Why You’ll Love Chicken Tortilla Soup Crock Pot Recipe

You’ll love this recipe because:

It uses the slow cooker for a “set it and forget it” meal — ideal for busy days.
The flavor profile is rich and layered, thanks to a combination of enchilada sauce, spices, and broth.
It’s highly adaptable: you can add or omit beans, corn, cream, or toppings to suit your family’s taste.
It makes a large quantity (12 servings) so it’s great for leftovers or gatherings.
The comforting warm bowl of soup is satisfying and colorful — perfect for cooler weather or when you want something nourishing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 tablespoons butter
1 yellow onion, diced
1 red pepper, diced
1 yellow pepper, diced
2 cloves garlic
2 teaspoons salt (divided)
2 lbs boneless skinless chicken breasts (about 2–3 breasts)
2 cans (14.5‑ounce each) chicken broth
14 ounces red enchilada sauce
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon oregano
1 tablespoon taco seasoning
1½ cups half‑and‑half or heavy cream (optional, for a creamier soup)
2‑3 tablespoons flour or cornstarch (optional, to thicken)
1 can pinto beans, drained (optional)
1½ cups frozen corn (optional)
½ cup fresh cilantro, chopped (for garnish)

Directions

Melt the butter in a sauté pan over medium heat. Season the diced onion, red pepper, yellow pepper, and garlic with 1 teaspoon of salt, and sauté until tender. Transfer this mixture to the slow cooker.
Place the chicken breasts in the slow cooker on top of the vegetables. Add the chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and the remaining 1 teaspoon of salt.
Cook on High for 3–4 hours (or until the internal temperature of the chicken reaches 165 °F).
Remove the cooked chicken from the slow cooker, shred or chop it, then return it to the soup. At this point, if you’re using the optional beans or frozen corn, stir them in.
If you’d like a creamier soup, add the half‑and‑half (or heavy cream) now. If you also want a thicker texture, whisk together the flour or cornstarch with the cream and then stir into the soup. Cook on High for another hour.
Serve the soup with garnishes of your choice, such as chopped cilantro, sour cream, and tortilla strips. Enjoy!

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 4 hours (approx.)
Total time: 4 hours 30 minutes

Variations

Use chicken thighs instead of breasts for a richer flavor.
Substitute green enchilada sauce if you prefer a milder or different flavor profile.
Add chopped jalapeños or a dash of cayenne pepper for extra heat.
Omit the beans and corn if you prefer a smoother soup, or swap in black beans instead of pinto.
Go dairy‑free by skipping the cream and thickener; you’ll get a lighter broth‑style soup.
Turn it into a vegetarian version by using vegetable broth, omitting chicken, and adding extra beans or sautéed mushrooms.

Storage/Reheating

Storage: Let the soup cool, then store it in an airtight container in the refrigerator for up to 3‑4 days.
Freezing: Portion into freezer‑safe containers and freeze for up to 2–3 months. When thawing, do so overnight in the fridge.
Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. If frozen, thaw first then reheat. Add a splash of broth or water if the soup has thickened too much.

FAQs

What size slow cooker should I use?

A 6‑ to 7‑quart slow cooker will work well for this recipe and allow room for all the ingredients to cook evenly.

Can I use frozen chicken instead of fresh?

Yes, but adjust the cooking time accordingly — frozen chicken will take longer to reach safe internal temperature, so plan for extra time or pre‑thaw if possible.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely. To adapt, sauté the vegetables and garlic in a large pot, add the broth, enchilada sauce, spices, and chicken. Simmer with the lid on for about 30‑40 minutes or until the chicken is cooked through and tender, then shred and return it to the pot.

How spicy is this soup?

It has mild to medium heat due to the taco seasoning and chili powder. If you prefer milder, use less chili powder or skip the taco seasoning. For more heat, add chopped jalapeños or extra chili powder.

Can I make this without dairy?

Yes — simply skip the half‑and‑half/heavy cream and the flour/cornstarch thickening step. The soup will still be flavorful, though it will have a broth‑like consistency rather than creamy.

What toppings work best with this soup?

Popular toppings include chopped fresh cilantro, sour cream or Greek yogurt, shredded cheese (such as cheddar or Monterey Jack), tortilla strips or crushed tortilla chips, avocado slices, and lime wedges.

Can I use other beans instead of pinto beans?

Yes — black beans, kidney beans, or even white beans can work. Just drain and rinse the beans before adding for best texture.

Is there a way to reduce the sodium in this recipe?

You can use a low‑sodium chicken broth and a reduced‑sodium enchilada sauce to cut back on sodium. Also, taste and adjust salt as needed before serving.

Can I make this ahead and serve later?

Yes. Prepare the soup through the slow‑cooker step, then shred the chicken and keep the soup refrigerated until ready to serve. Reheat and add optional toppings at the time of serving for fresh flavor.

Will the corn or beans get mushy if I leave them in during the entire cook?

Corn typically holds up well, but beans may soften significantly if left for the full slow‑cook time. For best texture, stir in the beans and corn during the final hour rather than at the very beginning.

Conclusion

This slow‑cooker chicken tortilla soup is a standout recipe for busy nights, family dinners, or feeding a larger group. It brings together bold and comforting flavors, is easy to customize to your taste, and delivers a warm, satisfying meal with minimal fuss. Whether you serve it fully loaded with toppings or keep it simple, it’s sure to become a go‑to recipe in your rotation.