Name: Slow Cooker Chicken Tortilla Soup: An Easy Weeknight Meal
Prep time: 15 min
Cook time: 500 min
Total time: 515 min
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; shredded cheese; crunchy tortilla strips

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Welcome to Sweet Emily, where we make baking and cooking simple for busy parents and beginners! Get ready for a comforting, flavorful crockpot chicken tortilla soup that practically makes itself. This recipe highlights the ultimate ease of slow cooker preparation. It delivers rich, spicy flavors and hearty chicken with minimal effort, promising a new family-favorite weeknight meal.

Why You’ll Love This Recipe

You’ll absolutely adore this slow cooker chicken tortilla soup for many reasons. It’s incredibly simple to prepare and packed with delightful flavors.

Hands-Off Cooking: Your slow cooker does all the work, giving you precious time back for other activities.
Deep, Savory Flavors: Enjoy a wonderful blend of Mexican-inspired spices and ingredients that meld beautifully over hours.
Highly Versatile: Easily customize this soup to fit your family’s tastes or dietary needs with simple substitutions.
Comforting & Satisfying: This hearty, warm soup is the perfect comforting meal on a chilly evening.
Freezer-Friendly: Make a big batch and freeze portions for quick, delicious meals whenever you need them.

Ingredients

Gather your simple ingredients to create this delicious crockpot chicken tortilla soup. You’ll need fresh chicken, pantry staples, and vibrant toppings.

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
Shredded cheese, for topping
Crunchy tortilla strips, for topping

Notes & Substitutions

Chicken: Boneless, skinless chicken thighs or tenderloins work equally well in this slow cooker chicken tortilla soup.
Broth: Choose low-sodium chicken broth to control the overall salt content in your soup.
Spice: Adjust the heat by using mild, medium, or hot enchilada sauce and more or less chili powder.
Vegetables: Feel free to swap canned corn for fresh or frozen varieties. Omit the onion if you prefer, or add bell peppers.
Beans: For extra heartiness and fiber, stir in a can of drained and rinsed black or pinto beans.
Seasoning: Make your own taco seasoning blend for a custom flavor profile without excess sodium.

Equipment

You won’t need many special tools for this easy chicken tortilla soup recipe. These common kitchen items will ensure a smooth cooking process.

5-quart (or larger) slow cooker
Measuring cups and spoons
Two forks, for shredding chicken
Sharp knife and cutting board

Instructions

Making this delicious crockpot chicken tortilla soup is incredibly straightforward. Just follow these easy steps for a flavorful meal.

Place 1 pound boneless, skinless chicken breasts in the bottom of your 5-quart crock pot. Season the chicken generously with a bit of salt and pepper, to your taste preference. Add the finely diced medium onion and minced garlic cloves around the chicken in the pot.

Next, pour in the liquids and canned goods. This includes the 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 the 10 ounce can enchilada sauce. Sprinkle the entire mixture with 1 packet taco seasoning and ½ teaspoon chili powder. Give everything a good stir to combine the seasonings and ingredients thoroughly.

Put the lid on your slow cooker and cook on the LOW setting for about 8-10 hours, or on HIGH for 4-5 hours. The chicken should be very tender and easy to shred. About 15 minutes before you plan to serve, carefully remove the cooked chicken breasts from the pot. Use two forks to easily shred the chicken right on your cutting board or in a shallow bowl. The chicken will be wonderfully tender and shred effortlessly.

Return the shredded chicken to the pot with the soup. Stir it well to ensure the chicken is evenly distributed throughout the flavorful broth. Let the soup cook for an additional 15 minutes to heat the shredded chicken through and allow the flavors to meld further. Serve this delightful slow cooker chicken tortilla soup hot, topped with plenty of shredded cheese and crunchy tortilla strips.

Pro Tips & Troubleshooting

These expert tips will help you achieve the best crockpot chicken tortilla soup every time. They also address common issues.

