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This Crockpot Chicken Tortilla Soup is hearty, cheesy, and full of Tex-Mex spices that make every bite irresistible. With tender shredded chicken, beans, corn, and a creamy, slightly spicy broth, it’s comfort food in a bowl. There’s nothing better than a delicious, cozy bowl of soup. This Slow Cooker Chicken Tortilla Soup is so easy to make, which is even better!
Table of Contents
- Slow Cooker Chicken Tortilla Soup
- Why You’ll Love This Recipe
- Ingredients for Chicken Tortilla Soup
- Recipe Tips & Variations
- Equipment You’ll Need
- How to Make Crockpot Chicken Tortilla Soup
- Storage and Reheating
- Crockpot Chicken Tortilla Soup Recipe
- FAQs About Chicken Tortilla Soup
- More Crockpot Chicken Recipes
Slow Cooker Chicken Tortilla Soup
If you love bold flavors and easy recipes, this chicken tortilla soup is for you. Everything simmers in the slow cooker with spices, enchilada sauce, and veggies, giving the broth a rich depth of flavor.
Then, cream cheese and shredded cheese are stirred in at the end for a creamy, slightly tangy finish.
Why You’ll Love This Recipe
- Set it and forget it – Just toss everything in the slow cooker and let it simmer until dinnertime.
- Big flavor, simple ingredients – Pantry staples plus a few fresh veggies make this soup both easy and delicious.
- Creamy & hearty – Cream cheese and shredded cheese melt right in for a rich, satisfying broth.
- Family favorite – Customizable with toppings so everyone can make their bowl just how they like it.
- Perfect for meal prep – Makes a big batch and reheats beautifully for lunch the next day.
Whether you’re feeding the family on a busy weeknight or making a big batch for game day, this tortilla soup recipe is always a crowd-pleaser. And the best part? The crockpot does most of the work for you!
Add crunchy tortilla chips, avocado, cilantro, and a squeeze of lime, and you’ve got a restaurant-quality soup right at home.
It’s a meal on its own, but also pairs beautifully with Tex-Mex Cornbread, a side salad or warm tortillas.
Ingredients for Chicken Tortilla Soup
For exact amounts, see the recipe card below.
- Onion – Any variety, I use yellow or white
- Celery
- Carrot
- Diced Tomatoes – I use regular, but you can use Ro-Tel
- Diced Green Chiles – I use mild, but you can use spicy
- Garlic – I like fresh, but you can usse jarred or powdered
- Chicken Bouillon – Use for a boost of flavor. Powdered or paste is fine
- Seasonings – Cumin, Chili Powder, Oregano, Ground Coriander (If you don’t have it, just leave it out), Salt & Pepper, Bay Leaf
- Red Enchilada Sauce
- Chicken Broth – I use low sodium
- Cooked Shredded Chicken – A rotisserie chicken works well
- Corn – Canned, fresh, or frozen kernels will work
- Black Beans – Or your favorite canned beans
- Cream Cheese
- Shredded Cheese – Mexican blend, cheddar, Monterey Jack, etc.
- Corn Tortillas – You can use flour, but they don’t dissolve like the corn, and the flavor is lacking. Or use tortilla chips
Optional Garnishes: Cilantro, jalapeño slices, tortilla chips, sour cream, avocado, lime wedges.
Recipe Tips & Variations
- Make it spicier – Add a chopped jalapeño or chipolte chili powder.
- Lighter version – Skip the cream cheese and use a little extra chicken broth.
- Rotisserie shortcut – Shredded rotisserie chicken works perfectly.
- Tortilla swap – Use tortilla chips instead of fresh tortillas for quicker prep.
Equipment You’ll Need
- 6-quart or larger crockpot
- Sharp knife and cutting board
- Measuring cups and spoons
How to Make Crockpot Chicken Tortilla Soup
- Prep the ingredients – Dice the onion, celery, and carrot. Shred the cooked chicken.
- Build the base – Add onion, celery, carrot, tomatoes, green chiles, garlic, bouillon, cumin, chili powder, oregano, coriander, salt, pepper, and bay leaf to the crockpot.
- Add liquids – Stir in the enchilada sauce and chicken broth. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the veggies are tender.
