavailable, or use fresh corn cut off the cob.
• If using rotisserie chicken, reduce cooking time to 3 hours on high or 5 hours on low.
• Add diced tomatoes with green chiles or extra beans like pinto for more texture and taste.
• Swap out seasonings for a packet of taco seasoning, but expect a saltier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave until heated through. The soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can cook it on the stovetop by simmering all the ingredients in a large pot over low heat until the chicken is tender and the flavors meld, about 1 to 1.5 hours. Shred the chicken before serving.

What can I use instead of cream of chicken soup?

If you prefer to avoid canned soups, you can make a simple roux with butter and flour, then add chicken broth and a splash of cream or milk to achieve a similar creamy texture.

Crockpot Chicken Tortilla Soup Recipe

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★★★★★

4.9 from 139 reviews

This Crockpot Chicken Tortilla Soup is a hearty and flavorful slow-cooked meal featuring tender chicken breasts simmered with black beans, Mexicorn, jalapeño, enchilada sauce, and cream of chicken soup. Finished with fresh lime and cilantro, and topped with your choice of tortilla strips, cheese, and avocado, it’s a comforting, easy-to-make dish perfect for any day.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 6-8 hours on LOW or 3-4 hours on HIGH
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 2–3 boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) Mexicorn (corn mixed with peppers and spices) or substitute with regular canned/frozen/fresh corn
• 1 jalapeño, seeded and finely chopped
• 1 can (10 oz) red enchilada sauce
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 small onion, finely chopped

Seasonings

• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Finishing Ingredients

• Fresh lime juice (from 1 lime)
• 1/4 cup chopped fresh cilantro

Optional Toppings

• Tortilla strips or tortilla chips
• Shredded cheese (cheddar or Mexican blend)
• Diced avocado
• Sour cream
• Sliced black olives
• Green onions, chopped

Instructions

1. Prepare ingredients: Rinse and drain the black beans, chop the jalapeño and onion, and gather all ingredients except cilantro and lime juice.
2. Combine in slow cooker: Add chicken breasts, black beans, Mexicorn, jalapeño, red enchilada sauce, chicken broth, cream of chicken soup, chopped onion, cumin, garlic powder, salt, and pepper to the slow cooker. Stir gently to combine.
3. Cook the soup: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and tender, and the soup has thickened slightly.
4. Shred chicken: Remove the chicken breasts from the slow cooker and shred them with two forks. Return shredded chicken to the slow cooker and stir to combine.
5. Finish with fresh flavors: Stir in freshly squeezed lime juice and chopped cilantro into the soup right before serving to brighten flavors.
6. Serve with toppings: Ladle the soup into bowls and garnish with tortilla strips, shredded cheese, diced avocado, sour cream, black olives, or green onions as desired.

Notes

• You can substitute boneless skinless chicken thighs for breasts for a juicier result.
• If using rotisserie chicken, add it in later and reduce slow cooking time to 3 hours on HIGH or 5 hours on LOW.
• Additional canned diced tomatoes with green chiles or extra beans (like pinto) can be added for variety.
• A packet of taco seasoning may replace individual seasonings, but expect a saltier soup.
• Serve with a bed of white rice to make the meal more filling.
• For convenience, tortilla chips can be used instead of homemade tortilla strips as a topping.

Keywords: Chicken Tortilla Soup, Crockpot Soup, Slow Cooker Soup, Mexican Soup, Comfort Food, Easy Dinner, Chicken Soup