I remember feeling overwhelmed when I first moved to the U.S. and craved the comforting flavors I grew up with. This crock pot chicken tortilla soup became my go-to “dump and go” recipe, perfect for busy weeknights. It’s simple, cozy, and packed with flavor—just how I like my dinners after a long day. You’ll love how easy and satisfying this soup is.
Table of Contents
Why You’ll Love This Easy Chicken Tortilla Soup Crock Pot
- It’s a true “dump and go” meal that saves time without sacrificing gourmet-style flavor.
- Pro tips ensure the soup isn’t watery, keeping every spoonful rich and delicious.
- Versatile ingredients let you customize it for the whole family, even picky eaters.
- Perfect for busy adults who want quick, comforting dinners without stress.
Ingredients You’ll Need
I love that this recipe uses familiar, pantry-friendly ingredients that pack a punch. I choose boneless skinless chicken breasts here because they’re lean, cook evenly, and are easy on the budget, but chicken thighs also work if you prefer more flavor or want a tender bite. Red enchilada sauce adds a vibrant, tangy depth—feel free to experiment with brands or homemade sauces for different heat levels or smokiness. If you want to save even more, dried beans and chicken thighs swap in nicely.
Ingredients
- 3 tablespoons vegetable shortening
- 1 yellow onion (diced)
- 1 red pepper (diced)
- 1 yellow pepper (diced)
- 2 cloves garlic
- 2 teaspoons salt (divided)
- 2 lbs boneless skinless chicken breasts (about 2-3 breasts)
- 2 cans chicken broth (14.5-ounce cans)
- 14 ounces red enchilada sauce
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 tablespoon taco seasoning (try my Homemade Taco Seasoning recipe)
- 1 1/2 cups half-and-half or heavy cream (optional, for a creamier soup)
- 2-3 tablespoons flour or cornstarch (optional, to thicken)
- 1 can pinto beans (drained, optional)
- 1 1/2 cups frozen corn (optional, do not use canned)
- 1/2 cup fresh cilantro (chopped, for garnish)
My Tried-and-True Tools for This Recipe
- Slow cooker: a reliable, highly-rated model that heats evenly.
- Saute pan: to soften veggies before adding to the crock pot.
- Meat shredding claws: these make shredding chicken fast and mess-free.
- Measuring spoons and cups: for precise seasoning.
- Wooden spoon or heatproof spatula: for stirring.
How to Make Chicken Tortilla Soup Crock Pot (Step-by-Step)
This recipe is as easy as it gets—perfect for busy weeknights. Grab your slow cooker, toss these ingredients in, and let it do the work. A quick 60-second “dump and go” video would be perfect here to show just how effortless it is!
- Melt vegetable shortening in a sauté pan over medium heat. Season diced peppers, onion, and garlic with 1 teaspoon of salt and sauté until tender. Add the cooked veggies to the slow cooker.
- Place chicken breasts on top of the veggies in the slow cooker. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon of salt.
Pro-Tip: For a deeper, smokier flavor, add a teaspoon of smoked paprika along with the chili powder.
- Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°F.
- Remove the cooked chicken and shred or chop it, then return it to the soup. Add any optional ingredients like corn or beans now.
- For creamier soup, stir in 1-2 cups of heavy cream. To thicken, whisk 2-3 tablespoons of flour or cornstarch into the cream before adding. Cook on high for another hour.
- Serve with your favorite garnishes such as fresh chopped cilantro, sour cream, and crispy tortilla strips. Enjoy!
Tips For The Perfect Crock Pot Soup
- Always sauté veggies first to deepen flavor and avoid watery soup.
- Use a cornstarch or flour slurry to thicken your soup if needed.
- Don’t skip the spices; they build the authentic taste that makes this soup special.
- Shred chicken finely for the best texture and even flavor distribution.
Topping Ideas: How to Create a Soup Toppings Bar
A toppings bar is a fun way to customize every bowl exactly how you like it! Start with classics like shredded cheese, sour cream, and chopped fresh cilantro. For a twist, try cotija cheese, thinly sliced radishes, or tangy pickled red onions.
