Slow Cooker Chicken Tortilla Soup

  • Anyone tired of turkey yet? If you are, then perfect – this soup is just for you! Or, if you’re wanting to use up your turkey, you can certainly throw your leftovers in this pot of soup. It’d be delicious either way!

    I love having soup when it’s cold outside. The warmth of the soup just makes me feel all cozy and reminds me of sitting in front of the fireplace watching tv. We have a gas fireplace in our house but it’s in the basement den area so it isn’t utilized nearly enough because there’s nothing down there! I wish it were in our actual living room because that’s where we are 90% of the time. The den doesn’t have anything in it right now except a bunch of boxes and random furniture. We’ll eventually convert it to {hopefully} my photography studio & prop storage area, but that won’t be for a while, I’m sure :)

    I actually made this soup the day after Hurricane Sandy (yes, I realize Sandy was a month ago – but I do schedule all my posts almost a month out!) and we had a couple friends over to come enjoy this comforting soup with us. At first, I was nervous about this soup because I didn’t realize that it was more of a liquid-base soup. I was thinking the thicker chicken tortilla soups that are more cream-based that you get at Panera or something. This is much healthier and SO flavorful. We only had about a small tupperware left of it after our friends left. I believe we each had two bowls of it!

    You definitely need to top this with tortilla strips (if you can’t find them, they’re typically in the crouton aisle) because the saltiness and corn flavor of the strips really bring out the Mexican-chicken flavor even more. I must say, the tortilla strips were really hard to not eat while waiting for the soup to finish :)

    Slow Cooker Chicken Tortilla Soup
    Prep Time
    10 mins
    Cook Time
    4 hrs
    Total Time
    4 hrs 10 mins
     

    Easy slow cooker chicken tortilla soup to warm you right up!

    Servings: 8 -10
    Ingredients
    • 1 pound boneless skinless chicken breasts
    • 1: 15- oz can of sweet whole corn kernels, drained
    • 1: 15- oz can of diced tomatoes, drained
    • 5 cups chicken stock
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 serrano pepper, de-seeded, de-veined, and chopped
    • 2 cloves of garlic, minced
    • 1/2 tsp chili powder
    • 2 tsp ground cumin
    • 1 1/2 tsp kosher salt
    • 1 tsp pepper
    • Monterey jack cheese, shredded
    • Tortilla strips
    Instructions
    1. In the insert of your crockpot, add all ingredients except cheese & tortilla strips. Stir around in crockpot to make sure seasonings are well mixed.
    2. Cook on high for 4 hours or low for 8 hours.
    3. Prior to serving, remove chicken breasts with tongs and put into the bowl of a stand mixer. Using the paddle attachment, on low speed, shred the chicken.
    4. Place back in the slow cooker, stir around to distribute evenly.
    5. Serve hot topped with cheese and tortilla strips.

     

  • 82 Comments
    Julie Wampler of Table for Two Blog
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  • Jennifer says:

    I have cooked Chicken Tortilla soup on the stove and use canned chicken to speed it up. However, I am trying this in the crock pot today! Thanks Julie

    Jennifer

  • Rachael says:

    I made this soup for the first time today and we loved it!!! My husband and I love spice so we added a little bit more chili powder than called for. I am so impressed, we will be making another one of your recipes next weekend! Thanks!

  • Barb says:

    Made it today and it was very good, thank you! I added avocado to it. thanks!

  • Kristina says:

    This soup was my very first crockpot recipe….DELICIOUS :)
    Thanks for the recipe!

  • victoria says:

    this may be a weird question, but do you have to cook the chicken breast first or just throw it in raw?

  • Ronda says:

    I love this recipe. I make it in my new pressure cooker on high pressure for 45 min. Served with sour cream and Mexican cheese on top with sprinkles of tortilla strips.

  • Denise Flores says:

    Questions, can you make this ahead of time and put in the freezer? Im big on finding meals i can prepp and put in the freezer and use at a later time.

    Busy Mom from Mchenry.

    • Julie says:

      Yes, you definitely can!

