Crock Pot Chicken Tortilla Soup Recipe | CDKitchen.com (2024)

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This slow simmered tortilla soup isn't just delicious, it's also easy to make and forgiving if you want to adjust the ingredient quantities.

serves/makes:

ready in:

over 5 hrs

24 reviews

ingredients

1 1/2 pound boneless chicken, cooked and shredded
1 can (15 ounce size) whole tomatoes, drained
1 can (10 ounce size) enchilada sauce
1 medium onion, chopped
1 can (4 ounce size) chopped green chiles
1 clove garlic, minced
2 cups water
1 can (14.5 ounce size) chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 package (10 ounce size) frozen corn
1 tablespoon dried chopped cilantro
fried tortilla strips (homemade or purchased)

directions

Combine all the ingredients except tortilla strips in the crock pot. Mix well. Cover the crock pot and cook on low for 6 hours or until heated through.

Remove the bay leaf. Serve the soup with the tortilla strips and any other desired toppings such as sour cream or shredded cheese.

crock pot notes

Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.

nutrition data

311 calories, 13 grams fat, 19 grams carbohydrates, 31 grams protein per serving.

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MEXICAN CHICKEN TORTILLA SOUP

reviews & comments

anncdkitchen REVIEW:
February 22, 2024

I found this recipe in 2015 and have been making it ever since. It's the BOMB! The only thing I do is used canned diced tomatoes rather than whole, double the salt and bay leaves and use tablespoons of cumin and chili powder (rather than teaspoons). Also, I use 3 cups of broth in place of water & broth. This can be made on the stovetop or in a crock pot - it's the BEST!!! Thank you!
Ann B REVIEW:
November 21, 2015

This is an awesome recipe - I typically make this for 20+ servings on the stove and then freeze what we didn't eat for that meal. Nice, quick, yummy soup for several other meals during the winter! I boil chicken breasts (with LOTS of basil & onion powder) and pull & shred the chicken off for this recipe. (I make soup later w/the yummy broth!). My husband always asks me to make this - especially during football season :-) Would HIGHLY recommend this!!!
Ann B REVIEW:
December 20, 2014

Once again, this soup was requested at our family Christmas celebration! We plan to make MORE than we need so we can freeze the rest and enjoy it a few more times later on. LOVE that you can have the number of servings calculated (thank you!) - makes life easier. Love this soup!!!
Mel REVIEW:
January 6, 2014

I love this recipe! We have it on a regular basis. I use leftover (or a fresh one) rotisserie chicken, 4 cups of low sodium chicken broth (omit the water) roasted diced tomatoes and fresh cilantro. I serve with mexican cheese blend and mexican corn muffins. My husband has never been much of a soup person but he loves this and asks for it often. I passed the recipe on to my father and he cooks it for him & my grandfather on a regular basis. I would definitely recommend this for a family/ It is not too spicy for kids or you can kick it up for adults! Thanks for sharing!!
Annie REVIEW:
December 30, 2013

AWESOME SOUP!!! We had some tortilla soup in a restaurant and decided to look up a recipe to make at home. We found this one and we (and the entire family) LOVE, LOVE it!!! No need to look any further. AND it's not hard to make. We make larger quantities and cook it in a stock pot so we can freeze some and eat the rest. When serving, we often add a Mexican blend of shredded cheese and a spoonful of sour cream... yum!
dani REVIEW:
October 24, 2013

Brought this to a party over the weekend and everyone really loved it. It's very authentic tasting but made so simply in the crock pot. this was my first time making a crock pot tortilla soup and I don't see any reason to go back to the old way.

See Also
Roasted Cranberry Chicken Recipe
nomnomnom REVIEW:
July 17, 2013

VERY good recipe! Way better than I expected it to turn out. Will make this again for sure
Chris REVIEW:
February 2, 2013

Delicious! Extra cilantro!!
JayhawkLove REVIEW:
October 4, 2011

I LOVE this recipe. I've made it many times. I did however change a few things so I didn't have to run to the store. Instead of a can of tomatoes and a can of green chilies, I use 2 cans of rotel(i love tomatoes) I also use fresh cilantro instead of dried. and i put way more than a tablespoon in. I think it adds great flavor!
Soup girl REVIEW:
November 5, 2010

I brought this to a staff potluck lunch once and am asked to make it every time! Even those that said they're not 'soup' people loved it. So easy and delicious!
Guest Foodie REVIEW:
June 8, 2009

This has got to be the best tortilla soup I have ever made, it was spicy and I love spicy! I changed it just a little depending on what I had on hand, but the items were not enough to change the recipe taste, at least I don't think it would have. Instead of onion I used shallots, and I used fire roasted diced tomatoes (blended them because I donââ¬â¢t like chunks of tomatoes). Because I didnââ¬â¢t have time to make cooked chicken I used raw chicken and diced it up and threw it in with all the items in the crock pot. I served this with Mexican Cheese instead of Parmesan, which just made this so much better! Thanks for the recipe!
Marie77 REVIEW:
November 17, 2008

This was wonderful! I omitted the corn and added a can of pinto beans instead. I also used a can of green salsa instead of green chilies. I shredded tortillas in a bowl, ladled the soup in and topped with crushed tortilla chips, parmesean cheese, and sour cream. I recommend this to everyone!!
debbiestandridge REVIEW:
November 12, 2008

This recipe was a big hit in my house. Instead of parmesean cheese we topped it with diced avocado, sour cream. The kids loved it over plain tortilla chips and cheddar cheese on top. A great great recipe.
Chris REVIEW:
November 10, 2008

Great recipe for Sunday football. Husband LOVED it and ate to excess. Added green pepper, and jalapenos for extra kick.
Kirsten REVIEW:
October 13, 2008

