Chicken Tortilla Soup Recipe

Chicken Tortilla Soup makes a scrumptious soup with little effort. This easy chicken tortilla soup is simple, spicy and scrumptious.

chicken tortilla soup from

Chicken tortilla soup is one of my favorite soups this time of year.

Umm, wait a second. Let’s make that any time of year, really. But when the weather is cool, it is especially good.

I’m not sure if it is the spicy kick, the full-on comfort, or because it takes so little work that you just feel like you’ve done nothing to achieve such greatness by the time it is ready to eat.

Normally, I load up my slow cooker full of the ingredients for chicken tortilla soup on the busiest of days when I know I’m going to be out and about and still want to have a hearty, delicious supper ready without even thinking about it.

But the other day when I woke up to thick, heavy, dense fog and saw the forecast for a day full of rainy, stormy weather, I decided it would be a wonderful day for some chicken tortilla soup.

By the time breakfast dishes had been cleared away, I had the slow cooker working away on supper.  Then I was faced with the tempting smell of it all day long!

That’s showing me, alright.

When Bart walked in the door from work at 5:15, I had the table set and was filling bowls with this soup.

I couldn’t wait any longer!


chicken tortilla soup from

Here’s my Chicken Tortilla Soup recipe. Be sure to add this to your meal planning for some busy day in the future.

5.0 from 3 reviews
Chicken Tortilla Soup Recipe {Slow Cooker}
Prep time
Cook time
Total time
Chicken Tortilla Soup makes a scrumptious soup with little effort. This easy chicken tortilla soup is simple, spicy and scrumptious.
Serves: 6-8
  • 6-8 boneless, skinless chicken breasts or thighs
  • 1 (10-ounce) can enchilada sauce
  • 1 (28-ounce) can crushed tomatoes
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 2 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon sriacha sauce (optional)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (10-ounce) can whole kernel corn
  • Garnish (optional)
  • 4 tortillas
  • vegetable oil
  • parsley or cilantro, chopped
  • Sour cream
  • Monterrey jack cheese, shredded
  1. Place chicken on the bottom of slow cooker insert. Pour enchilada sauce and crushed tomatoes over the chicken. Add remaining ingredients, except garnish ingredients, and stir together with a spoon. Cover the slow cooker insert and cook on high for 4 hours or on low for 6-8 hours, depending on your slow cooker.
  2. When slow cooker has finished cooking, shred chicken with two forks while still inside the slow cooker insert.
  3. Heat about ½ inch of vegetable oil in a large saute pan or skillet over medium heat. Add tortillas one at a time and cook until just crispy. Remove from skillet and drain on a wire rack with paper towels placed underneath the rack to catch any drippings. Cut tortillas into strips or serve crumbled on top of each bowl of soup along with sour cream, cheese, and parsley.

Hope you love it as much as we do!

Robyn xo

(Originally published October 2012. Republished February 2015.)


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  1. 6


    This looks amazing!! We are expecting a huge cold front tomorrow (30 degree drop in temp) and this would be perfect to be simmering away in the crock pot all day.

    I also love that you didn’t add beans…my husband HATES beans and it seems like all enchilada soups have them!!

  2. 12

    Ann says

    Thank you for this recipe. Made this for dinner tonight with Bacon Cheddar Muffins, OMG was it GOOD!

  3. 24

    Barbara says

    I just purchased a slow cooker and chicken tortilla soup is one of my favorites. This soup moved to the top of the list! By the way did you happen to notice for COOK TIME it reads “4 mins.” and TOTAL TIME “14 mins.”

    • 25


      I’m so glad you love it, Barbara! I can’t thank you enough for letting me know about the cook time. I’ve updated to correct now! Thanks again! xo

  4. 26

    Lisa says

    I made this soup over the weekend and it is so good and so easy to make! To our leftovers I added a can of black beans just to give it some extra color and fiber. Of course without the toppings, it’s a weight watchers friendly recipe! Thank you so much for sharing this recipe, this is one I will make again!

  5. 27

    Kim Honeycutt says

    Slow Cooker recipes are my favorite!! Without a doubt it is my favorite small appliance! This sounds like a recipe that’s going to meet my Ninja 3-in-one cooker!! You know I’m pinning it!!

  6. 28

    jody vargas says

    I used beef broth for less sodium and used tortillas already cooked broken instead of frying for a little less grease and to control calories. A fantastic recipe. And i addes beans on side for those who wanted to add them.

  7. 29

    Victoria e says

    You are so wonderful human being share with so much love give you recipes thank you for your kindness I love and I make some of your dishes delicious , thank so much

  8. 30

    Susan says

    Made this today. It was amazing! Used chicken breasts on the bone, which I had in hand. And waited until the last 30 minutes to add the dried or ground herbs which tend to break down during long cooking times causing many slow cooker recipes to turn out bland. Hubby was unusually complimentary. :-)

  9. 31

    Christie says

    I’ve been looking for a chicken tortilla soup that I can make in my slow cooker. This sounds delicious! Can’t wait to make it! Thanks for sharing :)

  10. 37

    heather says

    This recipe looks terrific (as a Texan living up north I don’t get this soup that often)
    One question – do you drain the canned corn or just add the whole can?
    Thanks again for the recipe!

  11. 38

    Shannon says

    I made this soup for dinner tonight. It was a hit! My hubby is even taking some for his lunch tomorrow. A warm and yummy soup on a drizzly Georgia day.

  12. 40

    Jane S. says

    Just had to tell you that I pinned this reciped several years ago, and it is our favorite soup! I probably make this at least twice a month all winter long! I throw in a can of black beans, and thats it! The flavor is so perfect… we love it!

  13. 42

    Ashley says

    Aces! I made this on a weekend but with the low setting it could easily be made on a weekday. Delicious, easy, and company-worthy. Frying the tortillas in oil really makes this. Oh, and our sour cream had gone bad and all we had was Greek yogurt–we used that and it was possibly more delicious. Will make again!


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