Amazing Hearty Crockpot Chicken Tortilla Soup Recipe

It was one of those weeks where I felt like I was running a never-ending marathon. Between school drop-offs, errands, and trying to keep up with everything, dinner felt like a distant dream. I needed something easy, comforting, and packed with flavor. That’s when I remembered this Hearty Crockpot Chicken Tortilla Soup Recipe; it’s become a family favorite for busy weeknights. Ready in just 4 hours in the slow cooker, this recipe is my secret weapon for delicious, stress-free meals.

Why You’ll Love This Hearty Crockpot Chicken Tortilla Soup Recipe

• Minimal prep time for busy weeknights: I can get it all into the crockpot in under 15 minutes! If you enjoy effortless meals, you might also like our Simple Chicken Noodle Soup Crock Pot Recipe.
• Kid-approved flavor that everyone will love: Even my pickiest eater asks for seconds.
• Healthy and hearty ingredients you can feel good about: Packed with protein and veggies to keep everyone full and satisfied.
• Freezer-friendly for meal prepping: I often make a double batch and freeze half for another busy day.

Ingredients for Hearty Crockpot Chicken Tortilla Soup

• 3 tablespoons vegetable shortening
• 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 chicken broth (14.5-ounce cans)
• 14 ounces red enchilada sauce
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 1 tablespoon taco seasoning
• 1 1/2 cups half-and-half or heavy cream (if desired, for a creamier soup)
• 2-3 tablespoons flour or cornstarch (if desired to make a thicker soup)
• 1 can pinto beans (drained, optional)
• 1 1/2 cups frozen corn (optional, do not use canned)
• 1/2 cup fresh cilantro (chopped, for garnish)

Step-by-Step Instructions for Hearty Crockpot Chicken Tortilla Soup

1. Melt vegetable shortening in a saute pan over medium heat. Season peppers, onion, and garlic with 1 teaspoon of salt and saute until they are tender. Add to the slow cooker.
2. Place chicken breasts in the slow cooker on top of the vegetables. Then add chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining 1 tsp salt.
3. Cook on high for 3-4 hours or until the chicken reaches an internal temperature of 165°.
4. Remove cooked chicken and shred or chop, then place back into the soup. At this point, add any of the optional ingredients that you wish to use such as corn or beans.
5. If you’d like a creamier soup, add 1-2 cups of heavy cream now. For a thicker soup, whisk 2-3 tablespoons of flour or cornstarch to the heavy cream before stiring into the soup. Cook on high for another 1 hour.
6. Serve with your choice of ganishes such as fresh chopped cilantro, sour cream, and tortilla strips. Enjoy!

Tips for the Best Hearty Crockpot Chicken Tortilla Soup

To really maximize the flavor of this soup, I like to lightly toast the cumin, chili powder, and oregano in a dry pan for a minute or two before adding them to the slow cooker; this simple step releases their oils and makes them even more fragrant. Don’t worry if you don’t have all the exact vegetables I listed; feel free to customize the soup with whatever you have on hand. Diced zucchini, carrots, or even a can of diced tomatoes would work beautifully.

I prefer chicken breasts because they are lean and readily available, but chicken thighs can be used, too. Chicken thighs have a richer flavor and stay very moist during the long cooking time, but they do have a higher fat content. Just be sure to trim any excess fat before adding them to the slow cooker. One of the most common mistakes I see is overcooked, dry chicken. To avoid this, be sure to check the internal temperature of the chicken after 3 hours, and remove it as soon as it reaches 165°F.

Variations of this Crockpot Chicken Tortilla Soup Recipe

Variation	Description	Key Ingredient Changes
Spicy	Adds extra heat for those who like a kick.	Add 1-2 diced jalapeños or serrano peppers to the slow cooker.
Smoked Chicken	Uses smoked chicken for a deeper, richer flavor.	Substitute smoked chicken breasts for regular chicken breasts.
Instant Pot	Adapts the recipe for quicker cooking in an Instant Pot.	Follow Instant Pot chicken tortilla soup instructions.
Vegetarian	Removes the chicken and adds more beans and vegetables.	Omit chicken, add an extra can of black beans.

