Slow Cooker Chicken Tortilla Soup
Slow Cooker Chicken Tortilla Soup Recipe – This fresh, zesty, and gluten free chicken tortilla soup is easy to make in the crockpot… Just set and forget until dinnertime. Then, it’s completely unforgettable!
We We Love This Crockpot Chicken Tortilla Soup Recipe
A classic Tex-Mex favorite… A true crowd pleaser… A bowl of divine comfort… Those are just a few ways that folks describe my gluten free Chicken Tortilla Soup!
Our classic recipe is easily made on the stovetop in just over 30 minutes. But we decided to create this Slow Cooker Chicken Tortilla Soup for an even more savory and crave-worthy – but still wonderfully simple – “set it and forget it” soup.
Loaded with juicy shredded chicken, flavorful veggies, rich spices and crunchy tortillas, each spoonful of this soup is like a complete meal. Bonus, our satisfying and delicious recipe is lighter and gluten free!
Our crockpot chicken tortilla soup recipe is designed for the cook that wants to start dinner in the morning before leaving for work. Then come home later to a house that smells like heaven. And to make morning prep SUPER quick and easy, I add the chicken breasts whole to the slow cooker, along with roughly chopped veggies, and Old El Paso Red Enchilada Sauce.
Ingredients You Need
- Chicken – boneless, skinless breasts
- Carrots – peeled and thinly sliced
- Onion – peeled and chopped
- Garlic – peeled and chopped
- Cilantro – chopped
- Jalapeno – seeded and chopped
- Bay leaf – to season the soup, but discard before serving
- Old El Paso Red Enchilada Sauce – found at your local grocery store!
- Chicken Broth – or water + bullion
- Old El Paso Tostada Shells– yes, they are gluten free!
- Toppings – avocado, diced tomatoes, and shredded monterey jack cheese or cheddar cheese
Recipe Variations
We like to keep this crock pot chicken tortilla soup simple, but there still are a few easy ways to change things up a bit by adding any of these optional tasty ingredients:
- Frozen corn – leave it frozen
- Black beans – drained and rinsed
- Chicken – use boneless and skinless chicken thighs for a richer dish
- Rotel – add a can of mild or spicy Rotel or other canned chiles
- Other toppings – like sour cream or greek yogurt, sliced green onions, tortilla chips or tortilla strips
How To Make Chicken Tortilla Soup in the Slow Cooker
Our Easy Chicken Tortilla Soup is a love-fest of flavor and texture you’ll want to devour again and again! Simple ingredients are cooked together all day long to create a perfectly satisfying “dump and go” one bowl wonder.
Here’s how to do it:
- Load the slow cooker – Place whole chicken breasts, chopped and diced vegetables, bay leaf, and Old El Paso enchilada sauce in the bottom of the crock. Season with salt and pepper
- Slow cook on LOW 8-10 hours, or HIGH 3-4 hours. I definitely recommend cooking nice and low if you can for the most tender chicken. If you do cook on high, be sure to saute your onions first before adding; otherwise, they won’t get quite soft enough.
- When ready to serve – Transfer chicken breasts to a dish and shred using two forks; return back to the slow cooker. Crumble Old El Paso tostada shells into the soup and stir to create the perfect tortilla soup texture.
Get the Complete (Printable!) Crockpot Chicken Tortilla Soup Recipe Below. Enjoy!
Frequently Asked Questions
Sprinkle with your favorite fresh toppings and you have a bowl of cozy goodness. I love serving this Chicken Tortilla Soup with ripe slices of avocado, diced tomatoes, a handful of shredded cheese, and more crumbles of tostada shells.
This recipe includes one seeded and chopped jalapeno for a nice kick of heat. You can leave the seeds in for a more spicy soup, or omit it entirely to make a mild recipe.
Need a pot of our Best Chicken Tortilla Soup in a hurry? Try our quick stovetop version!
This soup keeps very well in an airtight container in the fridge for up to 4 days. Leftovers taste amazing for reheated meal prep lunches and dinners!
Yes, you can! Cool the soup completely before transferring it to an airtight container. Wrap the container in a layer of aluminum foil for extra protection. Place in the freezer and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.
Looking for More Savory Slow Cooker Recipes? Be Sure to Also Try:
- Slow Cooker Brunswick Stew
- Chimichurri Chicken Lentil Soup
- Tuscan Lentil Soup Recipe
- Slow Cooker Black Bean Soup Recipe
- Slow Cooker Guacamole Soup
- Paleo Chicken Chile Verde
- Buffalo Chicken Soup
Get the Complete (Printable!) Crockpot Chicken Tortilla Soup Recipe Below. Enjoy!
Slow Cooker Chicken Tortilla Soup Recipe
Ingredients
- 2 large boneless skinless chicken breasts about 1 1/2 pounds
- 2 large carrots peeled and thinly sliced
- 1 large onion peeled and chopped
- 4 cloves garlic peeled and chopped
- 2/3 cup chopped cilantro
- 1/2 – 1 whole jalapeno seeded and chopped
- 1 bay leaf
- 2 cans Old El Paso Red Enchilada Sauce (10-ounce cans)
- 32 ounces chicken broth
- 2 avocados
- 2 tomatoes diced
- 1 cup shredded monterey jack cheese
- 12 Old El Paso Tostada Shells 1 box
Instructions
- Place the chicken breasts, carrots, onions, garlic, cilantro, jalapeno, bay leaf, Old El Paso Enchilada Sauce, and chicken broth in a large slow cooker. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover and turn the slow cooker on medium to low. Slow cook for 8-10 hours.
- When ready to eat, remove the chicken breasts and shred with two forks. Place the chicken back into the soup. Then crumble 8 Old El Paso Tostada Shells into the soup and stir.
- To serve: Ladle the hot soup into bowls and garnish with more crumbled tostada shells, a sprinkle of cheese, sliced avocado, and diced fresh tomato.
Notes
Nutrition
Disclosure: This post is sponsored by Old El Paso. All opinions are my own.
Outstanding with the fresh ingredients
Love this! This recipe makes the perfect chicken tortilla soup! Followed receipt except for the addition of one can of Rotel tomatoes. I will definitely be making this again!
I have everything I need for this recipe. Sure look good.
It’s freezing here in Kentucky, we’ve been cooped up all week and I think I’ve cooked 200 meals in he last 10 days for my family of 6.
I told my husband he’s in charge of dinner tomorrow night (which means pizza carry-out).
BUT…. I could probably handle this recipe!
Mmmmm…this looks perfectly easy and delicious for our family’s busy weekdays!
What a wonderful recipe for a delicious soup! I love the ingredients and everything else about this soup! Once again a fabulous recipe…thanks for sharing!
This is my kind of dinner. So many days my crock pot saves the day!