This soup was amazing!! It has quickly become mine and my husband's favorite crock pot recipe. It's quick and easy too which I love.
Debby REVIEW:
May 4, 2008

Fabulous and very easy to make! I put the chicken in while still frozen and shredded it about one hour before serving. I also put in black beans and substituted hominy for the corn. Every bite my Husband took he made a comment on how good it was. He asked me when I plan on making this again. I know it will be soon.
novice cook REVIEW:
April 21, 2008

I left out the corn and the cilantro. Garnished with Monterey Jack cheese. It was a hit with my family and very easy.
Guest Foodie REVIEW:
January 22, 2008

This soup is great. My husband loves it and it gets better with age. We'd probably like it even better with a little more spice but it is great!
Jen REVIEW:
December 18, 2007

My husband considers himself an expert on chicken tortilla soup and says this recipe is among the best he's tasted! It's become a favorite in our house.
Ashtarasky REVIEW:
November 19, 2007

This recipe was amazing! I took the corn out, and added more chiles. I also fried the tortilla strips on the stove top, which was wonderful. After it was finished I garnished it with avocado, cheese, lime and cilantro. I also left the crock pot on overnight on warm, so it simmered and was even better the next day...I also bought the already made rotisserie chicken from the store and shredded it to cut time. I'm making it again tonight!!
Guest Foodie REVIEW:
February 19, 2007

I have made this a number of times for family and friends. They have all asked for the recipe. For the enchilada sauce I use 1/2 red (spicy) and 1/2 green (mild). I also do not add cilantro to the soup and just have a small bowl as a condiment for people to add as they wish. Instead of baking the tortilla chips, I serve the soup with bought tortilla chips, chopped tomatoes, chopped avocados and grated cheddar cheese. Delicious!!
Guest Foodie REVIEW:
February 4, 2006

This was excellent! Very easy to make. Will be making it a lot in the future.
lori REVIEW:
January 22, 2006

I used to pick up tortilla soup from a restaurant nearby every week but this soup was fabulous and my craving was satisfied with this. Also my kids and one of their picky friends loved it!
LuvinMyHubby REVIEW:
November 17, 2004

This recipe is out of this world! And, my husband couldn't get enough, to boot! I'll definitely be making this often.

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Crock Pot Chicken Tortilla Soup Recipe | CDKitchen.com (2024)

FAQs

How do you thicken tortilla soup broth? ›

Yes, you can use flour to thicken chicken tortilla soup. To do so, create a slurry by combining equal parts flour and cold water. Whisk the slurry into the soup gradually, allowing it to simmer for a few minutes until the desired thickness is achieved.

Learn More Now ›

How do you tone down chicken tortilla soup? ›

Add Some Starches

The easiest way to tone down a spicy dish is to serve a smaller portion with plenty of rice, bread, potatoes, pasta, or plain starch to counter the heat. For soups and stews, raw and starchy vegetables like potatoes or carrots work well.

Should you rinse chicken before putting in crockpot? ›

Put simply, if you wash raw chicken, you are cross-contaminating your kitchen. Yes, fresh fruit and vegetables should be washed with cold water before preparation, but raw poultry should not. Don't worry: Properly cooking chicken will destroy any pathogens. In fact, it is the only way to destroy those pathogens.

Tell Me More ›

Does chicken need to be fully submerged in crockpot? ›

Water or liquid is necessary to create steam. When cooking meat or poultry, the water or liquid level should cover the ingredients to ensure effective heat transfer throughout the crock. Some manufacturers of slow cookers recommend adding liquid to fill the stoneware 1/2 to 3/4 full.

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How long to cook chicken in a Crock-Pot high? ›

Sprinkle the chicken breasts with plenty of salt and pepper. Cover your crock pot and cook chicken breasts on low for 6-7 hours or on high for 3-4 hours. Chicken is done when the internal temp reaches 165 degrees F. Use chicken in your favorite recipes.

Find Out More ›

How do you defrost chicken before putting it in a Crock-Pot? ›

Either microwave or the running water method should be perfectly acceptable, since you are going to begin cooking right away. Modern slow cookers should come up to temperature within no more than an hour or so, so you aren't leaving the food at ambient temperature for very long.

Get More Info Here ›

Can you cook frozen chicken before thawing? ›

Fortunately, we can all take a collective sigh of relief, because the USDA says it is fine to cook chicken from frozen, just keep in mind that the cooking time will be about 50 percent longer. However, chicken should never be cooked from frozen in a slow cooker or microwave.

Read On ›

How do you thicken soup broth? ›

6 ways to thicken soup:

Blend all or part of it. If you've made a broth with chunks of vegetable in it, such as minestrone soup, then pour the soup through a sieve. ...
Add cream or yogurt. ...
Add flour or cornflour. ...
Use a butter and flour paste. ...
Blend in bread. ...
Add lentils or rice.

What can I use to thicken taco soup? ›

Turn To Refried Beans To Thicken And Boost The Flavor Of Your Taco Soup. If you're looking to upgrade your taco soup into a rich, creamy meal, you could turn to tried-and-true thickeners like cream cheese, heavy cream, flour, or corn starch.

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How can I thicken broth without flour or cornstarch? ›

Rice, beans, lentils and other grains– Starch molecules thicken and take on water when exposed to heat, creating a thicker texture. You will get some creaminess from this- not like a dairy creaminess, but it certainly changes a broth to something more velvety.

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How do you thicken broth with flour and water? ›

First, you can create a slurry by whisking 2 tablespoons of flour with cold water and adding it gradually to the soup. Another method of using flour to thicken soup is by making a roux on the stovetop. A roux, which is a mixture of fat and flour, is often used as a base for sauces and is an easy way to add starch.

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