Slow Cooker Chicken Tortilla Soup is a flavor packed, hearty meal that comes together in no time using your slow cooker! Chicken, beans, corn, and more combine into a must try soup!
Nothing beats putting ingredients into your slow cooker in the morning, walking away for the day, and coming back in the evening to a warm, flavorful meal. Not only does it save time, but it also allows for errands to be run, the house to be cleaned, or if you are just feeling lazy, sitting down and relaxing!
Last week, I spent the entire day cleaning our house. Since we just moved in, it took extra time trying to get construction dust, dirt, etc. off of everything.
The last thing I wanted to worry about was dinner. So, I popped the needed ingredients into my slow cooker and come evening, dinner was served!
Slow Cooker Chicken Tortilla Soup is filled with chicken, beans and veggies, all finished off with tortilla chips and toppings of your choosing. The perfect hearty meal for a cold night!
I served our soup with some flour tortillas, but you could use tortilla chips or serve on its own!
Leftovers the next day were just as good (if not better), and we got another full dinner (family of five) out of this!!
If you love soups, slow cookers, and Tex-Mex, you will love this!! Enjoy and be sure to let me know in the comments below what you think if you give this a try!
Ingredients needed for this Slow Cooker Chicken Tortilla Soup:
Whole peeled tomatoes, mashed
Chopped green Chile peppers
Black beans (drained and rinsed)
Dried cilantro (or 1 tbsp. fresh cilantro)
Tortillas/tortilla chips + toppings of choice
How to prepare:
Place the chicken, tomatoes, enchilada sauce, Chile peppers, garlic, chicken broth, black beans, cumin, chili powder, salt, pepper, corn, and cilantro into your slow cooker.
Put lid on top and cook for 6-8 hours on low, or 3-4 hours on high.
Shred chicken and stir mixture.
Serve with tortillas, chips, sour cream, etc. if desired.
Frequently asked questions:
Do I have to use boneless chicken in this? Nope, feel free to use thighs, drumsticks, or even cooked beef. If using bone in chicken, simple remove bones prior to serving!
Can I freeze this? Absolutely! In fact, this soup freezes perfectly and tastes just as good once thawed! Whether you make an extra batch or simply freeze the leftovers, it works perfectly!
How do I make this have a bit more heat to it? If you like a little kick, feel free to swap the green Chile peppers for diced jalapenos! You can even add a dash of Cayenne pepper!
What kind of toppings should I add on top? The options are endless! Sometimes I keep it simple and add some cheese and sour cream on top. Other times, I go crazy and add some diced tomatoes, avocado, black olives, jalapenos, and different Mexican cheeses!
Love Tex-Mex meal options? Check out these other great recipes from the blog:
Slow Cooker Chicken Tortilla Soup is full of flavor, easy to prepare and makes the house smell amazing. Perfect for Fall/Winter evenings! Print the recipe below and be sure to add to your next meal plan!
Slow Cooker Chicken Tortilla Soup
- 1 lb chicken breasts *boneless/skinless
- 15 oz whole, peeled tomatoes *mashed
- 10 oz enchilada sauce
- 4 oz green chile peppers *diced
- 4 garlic cloves *minced
- 2 1/2 cups chicken broth
- 15 oz black beans *rinsed/drained
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 10 oz frozen corn
- 1 teaspoon cilantro *dried or 1 tablespoon fresh
- toppings of choice
- Place the chicken, tomatoes, enchilada sauce, Chile peppers, garlic, chicken broth, black beans, cumin, chili powder, salt, pepper, corn, and cilantro into your slow cooker.
- Put lid on top and cook for 6-8 hours on low, or 3-4 hours on high.
- Shred chicken and stir mixture.
Recipe updated 1/13/22