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Are you tired of scrambling for dinner ideas recipes after a long day? This Crockpot Chicken Tortilla Soup is about to become your new best friend in the kitchen. With just 10 minutes of prep time and your trusty slow cooker doing all the heavy lifting, you’ll have a restaurant-quality meal waiting for you at dinnertime. This recipe is perfect for busy families seeking healthy dinner ideas that don’t compromise on flavor or break the bank.
Whether you’re looking for cheap dinners for a family, easy weeknight dinners, or kid friendly dinners that everyone will actually eat, this tortilla soup checks all the boxes. The combination of tender shredded chicken, zesty tomatoes, sweet corn, and perfectly seasoned broth creates a symphony of flavors that will have everyone asking for seconds.
Table of Contents
Why This Crockpot Chicken Tortilla Soup Works
This recipe is a game-changer for anyone seeking quick dinner ideas and lazy dinners that still deliver big on taste. The slow cooking process allows all the flavors to meld together beautifully, creating a depth that’s hard to achieve with faster cooking methods. The chicken becomes incredibly tender and shreds effortlessly, while the vegetables release their natural sweetness into the broth.
What makes this one of the best supper ideas is its versatility. You can easily customize the heat level, add extra vegetables, or adjust the toppings to suit your family’s preferences. It’s also an excellent make-ahead option for meal prep, and it freezes beautifully for those nights when you need dinner in a flash.
Essential Equipment for This Recipe
To make this delicious soup, you’ll need a quality slow cooker (5-quart capacity works perfectly), a sharp chef’s knife for dicing your onions, a sturdy cutting board, and measuring cups and spoons for accurate seasoning. You’ll also want a good mixing bowl nearby for any prep work.
Ingredients You’ll Need
| Main Ingredients | Quantity | Notes |
|---|---|---|
| Boneless, skinless chicken breasts | 1 pound | Can substitute chicken thighs for richer flavor |
| Medium onion | 1, finely diced | Yellow or white onion works best |
| Garlic cloves | 2, minced | Fresh garlic is recommended |
| Chicken broth | 14.5 oz can | Low-sodium option available |
| Water | 1 cup | Adjust for desired consistency |
| Corn | 15.25 oz can, undrained | Frozen corn works too |
| Diced tomatoes and green chiles | 10 oz can (Rotel), undrained | Choose mild or hot based on preference |
| Enchilada sauce | 10 oz can | Red enchilada sauce preferred |
| Taco seasoning | 1 packet | Or use homemade blend |
| Chili powder | ½ teaspoon | Adds extra depth |
| Salt and pepper | To taste | Season chicken generously |
| Toppings | Purpose |
|---|---|
| Shredded cheese | Adds creamy richness |
| Crunchy tortilla strips | Provides textural contrast |
Step-by-Step Instructions
Preparation Phase
- Begin by gathering all your ingredients and preparing your vegetables using a quality cutting board and chef’s knife. Finely dice your onion and mince the garlic cloves. Having everything ready before you start makes the process much smoother.
- Take your boneless, skinless chicken breasts and season both sides generously with salt and pepper. Place them in the bottom of your 5-quart slow cooker.
- Scatter the diced onion and minced garlic over the chicken breasts, distributing them evenly.
Building the Soup Base
- Pour the chicken broth and water over the chicken and vegetables. The liquid should partially cover the chicken.
- Add the undrained corn, ensuring you capture all that flavorful liquid from the can. This adds natural sweetness and body to your soup.
- Pour in the diced tomatoes and green chiles (Rotel), again keeping all the liquid. This is where much of your soup’s character comes from.
- Add the enchilada sauce, which provides that authentic Mexican restaurant flavor and helps thicken the soup slightly.
Seasoning and Cooking
- Sprinkle the taco seasoning packet and chili powder over everything. Use a large spoon or kitchen utensil to stir everything together, ensuring the seasonings are well distributed.
- Place the lid securely on your slow cooker and set it to LOW. Let it cook for 8-10 hours. The beauty of this method is that you can start it in the morning and come home to a ready meal.
Final Touches
- About 15 minutes before you’re ready to serve, carefully remove the chicken breasts from the soup using tongs or a slotted spoon. Place them in a mixing bowl.
- Using two forks, shred the chicken. It should pull apart effortlessly after the long cooking time.
- Return the shredded chicken to the slow cooker and stir to incorporate it throughout the soup.
- Replace the lid and let it cook for an additional 15 minutes to allow the shredded chicken to absorb the flavors.
- Ladle the hot soup into bowls and top with shredded cheese and crunchy tortilla strips. The cheese will melt beautifully into the hot soup.
Pro Tips for Perfect Tortilla Soup
Choose the Right Cut: While this recipe calls for chicken breasts, you can substitute chicken thighs for a richer, more succulent result. Thighs are also more forgiving and won’t dry out as easily.
