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Chicken Tortilla Soup Crock Pot

This hearty Chicken Tortilla Soup Crock Pot recipe is full of flavor, easy to prepare, and perfect for feeding a crowd on a chilly day—rich with chicken, spicy enchilada sauce, and colorful veggies.
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Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 12 people
Calories 260 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 3 tablespoons Butter
  • 1 Yellow onion diced
  • 1 Red bell pepper diced
  • 1 Yellow bell pepper diced
  • 2 cloves Garlic
  • 2 teaspoons Salt divided
  • 2 lbs Boneless skinless chicken breasts about 2-3 breasts
  • 2 cans Chicken broth 14.5 ounces each
  • 14 ounces Red enchilada sauce
  • 2 teaspoons Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Dried oregano
  • 1 tablespoon Taco seasoning
  • 1.5 cups Half-and-half or heavy cream optional, for creamy texture
  • 2-3 tablespoons Flour or cornstarch optional, to thicken
  • 1 can Pinto beans drained, optional
  • 1.5 cups Frozen corn optional
  • 0.5 cup Fresh cilantro chopped, for garnish

Instructions
 

Instructions

  • Melt butter in a sauté pan over medium heat.
  • Add onion, red and yellow peppers, garlic, and 1 teaspoon salt. Sauté until softened, about 5–7 minutes.
  • Transfer sautéed veggies to the slow cooker. Add chicken breasts on top.
  • Pour in chicken broth, enchilada sauce, cumin, chili powder, oregano, taco seasoning, and remaining salt.
  • Cover and cook on high for 3–4 hours or low for 6–8 hours until chicken is cooked through. Shred chicken and return to pot.
  • Add optional corn and beans. For creamy soup, stir in half-and-half or cream. For thicker soup, whisk flour/cornstarch into cream before adding. Cook an additional hour on high. Serve with cilantro and desired garnishes.

Notes

For serving, garnish with cilantro, tortilla strips, sour cream, or shredded cheese. Leftovers reheat well and freeze beautifully too!