Shredding Chicken: Shred chicken easiest when it’s still warm. Two forks, pulling in opposite directions, make quick work of it.
Thickening Soup: If you prefer a thicker soup, mix a cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water) into the hot soup, or stir in crushed tortilla chips.
Adjusting Spice: For more heat, increase chili powder or use a spicier Rotel. To mellow it, add a dollop of sour cream to your bowl.
Flavor Boost: For an even deeper flavor, briefly sauté the onion and garlic in a pan before adding them to the slow cooker (optional step).
Preventing Watery Soup: Use Rotel and corn undrained. Their liquid contributes essential flavor and helps the consistency.
Avoid Dry Chicken: Don’t overcook your chicken, especially on the high setting. Remove it promptly once it’s easily shreddable.
Creamier Texture: For a richer, creamier chicken tortilla soup, stir in a splash of heavy cream or half-and-half just before serving.

Serving, Storage & Variations

This slow cooker chicken tortilla soup is wonderfully versatile. Here’s how to serve it, store it, and even try new variations.

Serving Suggestions

Elevate your soup experience with a variety of delicious toppings and sides.

Cheese Options: Offer shredded cheddar, Monterey Jack, Colby Jack, or a Mexican blend.
Fresh Toppings: Garnish with creamy avocado slices, fresh cilantro, a squeeze of lime juice, or thinly sliced jalapeños for a kick.
Accompaniments: Serve alongside warm cornbread, a simple side salad, or a scoop of fluffy rice for a complete meal.

Storage

Enjoy your homemade soup for days to come with proper storage.

Refrigerate: Store any cooled leftover crockpot chicken tortilla soup in an airtight container in the refrigerator for up to 3-4 days.
Freeze: For longer storage, transfer the cooled soup to freezer-safe bags or containers. It keeps well for up to 3 months.
Reheat: Thaw frozen soup overnight in the fridge. Reheat gently on the stovetop over medium-low heat or in the microwave until hot.

Variations

Get creative with your crockpot chicken tortilla soup by trying these delicious twists.

Vegetarian/Vegan: Substitute vegetable broth for chicken broth, add extra vegetables like bell peppers or zucchini, and omit cheese or use vegan alternatives.
Protein Swap: Instead of chicken breasts, use browned ground turkey or beef for a different texture and flavor profile.
Smoky Flavor: A pinch of smoked paprika or chipotle powder adds a wonderful depth and smoky warmth to the soup.
Beans & Veggies: Enhance the soup with additional ingredients like canned black beans, pinto beans, or diced bell peppers for extra nutrition.

Nutrition Information

Here’s an estimated nutritional breakdown for one serving of this slow cooker chicken tortilla soup.

Nutrient	Amount
Calories	172 kcal
Carbohydrates	18 g
Protein	19 g
Fat	3 g
Saturated Fat	5 g
Cholesterol	77 mg
Sodium	1422 mg
Fiber	3 g
Sugar	8 g
Serving Size	1 serving

Note: These are estimated values based on the ingredients listed and may vary depending on specific brands and serving sizes. Always consult a professional for dietary advice.

For general guidelines on healthy eating, you can refer to information provided by the Dietary Guidelines for Americans.

FAQ

Got questions about this delicious chicken tortilla soup? We’ve got answers!

What is the best way to shred chicken for this soup? The easiest method is to use two forks. Simply pull the cooked chicken in opposite directions while it’s still warm, and it will shred effortlessly.
Can I make this on the stovetop or in an Instant Pot? Yes, you can adapt this recipe. For a stovetop version, simmer ingredients until chicken is cooked. For an Instant Pot, cook on high pressure for 10-12 minutes.
How can I thicken chicken tortilla soup? To thicken your soup, create a slurry with cornstarch and cold water, then stir it into the hot soup. You can also crush and add a handful of tortilla chips to absorb liquid.
What are some creative topping ideas for chicken tortilla soup? Try crushed Fritos, a dollop of sour cream or Greek yogurt, pickled jalapeños, or even a sprinkle of crumbled cotija cheese.
How long does homemade crockpot chicken tortilla soup last in the fridge? Your homemade soup will stay fresh and delicious in an airtight container in the refrigerator for up to 3-4 days.

Food safety experts provide valuable advice on safe cooking temperatures for poultry.

Conclusion

This crockpot chicken tortilla soup truly offers a perfect blend of ease, deliciousness, and adaptability. It’s a hearty, flavorful meal that practically cooks itself, freeing up your time while still delivering incredible taste. We encourage you to try this ultimate comfort food soon. This slow cooker chicken tortilla soup is sure to become a cherished family meal in your home.