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Bowl of Crock Pot Chicken Tortilla Soup topped with cheese and tortilla strips on a wooden surface

Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup is a time-saving, delicious option for a comforting weeknight meal. With just 10 minutes of prep, let your slow cooker create a flavorful, hearty dish that your family will love.
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Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
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
  • Shredded cheese, for topping
  • Crunchy tortilla strips, for topping

Method
 

  1. Place chicken breasts in the bottom of a 5-quart slow cooker. Season lightly with salt and pepper.
  2. Add onion and garlic on top of the chicken.
  3. Pour in chicken broth, water, corn (including liquid), diced tomatoes with green chiles, and enchilada sauce.
  4. Sprinkle taco seasoning and chili powder over the mixture, then stir gently.
  5. Cover with the lid and cook on low for 8–10 hours.
  6. About 15 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot and stir well.
  7. Cook for an additional 15 minutes to let the flavors meld.
  8. Serve hot, topped with shredded cheese and crunchy tortilla strips.

Notes

Prep the night before: Dice the onion and garlic, then refrigerate with the other ingredients. In the morning, dump everything into the slow cooker and you’re set. No chopping hack: Use frozen diced onions and pre-minced garlic to save even more time! Bold flavor boost: Add a splash of lime juice and fresh cilantro just before serving for a zesty finish. Batch cooking: Double the recipe and freeze half. It reheats beautifully for quick lunches or dinners. Storage: Leftovers keep in the fridge for up to 5 days or in the freezer for up to 3 months.