Slow Cooker Chicken Tortilla Soup Recipe

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Why You’ll Love this Slow Cooker Chicken Tortilla Soup Recipe

If you’re looking for a comforting and flavorful meal that practically cooks itself, you’ll love this Slow Cooker Chicken Tortilla Soup recipe. It’s one of those magical dishes that fills your home with a warm, inviting aroma. I appreciate how simple it is—just toss everything in the slow cooker, and let it do its thing. The combination of spices creates a rich, satisfying flavor that’s hard to resist. Plus, you can customize it with toppings like avocado or cheese to suit your taste. Trust me, once you try it, this soup will become a family favorite in no time!

Ingredients of Slow Cooker Chicken Tortilla Soup

When it comes to whipping up a cozy meal that the whole family will love, this Slow Cooker Chicken Tortilla Soup is a winner. It’s like a warm hug in a bowl, perfect for those days when you want something hearty without spending hours in the kitchen. The best part? You can just toss everything into the slow cooker and let it work its magic.

The blend of spices and ingredients creates a flavor fiesta that’s sure to impress. Plus, you can easily add your favorite toppings to make it your own. Seriously, who doesn’t love a customizable soup?

Here’s what you’ll need to gather for this delightful dish:

  • 1 lb shredded cooked chicken
  • 1 (15 ounce) can whole canned tomatoes, mashed
  • 1 (10 ounce) can enchilada sauce
  • 1 medium onion, chopped
  • 1 (4 ounce) can chopped green chili peppers
  • 2 garlic cloves, minced
  • 2 cups water
  • 1 (14 1/2 ounce) can chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 (10 ounce) package frozen corn
  • 1 tablespoon chopped cilantro
  • 7 corn tortillas
  • Vegetable oil

Now, about those ingredients—don’t sweat it if you don’t have every single item on hand. Cooking is all about improvisation, right? If you can’t find canned enchilada sauce, you can easily whip up your own with some dried chiles, garlic, and tomatoes.

And let’s be real, if you’re not feeling up to making your own tortilla strips, store-bought chips work just fine. I mean, who’s time for every little detail? Just throw it all in the slow cooker, and before you know it, you’ll have a delicious meal that tastes like it took hours to prepare.

How to Make Slow Cooker Chicken Tortilla Soup

slow cooker chicken tortilla soup

Making the Slow Cooker Chicken Tortilla Soup is as easy as pie—or should I say, as easy as tossing everything into a slow cooker? Start by gathering your ingredients: you’ll need 1 lb of shredded cooked chicken, 1 (15 ounce) can of whole canned tomatoes (mashed, so they don’t get too rowdy), 1 (10 ounce) can of enchilada sauce, a medium onion (chopped), 1 (4 ounce) can of chopped green chili peppers, and 2 minced garlic cloves.

Once you’ve got that all laid out, the fun really begins. Throw the chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into the slow cooker. Now, pour in 2 cups of water and a 14 1/2 ounce can of chicken broth. Sprinkle in 1 teaspoon each of cumin and chili powder, 1 teaspoon of salt, a 1/4 teaspoon of black pepper, and toss in a bay leaf for that extra oomph. Finally, stir in a package of frozen corn and a tablespoon of chopped cilantro. Cover it up and let the slow cooker work its magic for 6 to 8 hours on low or 3 to 4 hours on high.

While your soup is bubbling away, preheat your oven to 400°F. This is where you can have a little fun with those 7 corn tortillas. Lightly brush both sides with vegetable oil—don’t be shy, give them a nice coat—and cut them into strips. Spread those lovely little strips on a baking sheet and pop them in the oven for about 10 to 15 minutes. You want them crisp, but not so crunchy that they could take a bite out of you.

When the timer goes off, check on your soup. It should be smelling heavenly by now. If you haven’t already, shred that chicken directly in the pot—it’s like a two-for-one special.

When everything’s done, serve up the soup and don’t forget the toppings. A squeeze of lime juice, a dollop of sour cream, some chopped avocados, or even a sprinkle of cheese can take your soup from good to out-of-this-world.

And if you’re feeling a little lazy (no judgment here), just grab a bag of tortilla chips instead of making your own. Trust me, it’s all about enjoying the process and the flavors, not stressing over every detail. So, grab a bowl, dig in, and enjoy this cozy, comforting soup that feels like a warm hug on a chilly day.

Slow Cooker Chicken Tortilla Soup Substitutions & Variations

Although the classic Slow Cooker Chicken Tortilla Soup is delicious as is, there are plenty of substitutions and variations you can explore to make it your own.

For a lighter option, swap shredded chicken for shredded rotisserie chicken or even black beans for a vegetarian twist. If you love spice, try adding jalapeños or chipotle peppers. You can also use different types of broth, like vegetable or beef, to change the flavor profile.

Feel free to experiment with toppings too—avocado, cheese, or lime can elevate your soup. I’ve even used bagged tortilla chips for a quick and easy crunch!

What to Serve with Slow Cooker Chicken Tortilla Soup

A delicious bowl of Slow Cooker Chicken Tortilla Soup deserves some tasty companions to enhance your meal.

I love serving it with freshly squeezed lime juice to brighten the flavors. A dollop of sour cream adds creaminess, while chopped avocados provide a rich texture.

Don’t forget some shredded cheese; it melts perfectly into the warm soup. For crunch, I often include crispy tortilla strips or store-bought tortilla chips.

If you’re feeling adventurous, consider adding a side of Mexican rice or refried beans for a heartier option.

These additions create a delightful, satisfying meal that everyone will enjoy!

Additional Tips & Notes

To elevate your Slow Cooker Chicken Tortilla Soup experience, consider a few additional tips that can enhance both flavor and presentation.

First, squeeze fresh lime juice over your soup before serving; it adds a zesty kick. For a creamy touch, a dollop of sour cream or Greek yogurt works wonders.

Don’t forget to top with fresh avocado slices or crumbled queso fresco for that authentic flair. If you want a bit more texture, serve with crispy tortilla strips or store-bought chips.

Finally, feel free to adjust the spice level to suit your taste; a pinch of cayenne can really amp it up!