Crock Pot Chicken Tortilla

This Crock Pot Chicken Tortilla Soup is pure comfort in a bowl and perfect for busy days when you want something warm, tasty, and fussfree. It combines the rich flavors of tender chicken, zesty enchilada sauce, and just the right amount of spice, all simmered slowly to develop deep, cozy notes. It’s easy to prepare in the morning and ready to be enjoyed when you walk in the door, making it a true lifesaver on hectic evenings.

I first tried this soup on a chilly fall evening and instantly fell in love with how effortless it was. Now it’s a regular request in our household and a guaranteed crowdpleaser when friends come over.

Ingredients

• Boneless skinless chicken breasts: tender and easy to shred chicken thighs work well too for richer flavor
• Onion: adds sweetness and depth choose firm onions without blemishes
• Garlic: freshly minced for the best aroma and taste jarred garlic is a handy backup
• Chicken broth: the soup’s flavorful base low sodium preferred to control salt levels
• Water: balances the broth and prevents the soup from becoming too heavy
• Corn: adds a subtle sweetness and texture fresh or frozen can be used
• Diced tomatoes with green chiles: the famous Rotel brand adds a gentle kick and vibrant taste store brands work fine too
• Red enchilada sauce: provides smoky richness mild is great for most but medium or hot can spice things up
• Taco seasoning: brings classic southwestern spice a homemade mix enhances control over ingredients
• Salt and pepper: season according to your liking
• Shredded cheese for topping: pepper jack gives a nice spicy twist
• Crunchy tortilla strips: add texture and a delightful crunch often found near salad toppings in grocery stores

Instructions

Sear the chicken lightly right in the crock pot for added flavor:

Season the chicken breasts with a pinch of salt and pepper. Place them in the bottom of your crock pot. This helps build the base for the soup as the chicken slowly releases its juices.

Add the aromatics:

Dice the onion and mince the garlic. Scatter them evenly over the chicken so their flavors infuse the broth as it cooks.

Pour in liquids and mix:

Add the chicken broth and water to the pot. Follow by stirring in the corn, diced tomatoes with green chiles, and the enchilada sauce. Sprinkle the taco seasoning and some chili powder on top and give everything a thorough stir to combine the flavors well.

Set it to slow cook:

Cover the crock pot and cook on low for 8 to 10 hours. This slow simmer allows the chicken to become tender and the flavors to meld together perfectly.

Shred the chicken:

About 15 minutes before serving carefully remove the chicken breasts from the crock pot. Using two forks shred the meat into bitesized pieces. Adding the shredded chicken back to the soup ensures every spoonful has juicy chicken bits.

Final simmer and serve:

Stir the shredded chicken into the soup. Let it continue cooking for another 15 minutes to soak in more flavor. Then ladle into bowls and top with shredded cheese and crunchy tortilla strips to your taste.

I love how the enchilada sauce melds with the tomatoes to create that classic southern flavor. One chilly night my whole family gathered around the table happy and warm diving into bowls of this soup while sharing stories those moments make this recipe so special.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. When reheating add a splash of broth or water to keep the soup from thickening too much. This soup also freezes well just cool it completely before transferring to a freezer safe container. Defrost overnight in the fridge for a smooth reheat the next day.

Ingredient Substitutions

If you don’t have enchilada sauce on hand you can use tomato sauce mixed with mild chili powder and a pinch of cumin to replicate the flavor. For a vegetarian version swap chicken broth with vegetable broth and leave out the chicken. You can add hearty beans or extra veggies to keep it filling. Use jack or cheddar cheese if pepper jack is unavailable.

Serving Suggestions

Serve this soup with warm cornbread or a fresh green salad for a complete meal. Toppings like avocado slices sour cream or a squeeze of fresh lime juice really elevate the flavors. Tortilla chips work well if you can’t find crispy tortilla strips but crushing them just before serving keeps the crunch intact.

This Crock Pot Chicken Tortilla Soup is an easy comforting meal that’s perfect for busy weeknights. Leftovers are freezerfriendly and reheat beautifully.

Common Questions About Recipes

→ What ingredients create the base of this slow-cooked dish?

Shredded chicken, diced tomatoes with green chiles, corn, enchilada sauce, and seasoned broth form the hearty base.

→ How do you prepare the chicken for this meal?

Place boneless chicken breasts into the crock pot to cook slowly until tender, then shred before mixing back in.

→ Can this dish accommodate dietary preferences like vegan or vegetarian?

Yes, by substituting vegetable broth and skipping the chicken, plus adding extra vegetables and vegan cheese alternatives.

→ What toppings enhance the flavor and texture of this dish?

Shredded cheese, crunchy tortilla strips, avocado, lime wedges, and fresh cilantro add contrasting flavors and textures.

→ Is it possible to make this in advance or freeze leftovers?

Leftovers freeze well for up to 3 months; thaw in the refrigerator and reheat gently on the stove.

→ What sides pair well with this comforting bowl?

Cornbread or a fresh green salad complement the rich and spicy flavors perfectly.