How to Make Crispy Tortilla Strips
- Baked: Cut corn tortillas into thin strips, toss with a bit of oil and salt, and bake at 400°F for 10-12 minutes, flipping halfway.
- Air-Fried: Toss strips with oil and seasoning, then air fry at 375°F for 5-7 minutes until crisp.
- Pan-Fried: Heat oil in a pan, fry strips in batches until golden, then drain on paper towels.
Variations and Recipe Modifications
This soup is super adaptable! Here’s how you can switch things up:
| Variation Type | What to Do | Pro-Tip |
|---|---|---|
| Creamier Soup | Use cream cheese instead of heavy cream for extra richness | Soften cream cheese before stirring in for smooth texture |
| Spicier Soup | Add chipotles in adobo or fresh jalapeños with seeds | Start with small amounts, taste, then add more as desired |
| Dairy-Free | Skip cream or use coconut milk instead | Coconut milk adds subtle sweetness and creaminess |
| Gluten-Free | Use cornstarch instead of flour for thickening | Double-check taco seasoning for gluten-free labels |
What to Serve with Chicken Tortilla Soup
Pair this soup with crusty, buttery sides for a satisfying meal:
- Skillet Cornbread
- Jalapeño Cheddar Biscuits
- A quick Mexican-style slaw made with cabbage, lime juice, and cilantro
- Crispy tortilla chips or warm flour tortillas
Storing, Freezing, and Reheating
Store:
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze:
- Cool completely and freeze in portioned containers for up to 3 months.
Reheat:
- Thaw overnight in the fridge if frozen. Reheat gently on the stove, stirring frequently to prevent burning. Add extra broth if soup gets too thick.
More Soup Recipes You’ll Love
The Ultimate Creamy Sausage Potato Soup
Frequently Asked Questions about Chicken Tortilla Soup Crock Pot
How can I make this soup thicker so it’s not watery?
Sauté your veggies first and use a cornstarch or flour slurry stirred into heavy cream to thicken the soup during the last hour of cooking.
Can I use frozen chicken for this crock pot recipe?
Yes, you can use frozen chicken breasts, but increase cook time to about 5-6 hours on low or 4-5 hours on high to ensure the chicken reaches a safe temperature.
How do I precisely control the spice level?
Adjust chili powder, taco seasoning, or add fresh jalapeños gradually. You can also leave out spicy ingredients and add hot sauce to taste at serving.
My chicken turned out tough, what did I do wrong?
Overcooking can cause toughness. Use a meat thermometer to check for 165°F and avoid cooking beyond that. Also, shredding the chicken finely helps keep it tender in the soup.
How do I double this recipe for a large crowd?
Simply double all ingredients and use a larger slow cooker or two separate cookers. Cooking times remain roughly the same but check chicken temperature before finishing.
Conclusion
This easy crock pot chicken tortilla soup is exactly the kind of comforting, flavorful meal I love making when life gets busy. It’s simple, customizable, and sure to become a family favorite. What’s the one topping you can’t live without on your tortilla soup? Let me know your secret in the comments below! Don’t forget to leave a rating and share the recipe with your friends. Happy cooking!
Follow me on Pinterest for more recipes @aisharecipes
Chicken Tortilla Soup (Crock Pot)
Ingredients
Equipment
Method
- Melt shortening in a saute pan over medium heat. Saute onion, red and yellow peppers, and garlic with 1 teaspoon salt until tender; transfer to the slow cooker.
- Place chicken breasts on top of the vegetables. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon salt.
- Cover and cook on HIGH for 3–4 hours, until the chicken is tender and reaches 165°F.
- Remove chicken, shred or chop, and return to the pot. Stir in optional beans or frozen corn, if using.
- For a creamier/thicker soup, stir in 1–2 cups heavy cream; whisk flour or cornstarch into the cream before adding for extra thickness. Cook on HIGH for about 1 hour more.
- Ladle into bowls and garnish with chopped cilantro. Add sour cream and tortilla strips if desired.
