Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup takes just 10 minutes of prep and delivers bold, Tex-Mex flavor in every bite. Let your crockpot handle the work while you enjoy a cozy, satisfying dinner.
Try my Slow Cooker Lasagna Soup, Slow Cooker Chicken Pot Pie Soup & Slow Cooker Potato Soup next!
Crockpot Chicken Tortilla Soup
Loaded with tender chicken, beans, corn, and zesty enchilada sauce, this hearty soup is topped with crispy tortilla strips for the ultimate comfort meal.
Ingredients
2 pounds boneless skinless chicken breasts
1 ounce packet taco seasoning
32 ounce chicken broth
15 ounce red enchilada sauce
15 ounce can black beans, drained
14.5 ounce can petite diced tomatoes
10 ounce bag frozen corn, thawed
2 (4 oz) cans mild diced green chiles
1 large onion, diced
3-4 garlic cloves, minced
1 bay leaf
Fresh cilantro, for garnish
Crispy tortilla strips, for topping
Step by Step Instructions
STEP ONE – Place chicken breasts into the bottom of a slow cooker pot and season all over with taco seasoning.
STEP TWO – Add the chicken broth, enchilada sauce, black beans, diced tomatoes, frozen corn, diced green chiles, onions, garlic, and bay leaf.
STEP THREE – Cover with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked through and tender.
STEP FOUR – Once cooked, remove the breasts from the slow cooker and transfer to a chopping board. Shred into smaller chunks using two forks and then return to the soup. Stir to combine.
STEP FIVE – Garnish with fresh chopped cilantro and serve with crispy tortilla chips, cheese, sour cream, jalapenos, and lime wedges. Enjoy!
Storage Instructions
Allow to cool completely before covering. Store leftovers in an airtight container in the refrigerator for 3-4 days.
Best Chicken Tortilla Soup
- Total Time: 6 hours 10 minutes
- Yield: 8 servings 1x
Ingredients
2 pounds boneless skinless chicken breasts
1 ounce packet taco seasoning
32 ounce chicken broth
15 ounce red enchilada sauce
15 ounce can black beans, drained
14.5 ounce can petite diced tomatoes
10 ounce bag frozen corn, thawed
2 (4 oz) cans mild diced green chiles
1 large onion, diced
3–4 garlic cloves, minced
1 bay leaf
Fresh cilantro, for garnish
Crispy tortilla strips, for topping
Instructions
- Place chicken breasts into the bottom of a slow cooker pot and season all over with taco seasoning.
- Add the chicken broth, enchilada sauce, black beans, diced tomatoes, frozen corn, diced green chiles, onions, garlic, and bay leaf.
- Cover with lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is fully cooked through and tender.
- Once cooked, remove the breasts from the slow cooker and transfer to a chopping board. Shred into smaller chunks using two forks and then return to the soup. Stir to combine.
- Garnish with fresh chopped cilantro and serve with crispy tortilla chips, cheese, sour cream, jalapenos, and lime wedges. Enjoy!
Notes
Storage Instructions: Allow to cool completely before covering. Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