  • Shannon says:

    I loved this! So it would go buy faster I boiled the whole chicken or chicken breast and deboned it then put it the it all together on the stove top! Didnt take long at all to get everythinh else to cook It was amazing thank you for sharing

  • Margaret says:

    I made this on Monday. It’s delicious!

    A few comments-
    -I chopped everything up and got it ready to go on Sunday afternoon; then threw it all in the crockpot Monday morning. Soooo easy. I even got home late on Monday, and this had been in the crockpot for 10 hours, but it was perfect.
    -I shredded the chicken with a fork. Less to clean.
    -I did not drain the tomatoes because i love tomatoes; I used water instead of chicken broth, and I used a jalapeno instead of serrano. I stirred in a can of black beans at the end.

    I really enjoyed this. Great way to use the crockpot!!

  • Celina says:

    Oh my goodness! I made this last night for my family, and they loved it! I’m having a bowl right now for lunch, but it is amazing, and it’s something I will make forever!

  • Erin says:

    Do you think it would be ok to use a can of Rotel instead of the can of diced tomatoes?

    • Julie says:

      Yes, that would be a tasty addition :)

  • Shannon @ Pretty Plain Janes says:

    This is in the crockpot now and smells SO delicious! Thanks for a great new crockpot recipe to add to my monthly rotation!! :)
    -Shan

  • sarah says:

    made this yesterday and loved it! always great to have other slow cooker recipers, they make my life so much easier. thanks!

  • Elizabeth says:

    Just made this and it was soooo yummy! Oh my goodness I don’t even like corn but I love it in this! Threw in some beans and at the end dissolved some tomato paste with some of the broth to make it a bit thicker and more tomato-y. I have never made anything from your site that I didn’t absolutely love! Thanks for posting!

  • Gabrielle says:

    I made this a few weeks ago and it was delicious! I just thawed and reheated the leftovers with some extra chicken broth and it was even tastier than I remembered. I figured I ought to come back and thank you for such a great recipe…so thanks! I cannot wait to try more of your Crock-Pot dishes.

    • Julie says:

      Thanks Gabrielle! I’ve got a few new crockpot recipes coming in the next few months so you should look out for them :) I’m so happy you enjoyed this soup!

  • Kayla says:

    I just realized I’ve never commented on this recipe before–shame on me! My husband and I LOVE this recipe and make it at least twice a month. It is seriously our favorite! We go without the serrano (I’m a baby and can barely handle mild salsa) but my husband usually adds green chilies to his to make up for it. Most recently I replaced a cup of the stock with one can of red enchilada sauce and it was delicious!

    Thank you so much for sharing this recipe! It’s the perfect “I don’t want to think about dinner” recipe.

    • Julie says:

      So glad you and your husband make this so often, Kayla!

  • Heather says:

    This looks amazing! Question, if i wanted to use leftover shredded chicken would i just add it in the last hour and warm it up? I always have marinated chicken taco meat in the freezer and was curious when to add it.

    • Julie says:

      Hi Heather, yes you can absolutely do that! Add it in the last hour to heat it through. :)

  • Suz from Texas says:

    Chicken Tortilla Soup must have avacado slices, chopped cilantro and purple onion added at the end also.

  • Amy says:

    I am so picky about chicken soups and this was delicious! I had to substitute a few things that I had on hand – jalapeno and a tin of diced green chilis instead of the serrano. I also added a can of black beans and a can of green enchilada sauce because I’d had it so long. Delicious! I’m glad it made so many servings because I’m definitely planning to make it again this winter. Thanks! :)

  • Jen says:

    I think that this soup is a great base to start with. I made it as is and then thought it was too bland, chunky, and not thick enough for my liking. So, I added a can of black beans, half a stick of cream cheese, a cup of montery jack cheese with jalepeanos, a can of red enchilada sauce, and a can of cream of chicken with herbs. I used my immersion blender just for a few shorts pulses to break down the diced tomatoes and green peppers. I served it over rice and it was amazing, however it needed those changes to suit my preference. The next day the soup had thickened and I didn’t even need the rice and was amazing again.

  • Cindy Belote says:

    It is a frigid day, custom made for this soup. It is in my crock pot now and smells wonderful. I followed your recipe but added black beans and some rice. I can,t wait to dig in! Thanks

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