Slow Cooker Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Boneless skinless chicken breasts: Cook until tender enough to shred.
Chicken broth: Forms the base of the soup.
Onion: Adds sweetness and depth as it cooks.
Garlic: Brings savory flavor to the broth.
Diced green chiles: Add mild heat and flavor.
Taco seasoning: Provides the spice blend.
Red enchilada sauce: Adds richness and color.
Black beans: Add body and protein.
Petite diced tomatoes: Give texture and acidity.
Corn: Adds sweetness and contrast.
Bay leaf: Infuses subtle background flavor.
Corn tortillas: Fried in oil to make crispy tortilla strips.
Fresh cilantro: Finishes the soup with freshness.

How to Make Crockpot Chicken Tortilla Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Season chicken: Place chicken in the slow cooker and coat with taco seasoning.
Build soup: Add broth, enchilada sauce, tomatoes, beans, corn, chiles, onion, minced garlic and bay leaf.
Slow cook: Cover and cook until the chicken is fully cooked and tender.
Fry tortillas: Cut tortillas into strips and fry in hot oil until golden and crisp.
Drain strips: Transfer tortilla strips to paper towels and season lightly.
Shred chicken: Remove chicken, shred it and return it to the soup. Give it a stir to combine.
Serve: Ladle into bowls and top with tortilla strips and garnishes like cheddar cheese, sour cream and so on.

Substitutions and Variations

Chicken thigh swap: Boneless skinless chicken thighs can replace breasts or you could try ground beef or turkey. If you have leftover rotisserie chicken, that works too, but the cooking time will be much less.
Protein change: Turkey or ground beef can be used instead of chicken.
Homemade seasoning: Use a homemade taco seasoning blend.
Add veggies: Include sliced bell peppers (any color) or some zucchini or mushrooms.
Spice increase: Add extra chili powder, cayenne or hotter peppers for more heat.
Make it heartier and/or thicker: Add an extra can of beans, perhaps canned black beans, pinto beans or mixed beans.
Add a citrusy tang: A squeeze of fresh lime juice works well in the soup.
Petite tomatoes: You can use diced fire-roasted tomatoes or another kind of canned diced tomatoes.
Gluten-free option: Use gluten-free tortillas for the tortilla strips.
Dairy-free version: Don’t add shredded cheese or sour cream on top. You can either omit them or swap them for dairy-free alternatives.

Serving Suggestions

With a salad: Pair this easy chicken tortilla soup with a kale and corn salad. You might like to serve more tortilla chips on the side or some sliced avocado.
With a snack: Enjoy crispy air fried beef taquitos with it, or some jalapeno popper tacos.
Dessert: Finish the meal with Mexican ice cream and maybe homemade horchata.

How to Store

Store: Refrigerate cooled soup in an airtight container for up to 3 days. Let the tortilla strips cool and keep them in an airtight container at room temperature. They should stay crispy for up to a week.
Freeze: Freeze soup without tortilla strips for up to 3 months.
Thaw: Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently on the stove or in the microwave then add tortilla strips on top.