Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup is full of Tex-Mex flavor and is wonderfully filling and satisfying.

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This is a dump-and-go crock pot recipe with no pre-cooking and easy clean-up. It’s a delicious Mexican meal that’s made mostly with pantry staples: picante sauce, condensed cream of chicken soup, Rotel tomatoes, canned black beans, and canned corn.

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Slow Cooker Chicken Enchilada Soup only takes a little over 4 hours to make, but can be kept in the crock pot on the “warm” setting after that.

You only need 2 chicken breasts for this recipe so it’s a great way to stretch a little protein into a meal that will serve a lot of people. Very budget friendly!

A cup of shredded cheddar cheese mixed into the soup adds some cheese flavor. Sprinkle more on top when you serve it for extra cheese flavor.

Equipment Needed

You will need a 6-quart slow cooker for this recipe. I use the Hamilton Beach 6-Quart Set & Forget Programmable Slow Cooker.

Slow Cooker Chicken Tortilla Soup Recipe Tips

Cut each chicken breast in half so it will cook faster.

To up the spice of this soup, use “Hot” Rotel tomatoes and “Hot” Picante sauce. I like to serve it with Cholulu sauce for even more heat.

If you don’t have corn tortillas, you can add a handful or two of tortilla chips to the soup.

Go crazy with the toppings. The more the better. Diced avocados, chopped cilantro, red onions, olives, pickled jalapenos, and sour cream are all great choices.

Storage

Can be kept in the refrigerator for 4 to 5 days or frozen in an airtight container for up to 3 months.

Dinner doesn’t get any easier or more flavorful than this enchilada soup!

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Try These Other Easy Slow Cooker Soups

• Crock Pot Spicy Vegetable Beef Soup
• Crock Pot Cheesy Ham and Corn Chowder
• Slow Cooker Brunswick Stew
• Slow Cooker Spicy Cabbage Beef Soup
• Slow Cooker Creamy Tortellini and Sausage Soup
• Slow Cooker Bacon Cheeseburger Soup

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