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Slow Cooker Chicken Tortilla Soup recipe, served and ready to eat, easy homemade dinner
Thomas Baker

Slow Cooker Comforting Chicken Tortilla Soup Made Easy

This Slow Cooker Chicken Tortilla Soup is a flavorful and easy dinner option perfect for weeknight family dinners. This chicken tortilla soup recipe brings comforting Mexican soup flavors to your table with minimal prep and lots of heartiness.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 servings
Calories: 260
Ingredients Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 teaspoons salt divided
  • 2 lbs boneless skinless chicken breasts about 2-3 breasts
  • 2 cans chicken broth 14.5-ounce cans
  • 14 ounces red enchilada sauce
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 tablespoon taco seasoning
  • 1 1/2 cups half-and-half or heavy cream if desired, for a creamier soup
  • 2-3 tablespoons flour or cornstarch if desired to make a thicker soup
  • 1 can pinto beans drained, optional
  • 1 1/2 cups frozen corn optional, do not use canned
  • 1/2 cup fresh cilantro chopped, for garnish

Notes

  • Add optional ingredients like pinto beans and frozen corn to customize your soup. For a richer texture, use heavy cream and thicken with flour or cornstarch as preferred. Serve garnished with fresh cilantro, sour cream, and tortilla strips.