This is an ideal meal for busy days when you’re running errands and don’t have time to prepare an elaborate dinner. Crock Pot Chicken Tortilla Soup is about as simple as it gets: open the cans, add everything to the slow cooker, and let it do the work. The result is a comforting, flavorful soup that’s sure to please your family.
One of the best things about this recipe—apart from avoiding the stove—is that most of the ingredients are pantry staples. The only advance step is thawing the chicken breasts if they’re frozen. Other than that, it’s hands-off and hassle-free.
Add all ingredients to your crock pot.
Stir everything together to combine the flavors, then put the lid on.
Set the crock pot to High and cook for 5–6 hours.
After 5–6 hours, remove the whole chicken breasts and shred them with two forks.
Return the shredded chicken to the crock pot, stir, and your soup is ready to serve.
Serve the soup hot with shredded cheddar cheese and a dollop of sour cream. Tortilla chips make a great crunchy topping.
I also like to serve this soup with tortilla chips and warm beer bread for dipping. These accompaniments pair wonderfully with the soup and turn it into a satisfying meal.
Extra Tip: My kids love this soup so much that I often make a double batch using a second slow cooker. The extra soup can be portioned into small freezer-safe containers for lunches—about 15–16 portions if you use 1 1/8 cup containers. It only takes a few extra minutes to double the recipe, and you’ll have ready-made lunches on hand.
When a child opens their lunch to find a warm thermos of soup instead of a soggy sandwich, it’s an instant hit. Pack a small container of sour cream and shredded cheese so they can add toppings when they’re ready to eat.
You might even earn a “mom of the year” nod for the effort.
Crock Pot Chicken Tortilla Soup
1 onion, chopped
1 (16 oz) can chili beans
1 (15 oz) can whole kernel corn, drained
1 (8 oz) can tomato sauce
1 (12 oz) can beer (a light beer works well)
2 (10 oz) cans mild Rotel tomatoes
1 package taco seasoning
2 large (or 3 small–medium) boneless, skinless chicken breasts
Place all ingredients into a slow cooker, stir to combine, and cook on High for 5–6 hours.
Remove the chicken, shred it with two forks, then return it to the soup before serving.
Suggested toppings: shredded cheddar cheese, sour cream, and tortilla chips.
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