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Chicken Tortilla Soup in a brown bowl

Slow Cooker Chicken Tortilla Soup

Slow Cooker Chicken Tortilla Soup
5 from 1 vote
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Course: Soup
Cuisine: Mexican American
Keyword: chicken enchilada soup, crockpot enchilada soup, slow cooker soup
Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Servings: 8
Calories: 262kcal
Author: Sandy

Equipment

  • 6 quart Slow Cooker

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Onion, chopped
  • 2 Jalapeños, seeded and diced (optional)
  • 4 cloves Garlic, minced
  • 1 10-ounce can Enchilada Sauce (I prefer red)
  • 1 12-ounce can Rotel® (original or mild version)
  • 1 14-ounce can Crushed Tomatoes
  • 1 14-ounce can Black Beans, drained and rinsed
  • 1 10-ounce bag Frozen Corn Kernels
  • 3 cups Chicken Broth
  • 2 teaspoons Ground Cumin
  • 2 teaspoons Chili Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Oregano
  • 1½ teaspoons Kosher Salt (or ½ teaspoon table salt) or to taste
  • ½ teaspoon Black Pepper
  • 1 pound Boneless/Skinless Chicken Breasts (about 2 chicken breasts)
  • ¼ cup Cilantro, chopped

Garnish (Use any or all)

  • Tortilla Chips
  • Green Onion, sliced
  • Sour Cream
  • Shredded Cheese
  • Avocado

Serve Over

  • Cooked Rice, Optional

Instructions

  • In a frying pan, on medium-high heat, sauté the onion, jalapeño and garlic in the olive oil until softened. Add to the slow cooker.
  • Add the enchilada sauce, Rotel, crushed tomatoes, black beans, corn, chicken broth, cumin, chili powder, onion powder, oregano, salt, and pepper. Stir well.
  • Place the chicken breasts into the soup mixture and nestle them down in so they are covered.
  • Cook on Low for 6-8 hours, or High 3-4 hours, or until the meat is done and is 165°F internal temperature.
  • Remove the chicken to a plate and use two forks to shred the meat. Then return the meat to the soup, along with the cilantro, and stir well.
  • Serve in bowls, over rice if using. Garnish with crushed tortilla chips and then any of the following: green onion, sour cream, avocado, or cheese on top.

Notes

Helpful Tips

  • Use a deboned rotisserie chicken for a shortcut. Reduce cook time by half and add the chicken meat in at the end of cook time.
  • If you like a very mild soup, substitute the Rotel® for diced tomatoes and mild diced green chiles.
  • Substitute corn tortillas for the tortilla chips. The corn tortillas break down in the soup and give it a nice masa flavor.

Storage

  • Keep in refrigerator for up to 4 days in airtight container.
  • Freeze for up to 3 months in airtight container (Tip: freeze in portion sizes for quicker thawing, and not having to thaw out the whole amount if you only want a portion).

Nutrition

Calories: 262kcal