Crock Pot Tortilla Soup

This Tortilla Soup is a flavorful, comforting dish that combines a rich broth with tender chicken, tomatoes, and a hint of spice. Topped with crispy tortilla strips and fresh garnishes, it’s a satisfying meal that’s both hearty and easy to prepare. Perfect for warming up on a cool day or feeding a hungry crowd.

5 from 1 vote

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Course: Soup

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 5

Cook Time: 6 15

Total Time: 6 20

Servings: servings

Calories: 211kcal

Author: Michelle

Ingredients

4 chicken breasts
29 ounces diced tomatoes (2 cans)
3 cups chicken broth
10 ounces enchilada sauce (1 can)
1 onion chopped
4 cloves garlic minced
2 cups frozen corn
2 teaspoons salt
1 1/2 teaspoons cumin
2 tortillas
Oil
Chilis optional
1 teaspoon chili powder optional
1 lemon juiced, optional

Instructions

Put your chicken in the crock pot. Add the tomatoes. Add the chicken broth.
4 chicken breasts, 29 ounces diced tomatoes (2 cans), 3 cups chicken broth
Chop your onion and add it. Dice your garlic and add it. Add the enchilada sauce.
1 onion, 4 cloves garlic, 10 ounces enchilada sauce (1 can)
Cover and cook on low for 6 to 8 hours.
For my version, I cook this on high for 4 hours because of the frozen chicken and then low for 2 hours after that.
Pull the chicken from the soup, and gently shred it. The meat will literally fall apart. Use the back of a spatula to shred it.
Add the chicken to the crock pot again, and add the cumin, then stir. Add corn and salt, and stir again and then it's done.
2 cups frozen corn, 1 1/2 teaspoons cumin, 2 teaspoons salt
If you’re using the optional ingredients, go ahead and add the chilis and/or chili powder at the beginning. The lemon juice gets added just before serving.
Chilis, 1 teaspoon chili powder
To add the tortilla strips to make it truly a tortilla soup, brush them lightly with oil. Place one atop the other and cut into thin strips, then cut the strips into the length you like. Place them on a baking sheet covered in parchment paper or a silpat.
2 tortillas, Oil
Bake at 375 degrees for 10-15 minutes until they’re browning and crispy. Place them atop your soup as you serve it. You can store the extras on the counter in a sealed container for 3 days or so.
1 lemon

Equipment

6 Quart Crock Pot

Spatula Set

Food Storage Containers

Notes

You can use frozen or fresh chicken in this.
I used the mild ones for the enchilada sauce, but feel free to use your favorite.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.