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Crockpot Chicken Tortilla Soup

Bowl of Crockpot Chicken Tortilla Soup topped with shredded cheese, sour cream, tortilla strips, and fresh cilantro.
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This Crockpot Chicken Tortilla Soup is a hearty, flavorful, and easy-to-make slow cooker recipe perfect for weeknights, meal prep, or feeding a crowd. With tender shredded chicken, bold spices, and customizable toppings, it’s a comfort food classic that’s both versatile and delicious.

Ingredients

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  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 2 teaspoons salt, divided
  • 2 lbs boneless, skinless chicken breasts
  • 2 cans (14.5 oz each) chicken broth
  • 14 oz red enchilada sauce
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 tablespoon taco seasoning
  • 1½ cups half-and-half or heavy cream (optional)
  • 2–3 tablespoons flour or cornstarch (optional)
  • 1 can pinto beans, drained (optional)
  • 1½ cups frozen corn (optional)
  • ½ cup fresh cilantro, chopped (for garnish)

Instructions

  1. Melt butter in a skillet over medium heat. Add diced onions, bell peppers, garlic, and 1 teaspoon of salt. Sauté until softened, about 4–5 minutes.
  2. Transfer the sautéed vegetables into the crockpot.
  3. Place chicken breasts on top of the vegetables.
  4. Add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon of salt.
  5. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until the chicken is cooked through (165°F internal temperature).
  6. Remove the chicken, shred it with two forks, and return it to the crockpot.
  7. Add optional ingredients like corn, beans, cream, or thickener if desired. Stir well.
  8. Cook on HIGH for 1 more hour to heat through and thicken if using cream and flour/cornstarch.
  9. Serve hot, garnished with cilantro, tortilla strips, cheese, avocado, or sour cream as desired.

Notes

  • Skip cream for a lighter, dairy-free version.
  • Add cornstarch or flour mixed into cream for a thicker soup.
  • For more heat, add jalapeños or hot sauce to taste.
  • Use chicken thighs instead of breasts for richer flavor.
  • Make it ahead and freeze (without cream) for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/crockpot-chicken-tortilla-soup-recipe/