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CROCK POT CHICKEN TORTILLA SOUP centered hero view, clean and uncluttered
Yesica Andrews

Crock Pot Chicken Tortilla Soup Easy Weeknight Dinner

This Crock Pot Chicken Tortilla Soup is the perfect easy dinner for any weeknight meal. A simple crock pot recipe that's a family dinner favorite, offering a comforting soup packed with the flavors of chicken tortilla. Enjoy a warm, flavorful bowl that's effortless to prepare and sure to satisfy everyone.
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Prep Time 10 minutes
Cook Time 10 hours 15 minutes
Total Time 10 hours 25 minutes
Servings: 6 servings
Calories: 172
Ingredients Method Notes

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
  • For topping: shredded cheese
  • For topping: crunchy tortilla strips

Method
 

  1. Place the boneless skinless chicken breasts into the base of your 5-quart slow cooker.
  2. Season the chicken lightly with salt and pepper as you prefer.
  3. Add the diced onion and minced garlic on top of the chicken.
  4. Pour in the chicken broth, then add the water, corn with its juice, diced tomatoes with green chiles including the juice, and enchilada sauce.
  5. Sprinkle the taco seasoning packet and chili powder evenly over the contents, then stir everything together gently.
  6. Cover the slow cooker and let it cook on low for approximately 8 to 10 hours.
  7. About fifteen minutes before you're ready to eat, remove the chicken breasts and shred them finely using two forks.
  8. Return the shredded chicken into the crock pot and mix it thoroughly into the soup.
  9. Let the soup continue cooking uncovered for another 15 minutes to blend the flavors.
  10. Serve the soup hot, garnished with shredded cheese and topped with crunchy tortilla strips.

Notes

  • For best flavor, cook on low for 10 hours but 8 hours also works well. Use crunchy tortilla strips and shredded cheese as toppings to add texture and richness to the soup. Leftovers keep well in the fridge for up to 3 days.