- Finish the soup – Cut, then stir in tortilla pieces.
- Add shredded chicken and corn.
- Add the black beans.
- Make it creamy –Add the cubed cream cheese. Cover and let heat through, about 20–30 minutes.
- Stir until cream cheese is melted, then add shredded cheese. Stir again.
- Serve – Ladle into bowls and add your favorite toppings.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without cheeses) for up to 3 months. Thaw overnight before reheating.
- Reheating: Warm on the stovetop or microwave until hot, then stir well.
Crockpot Chicken Tortilla Soup
Equipment
Ingredients
Base
- 1 Onion, diced
- 1 rib Celery, diced
- 1 Carrot, diced
- 1 15-ounce can Diced Tomatoes, with juice
- 1 7-ounce can Diced Green Chiles, mild or hot
- 6 cloves Garlic, minced
- 2 teaspoons Chicken Bouillon
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 1 ½ teaspoons Oregano
- 1 teaspoon Ground Coriander
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 Bay Leaf
- 1 10-ounce can Red Enchilada Sauce (2 cups)
- 4 cups Chicken Broth (low sodium)
To Finish
- 1 pound Cooked Chicken (shredded)
- 1 15-ounce can Corn Kernels, drained (or 2 cups fresh or frozen)
- 1 15-ounce can Black Beans, drained & rinsed
- 8-ounces Cream Cheese
- 1 ½ cups Shredded Cheese (cheddar, colby, etc.)
- 7 6-inch Corn Tortillas
Optional Garnishes
- Chopped Cilantro
- Jalapeño Slices
- Tortilla Cips
- Sour Cream
- Avocado Slices
- Lime Wedges
Instructions
Prep
- Gather all of the ingredients together and measure, chop the veggies, shred the chicken, etc.
Build the Base
- To the crock pot, add the onion, celery, carrot, diced tomatoes, green chiles, garlic, chicken bouillon, cumin, chili powder, oregano, coriander, salt, pepper, and bay leaf to the crock pot.
- Pour in the enchilada sauce.
- Pour in the chicken broth and mix well.
Slow Cook
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, or until vegetables are tender.
Finish
- Cut the corn tortillas into 2-inch pieces and add to the crock pot.
- Add the shredded chicken and the corn.
- Add the black beans and the softened, cubed cream cheese. Stir well. Cover and let those additions heat through, about 20-30 minutes.
- Before serving, stir until the cream cheese has all melted, then stir in the shredded cheese.
Serve
- Garnish with your preferred toppings and serve hot.
Notes
Tips
- Rotisserie chicken is a great shortcut, you can also use raw chicken, add it with the veggies and shred it before serving.
- Use mild or hot enchilada sauce to control spice.
- Fresh corn tortillas thicken the soup, but tortilla chips work too.
Storage & Make-Ahead
- Refrigerate up to 4 days or freeze (without cheeses) up to 3 months.
- Reheat on the stovetop or in the microwave.
- Assemble base the night before, then cook and finish with tortillas and cheeses.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAQs About Chicken Tortilla Soup
Yes! Place 1 ½ pounds of boneless, skinless chicken breasts or thighs into the crockpot with the veggies, spices, enchilada sauce, and broth at the beginning. Cook as directed, then shred the chicken before adding it back to the pot with the tortillas, beans, and cream cheese.
No. The soup will still be flavorful and delicious without it, just less creamy.
The tortillas help naturally thicken the broth as they break down. For an even creamier texture, blend a cup of the soup and stir it back in before adding the cheeses.
It’s mildly spicy.
Yes, you can prep the ingredients or even assemble the base in the crockpot insert the night before. Cover and refrigerate overnight, then cook the next day (let the crock warm up first). Add the tortillas, beans, and cheeses at the end before serving.
More Crockpot Chicken Recipes
Crockpot Taco Ranch Chicken Spaghetti
Slow Cooker Pineapple Chicken
Best Slow Cooker Chicken Pot Pie
Slow Cooker Marry Me Chicken
Slow Cooker Chicken Fajitas
Slow Cooker Chicken and Gravy
If you make this delicious Slow Cooker Chicken Tortilla Soup recipe, please leave a comment with a star rating below. It helps others to know if you made any changes, or enjoyed it as is!
