Nothing is better than a warm bowl of Chicken Tortilla Soup on a cold day! This Slow Cooker Chicken Tortilla Soup is delicious and easy to make. Add it to your menu for an easy dinner recipe.
SLOW COOKER CHICKEN TORTILLA SOUP
The other day we had a our first real snow storm of the season and it was the perfect day to make one of our favorite Crock Pot Dinners…Crock Pot Chicken Tortilla Soup. This soup is one of the family’s favorite!
This crock pot soup takes a little bit more effort than just dumping things into the crock pot, but it is totally worth it. And if you do it early in the day when the kids are at school or just before work, you don’t have to deal with the crazy dinner rush. You will actually make a roux first and then use that as your soup base. It makes it super yummy though and is really pretty easy. I have step by step instructions below. If you have never made a roux, you totally can. It is really pretty simple and nothing to be afraid of…like I was the first time I made one several years ago!
I think you are really going to love this recipe! Whenever I make this, it is fun to see the kids get home from school and head over to the crock pot with excitement about what’s brewing away in there. I love that we can do the mad dash after school with the sports practices and homework and still find the time to sit down together and enjoy and delicious meal together around the dinner table!
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CHICKEN TORTILLA SOUP RECIPE
Chicken Tortilla Soup Crock Pot
This Chicken Tortilla Soup Recipe is a yummy, easy weeknight dinner perfect for feeding your busy family. An easy Slow Cooker Soup Recipe that will become a family favorite!
- 3 tablespoons butter
- 3 tablespoons flour
- ½ cup chicken broth
- 2 cups milk
- 1 can 15 ounce black beans, rinsed and drained
- 1 can 14.5 ounce diced Tomatoes (or Bottled Tomatoes)
- 1 package 10 ounce frozen corn
- ½ cup onion chopped
- 1 tsp salt
- 1 can 10 ounce Enchilada sauce or Homemade Enchilada Sauce (see below)
- 2 whole chicken breasts
- 1 cup shredded Monterrey Jack cheese
Melt butter in a saucepan over medium-low heat.
Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.
Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, and salt.
Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.
Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)
If you want to make your own Enchilada Sauce (which I usually do unless I am pressed for time), you can use this yummy recipe. This is also a great recipe to use for making Enchiladas!
Enchilada Sauce Recipe
Enchilada Sauce Recipe
Easy Red Enchilada Sauce. It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor. Never buy the canned stuff again!
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup chili powder
- 8 ounce can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
Season to taste with salt.
Serve immediately or store in airtight container for up to a week in the fridge.
BEST CROCKPOT MEALS
- Slow Cooker Cashew Chicken Recipe
- Slow Cooker Chicken Burrito Bowls
- Chicken and Black Bean Soup
- Slow Cooker Chicken Taquitos
- Slow Cooker Chicken Noodle Soup Recipe
- Macaroni and Cheese
- Slow Cooker Pulled Pork
- Slow Cooker Chicken Tacos
Thanks for stopping by! xoxo
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