Crock Pot Chicken Tortilla Soup
This is the best Crock Pot Chicken Tortilla Soup! It is easy to make and is a family favorite. The flavors of a chicken tortilla in a soup!
A WARM AND COMFORTING SOUP RECIPE
You are going to love this recipe for Crock Pot Chicken Tortilla Soup! Now, I don’t want you to look at the list of ingredients and get overwhelmed here. I promise this won’t take you more than 5-10 minutes to throw in the crock pot. It can easily be put on before you go to work in the morning and be ready by the time you get home.
This soup is fantastic! it’s so easy too. I will definitely make this again and often!
– Jane
FREQUENTLY ASKED QUESTIONS:
Mainly it is made with shredded chicken, chicken broth, taco seasoning, enchilada sauce and Rotel. Other flavors like garlic, onion and corn can be added.
We serve it with cornbread. You could also serve it with a side salad.
Yes. Canned black beans or pinto beans would be excellent in this.
I like to serve this soup topped with shredded cheese and some crispy tortilla strips (you can usually find those located in the same grocery aisle as salad toppings.) You can also try some avocado, a slice of lime and some freshly chopped cilantro.
Yes, chicken tortilla soup can be made vegetarian or vegan by omitting the chicken and using vegetable broth instead of chicken broth. You can also add additional vegetables, such as bell peppers, zucchini, or squash, to the soup to give it more flavor and nutrients. To make the soup vegan, you can also omit the cheese or use vegan alternatives.
Yes, chicken tortilla soup can be frozen. To freeze the soup, allow it to cool completely and then transfer it to an airtight container or a freezer-safe zip-top bag. The soup will keep in the freezer for up to 3 months. To serve, thaw the soup in the refrigerator and then reheat it on the stove over medium heat until it is heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless, skinless chicken breasts – you can use chicken thighs or chicken tenderloins.
- onion – if you don’t like onion, just leave it out.
- garlic – I try to use freshly minced garlic when I can, you will always get a better flavor but you can certainly use the jarred stuff if that is what you have on hand.
- chicken broth – if you are sensitive to sodium at all, I would definitely recommend a low to no sodium chicken broth.
- water – if you didn’t want to use water, you could use more chicken broth.
- corn – don’t like corn? Just leave it our or perhaps substitute with beans.
- diced tomatoes and green chiles – the brand name for this is “Rotel” but you can use the store brand.
- red enchilada sauce – I always buy the mild version but if you want to kick this up a bit, go with the medium or hot.
- taco seasoning – grab a packet of taco seasoning or make Homemade Taco Seasoning.
- salt and pepper – this is really to your taste.
- shredded cheese, for topping – if you want a kick of spice, try using pepper jack cheese.
- crunchy tortilla strips, for topping – these can usually be found in the salad aisle of your grocery store.
HOW TO MAKE CHICKEN TORTILLA SOUP:
Place chicken breasts in the bottom of your crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in chicken broth and water. Then add in corn, diced tomatoes and enchilada sauce. Sprinkle in taco seasoning and chili powder. Then give it all a good stir. Put the cover on and cook on low for about 8-10 hours.
About 10-15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily. Then put shredded chicken back in pot. Stir again.
Let cook for additional 15 minutes. Then serve!
CRAVING MORE RECIPES?
Originally published: December 2012
Updated photos & republished: September 2025
Crock Pot Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- salt and pepper, to taste
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 14.5 ounce can chicken broth
- 1 cup water
- 15.25 ounce can corn, undrained
- 10 ounce can diced tomatoes and green chiles (Rotel), undrained
- 10 ounce can enchilada sauce
- 1 packet taco seasoning
- ½ teaspoon chili powder
For topping:
- shredded cheese
- crunchy tortilla strips
Instructions
- Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot.
- Season with a bit of salt and pepper, to taste.
- Add in 1 medium onion, finely diced and 2 cloves garlic, minced.
- Then pour in 14.5 ounce can chicken broth, 1 cup water, 15.25 ounce can corn, undrained, 10 ounce can diced tomatoes and green chiles (Rotel), undrained, and 10 ounce can enchilada sauce.
- Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and give it all a good stir.
- Put the lid on and cook on low for about 8-10 hours.
- About 15 minutes before serving, take the chicken breasts out and shred them using two forks. The chicken will shred very easily.
- Then put shredded chicken back in pot and stir.
- Let cook for additional 15 minutes. Then serve. Top with shredded cheese and crunchy tortilla strips.
Video
Notes
- Serve with shredded cheese and crispy tortilla strips.
- Feel free to add any beans you like in here. Black beans go well with this soup. Also, some folks like to top this with diced avocado as well as fresh cilantro.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Are you able to add in anything to make it a creamier base? If so what do you recommend and how much for a 12 servings portion.
I’m sorry, this is the only way I’ve ever made it. You might have to experiment a bit 🙂
My daughter made this for Christmas and it was delicious. Is it possible to use rotisserie chicken and how long would I need to cook it?
Great additions in comments.
Yay! So happy to hear that. I think you could definitely use rotisserie chicken. In that case, you’d just be heating it up until everything is warm 🙂
I made this on New Year’s Day. It was so easy to make. I cooked it on low for 7-8 hours. If I had black beans, I would have added them. The recipe is delicious as is! I did throw in about a cup of rice I had cooked. Two days later, still eating it and it’s even more delicious than the first day!
Thanks so very much Diane!! I appreciate you taking the time to come back and comment!
Amazing recipe! Tons of flavor and effortless! I would suggest adding 2 cans of black beans and another can of corn.
Hi, its cooking now!! can this be cooked on high for shorter time?
I think you could. The main thing is getting the chicken fully cooked. I think sometimes the longer the soup simmers, the better it gets 🙂
I love this soup! I use frozen corn instead , add 2 cans of black beans, add an extra can of hot rotel, a green and red bell pepper to mine and it’s so good! The base recipe is amazing as well. Thank you! My favorite crock pot recipe I’ve ever found.
First off let me express that I am not that much of a soup person. Maybe ham and bean or chili BUT I loved this soup. I switched out the corn for two different kinds of beans (black and pinto). I also added some cumin (one of my favorite spices). Being single, I like to store soups in small mason jars and put in the freezer. This way I can take out a jar at a time and it will make a couple of great meals…especially if I come home from work at noon. It’s quick to heat up this soup in a bowl. This soup has been a hit with me. So easy. Thanks bunches.
How long to cook on high? If possible?
General rule of thumb is 1 hr on high equals 2 hrs on low…..so basically half of the time
My favorite fall/winter soup! I lost track how many times I have made this and never get tired of it. During my last pregnancy I had gestational diabetes and this soup is what I lived off of for months and still go to it for a delicious and easy meal. I add black beans and an extra can of enchilada sauce then top with fresh onion, cheddar cheese. sour cream, and tortillas. so good!
Easy and amazing!!!
sooooo good!!! better than any restaurant. I made as is and doubled it with no complications.
thanks you!!!
That makes me so happy to read Heather!! Thanks so very much for coming back to comment!
I am a widow and like to make soups/stews in a crockpot (anything easy) and then I store them in glass jars in the freezer and then when I want a hot soup; I take a jar from the freezer and let it thaw so I can have some quick and easy when I get home from work. I am excited to try this! This would be great in the winter especially with leftover roasted chicken. Anymore it is cheaper to buy a “roasted” chicken then to buy a chicken and roast it yourself. I can also share a jar with my kids.