by: Christin Mahrlig

posted: 03.27.2020

updated: 08.06.2021

This post may contain affiliate links. Please read my disclosure policy.

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

 

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.

The base of this soup is 2 cans of condensed cream of chicken soup which makes it wonderfully thick and creamy.

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.

 

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.

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

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.

 

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

Try These Other Easy Slow Cooker Soups:

Watch the short video below to see how easy this recipe is to make:

Slow Cooker Chicken Tortilla Soup

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

PREP:

15

mins

COOK:

4

hrs

15

mins

SERVINGS:

8

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Ingredients

• ▢

  1

  cup

  Pace Picante Sauce

• ▢

  2

  (10.5-ounce) cans

  condensed cream of chicken soup

• ▢

  1

  can

  Rotel tomatoes and green chiles

• ▢

  1

  (15-ounce) can

  black beans,

  drained and rinsed

• ▢

  1 1/2

  cups

  canned or frozen corn

• ▢

  1

  teaspoon

  cumin

• ▢

  1

  teaspoon

  hot sauce

• ▢

  1 1/3

  cups

  water

• ▢

  2

  boneless, skinless chicken breasts,

  cut in half

• ▢

  4

  corn tortillas,

  cut into strips

• ▢

  1

  cup

  shredded cheddar cheese

• ▢

  1/4

  cup

  chopped fresh cilantro

• ▢

  sour cream and olives for serving,

  optional

Instructions

• Stir together the first 8 ingredients in a 6-quart slow cooker. Add chicken and spoon the mixture over it to submerge it.

• Cover and cook on LOW for 4 hours.

• Use 2 forks to shred the chicken. Add the tortillas and cheese and stir to mix them in. Cover and cook on LOW for 15 minutes.

• Stir in cilantro and serve with toppings.

Nutrition

Calories:

296

kcal

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