Chicken Tortilla Slow Cooker Soup
Chicken Tortilla Slow Cooker Soup: Your Ultimate Cozy Crock Pot Dish!
Chicken Tortilla Slow Cooker Soup
When the craving for something hearty, zesty, and just downright delicious strikes, nothing beats a cozy bowl of chicken tortilla slow cooker soup. This crock pot favorite brings together all the flavors you’d expect from a fantastic Tex-Mex dish but with the convenience of a slow cooker. Plus, with endless topping options and fun variations, you can enjoy it exactly how you want every single time. Let’s dive into what makes this soup so irresistibly good, why it’s perfect for your next easy meal, and how you can customize it for anyone’s taste!
Why Chicken Tortilla Slow Cooker Soup is So Good (And So Easy)
We all have those nights where we want something yummy but can’t imagine standing over a stove for ages. Enter chicken tortilla soup in a crock pot! One of the best things about this dish is its simplicity—everything goes straight into the slow cooker, and hours later, you have a savory, comforting soup. With ingredients like shredded chicken, enchilada sauce, and fire-roasted tomatoes, this best chicken tortilla soup slow cooker option practically cooks itself.
Another reason why this slow cooker chicken tortilla soup is a hit? It’s totally customizable! You can add extra spice, more veggies, or go for a different protein. This crock pot recipe keeps things flexible, making it great for families or gatherings where everyone can top their bowl with whatever they like.
And yes, if you’re thinking about health, there’s nothing stopping you from making this slow cooker chicken tortilla soup healthy! Swap out a few ingredients, skip the extra cheese, or load up on veggies to keep it light.
Ingredients for Crock Pot Chicken Tortilla Soup
Here’s a quick look at what you’ll need to make this crock pot magic happen. The ingredients are straightforward, and you might already have some of them in your pantry. Just dump them in, turn on your slow cooker, and relax!
4 cups chicken stock: This will be the base of the soup, giving it a warm, savory flavor.
1 lb of shredded rotisserie chicken or any shredded/diced cooked chicken. (about 4 cups): Got some leftover chicken? Perfect. If you’re feeling adventurous, try using cooked ground sausage instead for a twist.
2 (10 oz) cans red enchilada sauce (mild or medium): This is where that enchilada flavor shines. You can choose the heat level depending on your spice preference.
1 (14 oz) can fire-roasted tomatoes, diced: Adds a touch of smoky sweetness.
1 (14 oz) can creamed corn: This gives the soup a creamy texture with a bit of sweetness.
Corn tortillas to thicken (optional): If you like your soup on the thicker side, throw in even more corn tortillas.
Topping Ideas to Take Your Soup to the Next Level
The toppings for crock pot chicken tortilla soup are where the fun really starts! Here’s where you can add a bit of flair to each bowl, so everyone gets a custom experience:
Sour cream: A dollop of this tangy goodness makes every spoonful so much richer.
Shredded cheese: Cheddar, Monterey Jack, or a Mexican blend work great. It’ll melt and mix right into the hot soup.
Cilantro: Adds a fresh pop of flavor.
Corn chips: For that classic crunch. Crumble a few tortilla chips or grab some corn chips for an extra snack-like vibe.
Avocado: Creamy and smooth, it pairs wonderfully with the soup’s warmth.
Sliced radishes: Adds a refreshing crunch and bright color to every bowl.
Variations: Try Sausage or Hamburger Instead of Chicken in this Southwest Tortilla Soup
Don’t feel like using chicken? No problem! This chicken enchilada soup crock pot recipe is super versatile, so you can substitute the protein. Here are some great variations to try:
Ground sausage: Gives the soup a unique, savory depth with a bit of spice. If you go with sausage, be sure to cook it first before adding it to the slow cooker.
Ground beef or hamburger: Turn this into a heartier, beefy tortilla soup. Similar to sausage, cook the beef before adding it in.
Vegetarian option: Want to skip meat altogether? Substitute the chicken with black beans or chickpeas for a plant-based version.
Making Chicken Tortilla Soup on the Stove Top
While this soup is known as a chicken tortilla slow cooker soup, you don’t need a crock pot to enjoy it. If you’re in a time crunch or forgot to set up the slow cooker, here’s how to make it on the stovetop:
Start with a large pot: Heat a bit of oil over medium heat, then add your chicken, enchilada sauce, tomatoes, and creamed corn.
Add the chicken stock: Stir everything together and bring it to a simmer.
Simmer for about 20-30 minutes: Let all those flavors meld together, stirring occasionally.
Adjust thickness (optional): Add more or less torn corn tortillas or leave them out for a lighter broth.
How to Store Leftovers
This crock pot chicken tortilla soup is even better the next day, so don’t you may want to make extra! Here’s how to store it:
In the fridge: Keep leftovers covered in the fridge for up to 4 days.
In the freezer: This soup freezes well, so go ahead and stash some for a rainy day. Portion it out into freezer-safe containers, and it’ll stay fresh for up to 3 months.
Reheating tips: Simply reheat on the stove over low heat, stirring until it’s hot, or use the microwave for a quick fix.
FAQ: Common Questions About Chicken Tortilla Soup
Q: Can I make this on a stove top?
A: Yes, just add everything except the toppings to a pot and simmer for 20 minutes.
Q: Can I make this soup spicier?
A: Absolutely! Feel free to add diced jalapeños, hot sauce, or a sprinkle of cayenne pepper for extra heat.
Q: How do I make the soup thicker?
A: If you like a heartier soup, throw in a few more torn corn tortillas. They’ll break down during cooking, thickening the soup naturally.
Q: Can I skip the creamed corn?
A: Sure! If you’re not a fan of creamed corn, just leave it out or replace it with a regular can of corn.
Q: Is this recipe gluten-free?
A: Yes, as long as you double-check that your enchilada sauce and stock are gluten-free, you’re good to go!
Q: Can I use fresh chicken instead of rotisserie?
A: Of course! Just add any protien to the soup. If the protein is cooked, add it an hour before the cook time is up.
Chicken Tortilla Soup in a Crock Pot
Ingredients
Instructions
- Add everything (except the garnishes) into a crock pot, place the lid on the slow cooker, and cook on high for 5 hours (or 8 hours on low).
- Using 2 forks, break up the chicken into chunks (or you may shred it more fine if you like). Taste and add more salt if the soup needs it.
- See notes regarding thickening.
- Serve with toppings as desired.
Notes
To Thicken:
- If you don't want to thicken with tortillas you can mix 1-2 Tablespoons of cornstarch with 1/3 cup of the hot soup. Mix until dissolved and add the mixture back to the soup and simmer.
Options:
- Add a 1/4 cup of cream for a cream tortilla soup
- Add a can of beans
- Pro Tip: If your soup is ever too spicy, try adding something sweet (sugar, honey, etc.), or more liquid (water, canned tomatoes, or broth), or a bit of heavy cream if you like a creamy tortilla soup.
This recipe is a made with corn tortillas that act as a thickener for the soup. If you try to use flour tortillas you will end up with a gloopy tortilla mess. Do not use flour tortillas. If you don’t like corn tortillas then maybe this isn’t the recipe for you.
Nutrition Facts
Calories
357.28Fat (grams)
9.02 gSat. Fat (grams)
3 gCarbs (grams)
40.71 gFiber (grams)
5.99 gNet carbs
36.99 gSugar (grams)
20.06 gProtein (grams)
30.99 gSodium (milligrams)
2561.36 mgCholesterol (grams)
78.55 mgNutrition varies based on toppings.