Crock Pot Chicken Tortilla

This Crock Pot Chicken Tortilla Soup is a comforting and flavorful meal that effortlessly combines the taste of classic chicken tortillas into a warm hearty soup. It is the kind of recipe you can set and forget making it perfect for busy days or cozy family dinners. The slow cooking brings out the rich blend of spices and tender chicken that will have everyone coming back for seconds.

I first made this soup on a chilly weekend and it immediately became a family favorite. Now it is a goto during busy weeks when I want something satisfying without fussing over the stove.

Ingredients

• Boneless skinless chicken breasts: with options like thighs for extra juiciness
• Onion: to build sweetness and depth choose firm and fresh bulbs
• Freshly minced garlic: or jarred for convenience adds sharpness and warmth
• Chicken broth: preferably low sodium to control salt levels and add savory liquid
• Water: to balance the broth intensity and stretch the soup gently
• Corn: for sweetness and texture fresh or frozen makes a nice difference
• Diced tomatoes and green chiles: also known as Rotel provide acidity and subtle heat
• Red enchilada sauce: adds rich tangy flavor with options from mild to hot depending on heat preference
• Taco seasoning: to infuse the soup with classic Southwestern spices
• Salt and pepper: for seasoning adjusted to your taste
• Shredded cheese: such as pepper jack for a spicy creamy topping
• Crunchy tortilla strips: for texture contrast usually found near convenience salad toppings

Instructions

Sear the Chicken Breasts:

Though optional seasoning the chicken breasts lightly with salt and pepper before placing them in the crock pot helps build better flavor. If you want to add a quick sear in a pan it can add richness but is not necessary.

Add Aromatics and Liquids:

Dice the onion and mince the garlic finely. Add these directly on top of the chicken in the pot. Pour in the chicken broth and water gently making sure not to wash away the layers with too much stirring.

Incorporate Vegetables and Seasonings:

Add the corn diced tomatoes and green chiles and enchilada sauce over the liquid. Sprinkle the taco seasoning and chili powder evenly on top. Give everything a gentle stir just enough to combine without breaking up the chicken breasts.

Cook Low and Slow:

Cover the crock pot and set it on low heat for 8 to 10 hours. This slow method allows flavors to meld thoroughly and the chicken to become tender enough for shredding.

Shred the Chicken:

Before serving remove the chicken breasts carefully and shred them using two forks. The meat will pull apart effortlessly. Return the shredded chicken to the pot and stir well.

Final Simmer and Serve:

Allow the soup to cook another 15 minutes after returning the chicken to heat through and blend flavors. Serve topped with shredded cheese and crunchy tortilla strips for the classic texture contrast.

I love the enchilada sauce’s depth in this soup it gives a smoky tang that really sets it apart from a basic chicken soup. One time I made a big batch for a game day and it disappeared faster than I expected because everyone loved the blend of spicy and savory so much.

Storage Tips

Store this soup in airtight containers in the refrigerator for up to four days. When reheating gently warm it on the stovetop to preserve the fresh tasting spices and prevent the chicken from drying out. For longer storage freeze portions in freezer safe containers or bags for up to three months and thaw in the fridge overnight before reheating.

Ingredient Substitutions

Chicken thighs can replace breasts for a more moist texture and richer flavor. Swap corn for black beans or pinto beans for extra fiber and protein. Use a homemade taco seasoning mix if you prefer to control spices or avoid additives. Vegetable broth works great if you want a meatless version accompanied by extra veggies such as zucchini or bell peppers.

Serving Suggestions

Serve with warm cornbread or crusty bread to soak up all the delicious broth. Add avocado slices a squeeze of fresh lime or chopped cilantro on top for brightness. A simple green salad with a citrusy dressing makes a perfect fresh counterpoint to the rich soup.

This crock pot soup is simple to prepare and a crowd pleaser. It freezes well and reheats beautifully for quick weeknight dinners.

Common Recipe Questions

→ What ingredients create the base of this soup?

The soup combines shredded chicken, chicken broth, enchilada sauce, diced tomatoes with green chiles, corn, and a blend of spices including taco seasoning and chili powder.

→ How is the chicken prepared in this dish?

Chicken breasts are seasoned, added whole to the slow cooker, then shredded after cooking before being stirred back into the soup.

→ Can additional toppings be added?

Yes, toppings such as shredded cheese, crispy tortilla strips, avocado slices, lime wedges, and freshly chopped cilantro complement the flavors well.

→ Is it possible to modify this for vegetarian diets?

Omit the chicken and use vegetable broth, adding extra vegetables like bell peppers or zucchini for robust flavor and nutrition.

→ What side dishes pair well with this soup?

Cornbread and fresh side salads make excellent accompaniments, balancing the hearty and spicy notes.

→ Can this slow-cooked soup be frozen for later?

Yes, cool completely, then freeze in airtight containers for up to three months. Thaw in the refrigerator before reheating gently on the stove.