Crock Pot Chicken Tortilla Soup is a hearty, flavor-packed meal loaded with tender shredded chicken, beans, corn, peppers, and a rich, creamy broth seasoned with taco spices and enchilada sauce.
It’s an easy dump-and-go slow cooker recipe that’s perfect for busy weeknights, and everyone can customize their bowl with their favorite toppings like crispy tortilla strips, shredded cheese, sour cream, and fresh jalapeños.
Why This Recipe is a Winner!
- The slow cooker does all the work while you get on with your day.
- Perfect for feeding a hungry family or serving a crowd.
- Freezer-friendly for easy future meals.
- Great for meal prep lunches throughout the week.
- A complete meal in one bowl with protein, beans, and vegetables.
Prep Time:
15 minutes
Cook Time:
4 hours
Yield:
Serves 5
Ingredients You’ll Need
- ½ a yellow onion, diced
- 2 bell peppers, diced
- 2 cloves of garlic, minced
- 2 large boneless skinless chicken breast
- 32 ounces chicken broth
- 10 ounces enchilada sauce
- 1 packet of taco seasoning
- 1 cup half and half
- 1 (15.25 oz.) can of pinto beans, drained
- 1 (15.25 oz.) can of black beans, drained and rinsed
- 1 ½ cups frozen corn
- Salt and pepper, to taste
- Optionally, corn starch to thicken the soup
- Plus, any toppings you like- cheese, tortilla strips, jalapeno, sour cream, etc..
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
I added two boneless skinless chicken breasts to my slow cooker and topped them with diced red bell peppers adn onions.
STEP 2:
I added some minced garlic and taco seasoning to the pot followed by some enchilada sauce and chicken broth.
STEP 3:
After 3 hours of cooking on HIGH I removed the chicken breasts from the slow cooker and shredded them.
STEP 4:
I returned the shredded chicken to the pot and added frozen corn, pinto beans and black beans to the pot.
I also added some half and half and a cornstarch flurry and left the soup to continue cooking for an hour.
STEP 5:
I ladled the chicken soup into serving bowls and topped with crispy tortilla strips, shredded cheese, sliced jalapenos and cilantro.
Every spoonful is loaded with tender shredded chicken, hearty beans, sweet corn, and bold Tex-Mex flavor, while crunchy tortilla strips add the perfect finishing touch.
Whether you’re curling up on a chilly evening or feeding a hungry family after a busy day, this Crock Pot Chicken Tortilla Soup is the kind of comforting meal that keeps everyone coming back for seconds.
If you are looking for a simple and delicious slow cooker soup recipe, then you need to try this Crock Pot Chicken Tortilla Soup!
FREQUENTLY ASKED QUESTIONS
Can I use chicken thighs instead of chicken breasts?
- Yes! Boneless, skinless chicken thighs work just as well and stay extra tender in the slow cooker. Cook them for the same amount of time before shredding.
Can I make this soup spicy?
- Absolutely. Add diced jalapeños, chipotle peppers in adobo, cayenne pepper, or your favorite hot sauce to kick up the heat.
Do I have to use half and half?
- No. You can substitute heavy cream for a richer soup or whole milk for a lighter version. The soup will still be delicious.
How do I store leftovers?
- Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Crock Pot Chicken Tortilla Soup
Crock Pot Chicken Tortilla Soup is a hearty, flavor-packed meal loaded with tender shredded chicken, beans, corn, peppers, and a rich, creamy broth seasoned with taco spices and enchilada sauce.
It's an easy dump-and-go slow cooker recipe that's perfect for busy weeknights, and everyone can customize their bowl with their favorite toppings like crispy tortilla strips, shredded cheese, sour cream, and fresh jalapeños.
Ingredients
- ½ of a yellow onion, diced
- 2 red bell peppers, diced
- 2 cloves of garlic, minced
- 2 large boneless skinless chicken breast
- 32 ounces chicken broth
- 10 ounces enchilada sauce
- 1 packet of taco seasoning
- 1 cup half and half
- 1 (15.25 oz.) can of pinto beans, drained
- 1 (15.25 oz.) can of black beans, drained and rinsed
- 1 ½ cups frozen corn
- Salt and pepper, to taste
- Optionally, corn starch to thicken the soup
- Plus, any toppings you like- cheese, tortilla strips, jalapeno, sour cream, etc..
Instructions
- To your crockpot, add the chicken breasts.
- Add the diced onion and bell pepper.
- Add the garlic and taco seasoning.
- Pour in the enchilada sauce and chicken broth.
- Cook on high 3-4 hours or low 6-8.
- For the last hour of cook time, remove the chicken and shred. Return the shredded chicken to the pot.
- Add the beans and frozen corn.
- Add the half and half, and cornstarch slurry, if desired.
- Cook 1 hour more and serve with your favorite toppings.
- Enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 362Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 63mgSodium: 1317mgCarbohydrates: 46gFiber: 10gSugar: 13gProtein: 28g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!