Slow Cooker Chicken Tortilla Soup
This Slow Cooker Chicken Tortilla Soup is an easy, flavorful dump-and-go dinner made with tender shredded chicken, red and yellow bell peppers, black beans, corn, diced tomatoes, and red enchilada sauce. Everything cooks together in the crockpot with diced green chiles, chicken broth, and warm Tex-Mex seasonings to create a hearty, comforting soup that’s perfect for busy weeknights. Top each bowl with shredded cheese, fresh cilantro, and crunchy tortilla chips for a family-friendly dinner everyone will love!
If you’re looking for an easy crockpot chicken tortilla soup recipe, this one couldn’t be simpler! There’s no need to sauté vegetables or cook the chicken ahead of time. Just add everything to your slow cooker, let the flavors come together, and shred the chicken before serving. The red enchilada sauce adds a rich, savory flavor, while the sweet bell peppers, corn, and black beans make every spoonful delicious. It’s the perfect combination of a slightly smoky, mildly spicy broth and hearty ingredients, without requiring hours of hands-on cooking.
One of my favorite things about this slow cooker chicken tortilla soup with enchilada sauce is how easy it is to customize. Keep it mild for the kids, add jalapeños for extra heat, or set out a toppings bar so everyone can make their bowl exactly how they like it. Plus, this soup is perfect for meal prep, makes delicious leftovers, and freezes beautifully for those nights when you need a quick dinner. If you love easy, comforting recipes like this one, be sure to try my White Chicken Chili, Slow Cooker Chicken Tortellini Soup, or Creamy Ravioli Soup next!
Why You’ll Love This Slow Cooker Chicken Tortilla Soup
- Easy dump-and-go recipe: No sautéing or complicated prep work required. Just add everything to your slow cooker and let it do the work.
- Made with simple ingredients: This recipe uses everyday pantry staples like canned black beans, corn, diced tomatoes, and enchilada sauce.
- Loaded with flavor: Red enchilada sauce, green chiles, and warm spices create a delicious Tex-Mex-inspired broth.
- Perfect for busy families: Prep everything in the morning and come home to a comforting dinner that’s almost ready to serve.
- Great for leftovers: The flavors continue to develop as the soup sits, making it perfect for meal prep and freezer-friendly dinners.
- Customizable toppings: Everyone can add their favorite toppings, from shredded cheese and cilantro to crunchy tortilla chips and avocado.
Ingredients You’ll Need
One of the best things about this easy slow cooker chicken tortilla soup is that it uses simple ingredients you can find at almost any grocery store. Here’s what you’ll need to make it.
- Boneless, Skinless Chicken Breasts: The main protein in this soup. They cook directly in the flavorful broth until tender enough to shred. Boneless chicken thighs are another great option.
- Red Bell Pepper: Adds natural sweetness, color, and texture to the soup.
- Yellow Bell Pepper: Gives the soup another layer of sweetness and complements the savory enchilada broth.
- White Onion: Adds a mild onion flavor that develops as the soup slowly cooks.
- Black Beans: Make the soup hearty and add fiber and plant-based protein. Drain and rinse them before adding.
- Corn: Adds little bursts of sweetness that balance the smoky spices. Canned, frozen, or fresh corn will work.
- Diced Tomatoes: Create a flavorful tomato base while adding texture. Be sure to include the juices.
- Red Enchilada Sauce: One of the key ingredients in this recipe! It gives the broth a rich, savory flavor with minimal effort. Use mild enchilada sauce for a family-friendly version.
- Diced Green Chiles: Add a subtle kick of flavor without making the soup overly spicy.
- Chicken Broth: Creates the comforting soup base. Low-sodium chicken broth works best so you can adjust the seasoning.
- Chili Powder: Adds warmth and classic Tex-Mex flavor.
- Ground Cumin: Gives the soup an earthy, slightly smoky flavor.
- Smoked Paprika: Enhances the rich, smoky flavor of the enchilada sauce.
- Garlic Powder: Adds savory depth without needing to chop fresh garlic.
- Salt and Black Pepper: Help balance and enhance all the flavors.
- Fresh Cilantro: Adds a bright, fresh finish to each bowl.
- Shredded Cheese: Melts into the hot soup for a creamy, cheesy topping. Mexican blend, Monterey Jack, or cheddar cheese all work well.
- Tortilla Chips: Add the signature crunch that makes chicken tortilla soup so delicious.
See the recipe card below for exact ingredient measurements and complete instructions.
How to Make Slow Cooker Chicken Tortilla Soup
Making homemade chicken tortilla soup in the crockpot couldn’t be easier! With just a few minutes of prep work, your slow cooker handles almost everything.
- Dice the red and yellow bell peppers and white onion. Drain and rinse the black beans, and drain the corn if you’re using canned corn.
- Place the chicken breasts in the bottom of a 6-quart slow cooker. Add the diced bell peppers, onion, black beans, corn, diced tomatoes with their juices, red enchilada sauce, and diced green chiles.
- Pour the chicken broth over the ingredients. Add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Gently stir the broth and vegetables to distribute the seasonings.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to shred.
- Carefully remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir everything together. Taste and adjust the seasonings as needed.
- Ladle the soup into bowls and finish with fresh cilantro, shredded cheese, and crushed tortilla chips. Serve warm with any additional toppings you love!
Expert Tips for the Best Crockpot Chicken Tortilla Soup
- Choose the right enchilada sauce: Since enchilada sauce is one of the main flavor-building ingredients, choose a brand you enjoy. Mild red enchilada sauce gives the soup plenty of flavor without too much heat.
