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Slow Cooker Chicken Tortilla Soup

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This Slow Cooker Chicken Tortilla Soup is a yummy easy weeknight dinner idea to feed your busy family. The perfect soup recipe for a cold winter night!

Chicken-Tortilla-Soup

CHICKEN TORTILLA SOUP

Nothing is better than a warm bowl of Chicken Tortilla Soup on a busy day! This Slow Cooker Chicken Tortilla Soup is delicious and easy to make. Add it to your menu for an easy dinner recipe.

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!

Chicken-Tortilla-Soup

CHICKEN TORTILLA SOUP RECIPE

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!

4.3 from 10 votes
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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!

Course Soups
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 8
Author Amy

Ingredients

  • 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

Instructions

  1. Melt butter in a saucepan over medium-low heat.
  2. Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.
  3. 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.
  4. Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.
  5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.
  6. In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, and salt.
  7. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.
  8. Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
  9. 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.
  10. Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)

SOUP RECIPES

Looking for some of our other soup recipes we have shared? Check these out!

COOKING SUPPLIES

Chicken-Tortilla-Soup

Enchilada Sauce Recipe

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!

5 from 6 votes
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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! 

Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 72 kcal
Author Amy

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Season to taste with salt.
  4. Serve immediately or store in airtight container for up to a week in the fridge.
Nutrition Facts
Enchilada Sauce Recipe
Amount Per Serving (1 g)
Calories 72 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Sodium 223mg10%
Potassium 93mg3%
Carbohydrates 2g1%
Sugar 1g1%
Vitamin A 125IU3%
Vitamin C 2mg2%
Calcium 5mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

SLOW COOKER RECIPES

Thanks for stopping by! xoxo

Chicken-Tortilla-Soup

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About Amy

Amy Huntley is the owner/author of The Idea Room. A mother of five, who enjoys sharing her love of all things creative in hopes of inspiring other women and families. Never miss a creative idea that she shares by connecting with her here, or read more of her posts.

Comments

  1. Shambray says

    I love Chicken Tortilla Soup and I love anything in a crockpot. So this is perfection in my eyes! Thank you for sharing. So excited for “soup season”!

    Reply

  4. Valarie Okazaki says

    Just finished making the enchilada recipe and it’s so delicious. My new “go to.” Thinking the chicken tortilla soup will be too :)

    Reply

  6. Maricela Huerta-Paz says

    I can’t wait to to make the crockpot chicken tortllla soup..If you’d like to add a little smoky flavor to it, you can toast (on a dry seasoned iron skillet) a small handful of dry guajillo chiles and a couple of ancho chilies..Deseed the chilies. Add a about 3/4 cup of chicken stock and puree in blender..I have a Vitamix blender so if it is too thick, add a little more chicken stock..You can add this to your crockpot according to your taste in small amounts and use the rest to add smokiness to your eggs, soups, salsa, cream cheese, or sour cream..

    Reply

  7. Amber says

    This is similar to how I make my tortilla soup. The difference being I usually sweat/cook the onions a little. I’ve also been known to take some of the soup and blend (in my Ninja) with torn up corn tortillas then return it to the soup, this helps thicken it a little. I hadn’t thought of making it in the crock pot – brilliant!

    Reply

  8. Harmony says

    Looks so yummy! Would it be possible to swap the milk for almond milk or would that taste horrible? Hubby is lactose intolerant! :/

    Reply

  9. Elaina says

    This turned out amazing! Why does the chicken need to be placed on top of chopped veggie mixture? I’m trying to learn how to cook so I was just curious. Love this delicious recipe and so did my grandparents! Thank you!

    Reply

    • Amy says

      You know…I am not really sure! LOL! I just follow my recipes so that they turn out :) Now you got me curious too! So glad you and your family enjoyed it!

      Reply

  15. Natalie says

    5 stars
    Yum!! One of the best soups!! I keep the crock pot out all fall/winter, just for these recipes! So easy!

    Reply

  19. Kristyn says

    5 stars
    Our weather here is so up & down & the nights can still be a little chilly, so I am enjoying this soup all the time! It’s so easy to put together! Tastes like you’ve been slaving away all day!

    Reply

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Disclosure of Material Connection: I received one or more of the products or services mentioned in some of my posts for free in the hope that I would mention it on my blog. Regardless, I only recommend products or services I use personally and believe my readers will enjoy. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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