Serving Suggestions for Your Hearty Crockpot Chicken Tortilla Soup

The toppings are where you can really get creative! While shredded cheese and tortilla strips are classics, don’t stop there. A dollop of sour cream adds a cool tang, while diced avocado provides a creamy richness. A squeeze of fresh lime juice brightens everything up, and a dash of hot sauce adds a welcome kick. I also love adding sliced green onions for a bit of freshness and crunch.

If you’re feeling ambitious, you can easily make your own tortilla strips. Simply slice corn or flour tortillas into thin strips, toss them with a bit of oil and salt, and then bake them at 350°F until crispy, or fry them in a pan with a little oil until golden brown. For a healthier option, you can even air-fry them! This process is similar to how you might make amazing homemade crackers for other dishes.

Make-Ahead and Storage Instructions

This soup is fantastic for meal prepping because it stores beautifully in both the fridge and freezer. To store in the fridge, allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.

For longer storage, freezing is the way to go. Again, let the soup cool completely, then transfer it to freezer-safe containers or zip-top bags. To prevent freezer burn, make sure to remove as much air as possible from the bags before sealing them. The soup can be safely stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, simply thaw it overnight in the refrigerator and then reheat it on the stovetop or in the microwave.

Frequently Asked Questions

• Can you use frozen chicken? Yes, you can use frozen chicken breasts in this recipe, but I recommend thawing them first for more even cooking. If you do use frozen, add an hour to the cooking time and ensure the chicken reaches an internal temperature of 165°F.
• How do you thicken chicken tortilla soup? If you prefer a thicker soup, whisk 2-3 tablespoons of flour or cornstarch with the half-and-half or heavy cream before adding it to the slow cooker. You can also remove a cup of the soup, blend it until smooth, and then stir it back into the pot.
• What goes good with tortilla soup? Besides the toppings I mentioned earlier, a side of warm cornbread or a simple green salad complements this soup perfectly.
• What is usually in tortilla soup? Traditional tortilla soup typically includes chicken broth, tomatoes, onions, garlic, chili peppers, chicken, and, of course, tortilla strips. My version has a few extra touches like enchilada sauce and spices for added depth of flavor. For other comforting options, consider making a creamy turkey noodle soup.
• Is chicken tortilla soup healthy? Yes, this soup can be a healthy and balanced meal. It’s packed with protein from the chicken, fiber from the beans and corn, and vitamins from the vegetables. Using leaner chicken and controlling the amount of cream and salt can make it even healthier.
• How long does chicken tortilla soup last in the fridge? Chicken tortilla soup will last for 3-4 days in the refrigerator if stored properly in an airtight container.
• Can you freeze chicken tortilla soup? Yes, this soup freezes very well. Just make sure to cool it completely before freezing, and use freezer-safe containers or bags to prevent freezer burn.
• Can you use chicken thighs instead of chicken breast in chicken tortilla soup? Absolutely! Chicken thighs add a richer flavor and stay moist during slow cooking. Just be sure to trim any excess fat before adding them to the soup.
• Can you substitute white beans for black beans in chicken tortilla soup? While I prefer pinto beans in this recipe, you can definitely substitute white beans or black beans based on your preference.
• Can you make this on the stovetop? Yes, you can adapt this recipe for the stovetop. Sauté the vegetables in a large pot, then add the chicken and other ingredients. Simmer until the chicken is cooked through, about 20-25 minutes. Shred the chicken and return it to the pot before serving.
• What are the best toppings for chicken tortilla soup? The best toppings are a matter of personal preference, but some of my favorites include fresh cilantro, sour cream, avocado, lime wedges, hot sauce, green onions, shredded cheese, and, of course, crispy tortilla strips.
• How can I make this soup spicier? To add more heat, include diced jalapeños or serrano peppers to the slow cooker, or add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.

Nutritional Information

Disclaimer: The nutritional information provided is an estimate and may vary based on specific ingredients and cooking methods.

Estimated nutritional information for one serving of Hearty Crockpot Chicken Tortilla Soup:

• Calories: 350
• Protein: 30g
• Fat: 15g
• Carbohydrates: 25g

Conclusion

I hope this Hearty Crockpot Chicken Tortilla Soup Recipe becomes a staple in your home, just like it has in mine. It’s a lifesaver on busy weeknights and a guaranteed crowd-pleaser. Now, I’d love to hear from you! Did you try this recipe? What variations did you make? What toppings did you use? Leave a comment below and let me know! And if you enjoyed this recipe, please give it a star rating; it helps other busy moms like us find the best recipes!