Control the Heat: The Rotel tomatoes come in mild and hot varieties. If you’re serving kids or heat-sensitive eaters, stick with mild and let individuals add hot sauce to their bowls.
Don’t Skip the Toppings: The contrast between the hot soup and cool, crunchy toppings is what makes this dish restaurant-worthy. Consider additional toppings like sour cream, avocado, fresh cilantro, or lime wedges.
Thicken If Needed: If your soup is too thin, you can mash some of the corn against the side of your slow cooker or remove a cup of liquid and whisk in a tablespoon of cornstarch before returning it to the pot.
Make It Ahead: This soup tastes even better the next day after the flavors have had more time to develop. It’s an excellent meal prep option for the week ahead.
Customization Ideas
Transform this base recipe into something uniquely yours by adding black beans for extra protein and fiber, diced bell peppers for additional vegetables, or a squeeze of fresh lime juice for brightness. You can also top it with diced avocado, a dollop of sour cream, or fresh cilantro leaves.
For a creamier version, stir in half a cup of heavy cream or cream cheese during the last 30 minutes of cooking. This creates a richer, more indulgent soup that’s perfect for special occasions.
Storing and Reheating
Store leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors continue to develop, making leftovers incredibly delicious. When reheating, do so gently on the stovetop using a quality pot or in the microwave, stirring occasionally.
You can also freeze this soup for up to 3 months. Allow it to cool completely, then transfer to freezer-safe containers, leaving some space for expansion. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen chicken breasts?
Yes, you can place frozen chicken breasts directly in the slow cooker, but you’ll need to add an extra hour to the cooking time and ensure the chicken reaches an internal temperature of 165°F.
What if I don’t have Rotel tomatoes?
You can substitute with a regular can of diced tomatoes plus a 4-ounce can of diced green chiles. Adjust the seasoning accordingly.
Can I make this on HIGH instead of LOW?
Absolutely! Cook on HIGH for 4-5 hours instead. The texture will be slightly different, but it’s still delicious.
Is this soup spicy?
It has a mild to medium heat level depending on your Rotel choice. It’s generally kid-friendly but you can always reduce the chili powder or use mild enchilada sauce.
Can I add other vegetables?
Yes! Bell peppers, black beans, zucchini, or diced potatoes all work wonderfully in this soup. Add harder vegetables at the beginning and softer ones during the last hour.
What’s the best way to shred the chicken?
Two forks work great, but you can also use a hand mixer on low speed for perfectly shredded chicken in seconds. Just be careful not to overmix.
Can I double this recipe?
Yes, as long as your slow cooker is large enough. A 6-7 quart slow cooker is ideal for doubling the recipe.
Easy Crockpot Chicken Tortilla Soup Recipe (Ready in 8 Hours!)
This Crockpot Chicken Tortilla Soup is the perfect easy weeknight dinner that practically makes itself! With tender shredded chicken, zesty tomatoes, sweet corn, and bold Mexican seasonings, this hearty soup is ready when you are. Just 10 minutes of prep and your slow cooker does all the work. Top with cheese and crunchy tortilla strips for a restaurant-quality meal the whole family will love.
- Prep Time: 10
- Cook Time: 480
- Total Time: 490
- Yield: 6
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Ingredients
1 pound boneless, skinless chicken breasts
salt and pepper, to taste
1 medium onion, finely diced
2 cloves garlic, minced
14.5 ounce can chicken broth
1 cup water
15.25 ounce can corn, undrained
10 ounce can diced tomatoes and green chiles (Rotel), undrained
10 ounce can enchilada sauce
1 packet taco seasoning
½ teaspoon chili powder
shredded cheese, for topping
crunchy tortilla strips, for topping
Instructions
1. Place 1 pound boneless, skinless chicken breasts in the bottom of a 5-quart crock pot and season with salt and pepper to taste.
2. Add 1 medium onion, finely diced and 2 cloves garlic, minced over the chicken.
3. Pour in 14.5 ounce can chicken broth, 1 cup water, 15.25 ounce can corn (undrained), 10 ounce can diced tomatoes and green chiles (undrained), and 10 ounce can enchilada sauce.
4. Sprinkle with 1 packet taco seasoning and ½ teaspoon chili powder and stir everything together well.
5. Put the lid on and cook on LOW for 8-10 hours.
6. About 15 minutes before serving, remove the chicken breasts and shred them using two forks.
7. Return the shredded chicken to the pot and stir to combine.
8. Cook for an additional 15 minutes with the lid on.
9. Serve hot topped with shredded cheese and crunchy tortilla strips.
Notes
For thicker soup, mash some corn against the side of the slow cooker or use a cornstarch slurry.
Adjust heat level by choosing mild or hot Rotel tomatoes.
Chicken thighs can be substituted for even more tender results.
This soup freezes well for up to 3 months.
Soup tastes even better the next day as flavors continue to develop.
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