This Crock Pot Chicken Tortilla Soup recipe is one of my favorite soups to make all winter long. My whole family loves it, even the picky ones! It takes less than 10 minutes to prep and it's full of flavor from canned enchilada sauce, diced green chiles, and fire-roasted tomatoes. The crock pot keeps the chicken tender and juicy, and a squeeze of fresh lime at the end makes the flavors pop.
Katie's Recipe Notes
- Truly hands-off: No sautéing onions or browning chicken. Everything goes straight into the crock pot.
- Perfect spice level: Enchilada sauce, diced green chiles, cumin, and oregano bring bold flavor with a nice kick, but not so spicy you break into a sweat!
- Leftovers are delicious: The soup heats up beautifully and the flavor just gets better.
- Budget-friendly ingredients: Canned enchilada sauce, beans, tomatoes, and frozen corn make this a cost-conscious meal.
- Perfect for busy weeknights: Just pop everything into the slow cooker in the morning and let it do the work all day!
- Another family favorite: If you love easy slow cooker dinners, my Slow Cooker Chicken and Rice is another effortless recipe that takes just minutes to prep.
Ingredients You'll Need
- Chicken: Boneless skinless chicken breasts or thighs, your choice.
- Red enchilada sauce: Use mild. Or try my homemade green enchilada sauce for a twist.
- Diced green chiles: Stick with mild unless you like it spicy.
- Black beans: Drain and rinse. Any beans work here.
- Fire-roasted tomatoes: Keep the juices! Regular diced tomatoes are also fine.
- Sweet Corn: Frozen, canned or fresh corn all work fine.
- Fresh Lime Juice: Fresh lime juice added at the end is my secret ingredient. It brightens all the flavors and makes this soup even better.
*Refer to the recipe card below for exact measurements.
Is Chicken Tortilla Soup Gluten-Free?
Since I live with celiac disease, all of my recipes are gluten-free. As long as the soup is served with gluten-free corn tortilla chips, this soup is naturally gluten-free. Check the ingredients list on the enchilada sauce and other ingredients to ensure it does not contain any wheat, barley, or rye.
How To Make Slow Cooker Chicken Tortilla Soup
- Step 1: Dice the onion, mince the garlic, drain the beans.
- Step 2: Toss everything except the lime juice into your crock pot and stir.
- Step 3: Cover with the lid and cook on low for 6-8 hours or high for 3-4 hours until the chicken reaches at least 165°F.
- Step 4: Pull out the chicken, shred or dice it, toss it back in, and squeeze in the lime juice.
- Step 5: Serve with crushed tortilla chips and your desired toppings.
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What To Serve With Chicken Tortilla Soup?
I love this soup with diced avocado on top. My family's favorite toppings are fresh cilantro, shredded cheese, and sour cream.
Beyond that, the soup is plenty filling on its own. Add gluten-free cornbread if you're feeling ambitious, but honestly, this is an easy dinner win as-is.
Can You Freeze Chicken Tortilla Soup?
Absolutely! This soup freezes beautifully for up to 3 months. Freeze any leftovers, or make a double batch, so you have an easy dinner ready for busy weeks.
Let the soup cool completely, transfer to a freezer-safe container (squeeze out as much air as possible), and reheat on the stovetop when you're ready.
How Long Does Chicken Tortilla Soup Last In The Fridge?
Leftovers will keep in an airtight container for 3-5 days. The flavors actually get better as they sit, making it one of my favorites for meal-prep! Reheat on the stovetop for best results.
More Family-Friendly Soup Recipes
Recipe
Crock Pot Chicken Tortilla Soup
Ingredients
- 1 pound boneless, skinless chicken breast
- 1 onion (diced)
- 3 cloves garlic (minced)
- 3 cups chicken broth
- 1 (19 ounce) can red enchilada sauce
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 1 (15 ounce) can black beans (drained and rinsed)
- 1 (4 ounce) can mild diced green chiles
- 1 cup frozen sweet corn
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon pepper
- 1 lime (juiced)
For Serving
- 1 bag tortilla chips
- avocado, sour cream, shredded cheese, cilantro, lime wedge (optional garnishes)
Instructions
- Add all ingredients, except the lime juice, to slow cooker. Stir.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until chicken is cooked through to 165°F and tender.
- Remove chicken and shred with two forks or dice. Return to the crock pot. Add the juice of one lime and stir.
- To serve: Add soup to bowl and top with crushed tortilla chips. Add desired garnishes such as diced avocado, sour cream, shredded cheese, cilantro, or extra lime wedges.
Notes
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Estimated Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Bob Parks says
I have been meaning to make this ever since the recipe came out 2 months ago. Totally trivial to make. I did cut back on the size of it to fit my 3 quart crock pot. I still use the full cans of beans, etc and used a smaller can of enchilada sauce.
It came out REALLY good! Even the chili-phobic member of the family loved it. Make sure to add the lime juice. That made a dramatic improvement to the (already good) flavor.
Kathy says
Made this for supper tonight. So good! And easy. Thanks for the recipe!