- Don’t overcook the chicken: Chicken breasts can become dry when cooked too long. Start checking toward the beginning of the recommended cooking time and use a meat thermometer to confirm they’re cooked through.
- Adjust the broth to your preference: For a thicker, heartier soup, use slightly less chicken broth. If you prefer a more traditional brothy tortilla soup, use the full amount.
- Don’t skip the toppings: Fresh cilantro, melted cheese, and crunchy tortilla chips add flavor and texture that make every bowl even better.
- Taste before adding extra salt: Canned beans, enchilada sauce, and chicken broth can contain varying amounts of sodium. Adjust the seasonings once the soup is finished cooking.
- Use a large enough slow cooker: A 6-quart slow cooker provides plenty of room for the chicken, vegetables, beans, and broth.
- Shred the chicken while it’s warm: The chicken is much easier to shred immediately after cooking. Two forks work perfectly, or you can use a hand mixer in a separate deep bowl for quicker shredding
Easy Variations and Substitutions
- Make it spicy: Add diced jalapeños, a pinch of cayenne pepper, or use hot red enchilada sauce for extra heat.
- Use chicken thighs: Swap the chicken breasts for boneless, skinless chicken thighs for an especially tender, juicy result.
- Make it creamy: Stir in softened cream cheese near the end of cooking until completely melted and incorporated.
- Add extra beans: Pinto beans or kidney beans make delicious additions if you want a heartier soup.
- Try green enchilada sauce: Swap the red enchilada sauce for green enchilada sauce for a tangier, slightly different flavor.
- Add more vegetables: Diced zucchini or additional bell peppers are easy ways to add more vegetables.
- Make it vegetarian: Leave out the chicken, substitute vegetable broth, and add another can of beans for a meatless tortilla soup.
- Use rotisserie chicken: For a shortcut, prepare the soup without raw chicken and stir in cooked, shredded rotisserie chicken toward the end, heating until thoroughly warmed.
What to Serve with Chicken Tortilla Soup
This hearty slow cooker chicken tortilla soup is filling enough to serve as a complete meal, especially when you load it up with your favorite toppings. But if you’re looking for something to serve alongside it, there are plenty of delicious options!
Warm cornbread is perfect for soaking up the flavorful broth, while cheesy quesadillas make a kid-friendly side dish. You can also serve this soup with Mexican rice, a simple green salad, or homemade guacamole and extra tortilla chips.
I especially love setting up a chicken tortilla soup toppings bar when serving this for family dinner or having friends over. Everyone can customize their own bowl, and it makes an easy dinner feel a little more fun!
Some of my favorite toppings include shredded Mexican blend cheese, chopped fresh cilantro, crushed tortilla chips, diced avocado, sour cream, sliced jalapeños, and fresh lime wedges.
Make Ahead and Storage
Make Ahead: To save time, chop the bell peppers and onion up to two days in advance and store them in an airtight container in the refrigerator. You can also measure the dry seasonings ahead of time. When you’re ready to cook, simply add everything to the slow cooker.
Refrigerator: Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate within two hours of cooking. Store leftovers for up to 3–4 days. Keep the tortilla chips, cilantro, and cheese separate until serving.
Freezer: This chicken tortilla soup freezes beautifully because the broth, beans, vegetables, and shredded chicken all hold up well. Transfer cooled soup to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months for best quality.
Reheating: Reheat leftovers in a saucepan over medium heat, stirring occasionally, until heated throughout to 165°F. You can also microwave individual portions, stirring halfway through. Add a splash of chicken broth if the soup has thickened in the refrigerator.
Frequently Asked Questions
Can you put raw chicken directly into the slow cooker for tortilla soup?
Yes! You can add raw, boneless, skinless chicken breasts directly to the slow cooker with the remaining soup ingredients. The chicken cooks in the flavorful enchilada broth and becomes tender enough to shred. For food safety, make sure the chicken reaches an internal temperature of 165°F before shredding and serving.
How do you thicken slow cooker chicken tortilla soup?
If you prefer a thicker chicken tortilla soup, you can reduce the amount of chicken broth or mash some of the cooked black beans directly into the soup. Another easy option is to stir in a handful of crushed tortilla chips and let them soften in the hot broth for a few minutes. The chips help naturally thicken the soup while adding extra corn flavor.
Can you freeze chicken tortilla soup?
Absolutely! Slow cooker chicken tortilla soup is a great freezer-friendly meal. Let the soup cool, transfer it to airtight freezer-safe containers, and freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating. For the best texture, wait to add shredded cheese, cilantro, and tortilla chips until just before serving.
You’ll Also Love These Easy Soup Recipes
If you’re looking for more cozy, comforting dinners that the whole family will love, here are a few more easy soup recipes to add to your weekly meal rotation!
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 medium white onion diced
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn, drained
- 1 14.5-ounce can diced tomatoes, undrained
- 1 10-ounce can mild red enchilada sauce
- 1 4-ounce can diced green chiles
- 4 cups low-sodium chicken broth
- 2 teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
For Serving
- ½ cup fresh cilantro chopped
- 1 cup shredded Mexican blend cheese
- 2 cups tortilla chips lightly crushed
Instructions
- Place the chicken breasts in the bottom of a 6-quart slow cooker.
- Add the diced red and yellow bell peppers, white onion, black beans, corn, diced tomatoes with their juices, red enchilada sauce, and diced green chiles.
- Pour in the chicken broth and add the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Gently stir to combine.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is tender and reaches an internal temperature of 165°F.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir to combine. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with shredded cheese, fresh cilantro, and crushed tortilla chips. Serve warm and enjoy!
