Crock Pot Chicken Tortilla

This Crock Pot Chicken Tortilla Soup brings the vibrant flavors of chicken tortilla into a cozy, easy-to-make soup. It’s incredibly straightforward to prepare and perfect for those busy days when you want a warm, comforting meal waiting for you as soon as you walk in the door. The blend of chicken, enchilada sauce, and chilies creates a rich, satisfying broth that feels like a hug in a bowl.

I first made this soup on a chilly autumn day after a long week and it instantly became a favorite. Now it’s often requested on busy weekends because it’s both delicious and easy, which is a rare combo in my kitchen.

Ingredients

• Boneless skinless chicken breasts: tender and easy to shred after cooking you can substitute thighs or tenderloins
• Onion: adds savory sweetness and depth choose firm, fresh onions for best flavor
• Fresh garlic cloves: enhances aroma and taste garlic powder can be used if pressed for time but fresh yields better results
• Chicken broth: the base for this soup opt for low sodium if watching salt intake
• Water: helps balance the broth concentration
• Corn kernels: adds a touch of natural sweetness fresh or frozen both work well
• Diced tomatoes and green chilies: provides acidity and a subtle kick Rotel brand is a popular choice for consistency
• Red enchilada sauce: brings distinctive southwestern flavor and color mild version is great for families but medium or hot adds more heat
• Taco seasoning: introduces classic southwestern spices store bought or homemade works fine
• Salt and black pepper: essential seasoning to taste
• Shredded cheese: Pepper jack adds a nice spicy touch, or stick with mild cheddar if preferred
• Crunchy tortilla strips: for garnish and a satisfying crunch usually found near salad toppings in stores

Instructions

Sear the chicken and prep aromatics:

Place chicken breasts in the crock pot and season lightly with salt and pepper. Add diced onions and freshly minced garlic on top. These aromatics build the soup’s flavor foundation as they slowly cook.

Add liquids and mix in seasonings:

Pour in the chicken broth and water over the chicken and aromatics. Then add corn, diced tomatoes with green chilies, and red enchilada sauce. Sprinkle the taco seasoning and chili powder evenly over the top before giving everything a thorough stir to combine the flavors.

Slow cook on low:

Cover the crock pot and cook on low heat for 8 to 10 hours. This long cooking time allows the chicken to tenderize fully and absorb all the spices.

Shred the chicken and finish cooking:

About 10 to 15 minutes before serving, remove the chicken breasts carefully onto a plate. Using two forks, shred the chicken finely. It should pull apart easily after cooking. Return the shredded chicken to the soup and stir well. Let it cook uncovered in the crock pot for an additional 15 minutes to meld the flavors.

Serve and garnish:

Ladle the soup into bowls and garnish with shredded cheese and crunchy tortilla strips. Optional toppings include sliced avocado, lime wedges, and fresh cilantro for extra brightness and texture.

My favorite ingredient has to be the red enchilada sauce. It really pulls the entire soup together with its smoky, tangy depth. I remember making this soup for a family gathering and everyone asked for seconds immediately. It quickly became a recipe that represents comfort and good company in my home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating, do so gently on the stove over medium heat to preserve the texture of the corn and chicken. This soup also freezes beautifully. Allow it to cool fully before transferring to freezer bags or containers. It will keep for up to three months, making it a convenient meal to whip out on busy days.

Ingredient Substitutions

You can swap chicken breasts for thighs or tenderloins for a richer flavor and juicier texture. If you want to go vegetarian or vegan, replace chicken with hearty vegetables or beans and use vegetable broth. For a dairy-free option, skip the cheese topping or use plant-based cheese alternatives. Black beans or pinto beans can be stirred in with the corn for added protein and fiber.

Serving Suggestions

Serve this soup with a side of warm cornbread or a simple green salad to balance the meal. Adding a spoonful of sour cream or guacamole on top can provide creaminess and cool down the spice level if desired. Fresh lime wedges squeezed over just before eating add a bright touch that elevates the whole meal.

This Crock Pot Chicken Tortilla Soup is an easy, flavorful meal perfect for busy days and gatherings. It stores and freezes well making it ideal for meal prep.

FAQs About This Recipe

→ What are the main ingredients in this dish?

Key ingredients include shredded chicken, diced tomatoes with green chiles, corn, enchilada sauce, onion, garlic, chicken broth, and taco seasoning.

→ Can I add beans to enhance the texture?

Yes, canned black beans or pinto beans can be added for extra texture and nutrition without overpowering the flavors.

→ What toppings work well with this crock pot creation?

Shredded cheese, crispy tortilla strips, fresh cilantro, avocado slices, and a squeeze of lime complement it beautifully.

→ Is it possible to make this dish vegetarian or vegan?

Absolutely. Substitute chicken with extra vegetables and use vegetable broth instead of chicken broth. Vegan cheese alternatives can be used for toppings.

→ How can I store leftovers safely?

Cool completely and transfer to airtight containers for refrigeration or freezing. It keeps well in the freezer for up to 3 months.

→ What is the best method to shred the chicken?

Remove cooked chicken breasts and shred easily using two forks before returning them to the pot to soak up the flavors.