Slow Cooker Chicken Tortilla Soup delivers bold Tex‑Mex flavor and makes a filling, comforting meal.
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This is a true dump-and-go slow cooker recipe—no pre-cooking required and minimal cleanup. It’s a tasty Mexican-inspired soup built from pantry staples: picante sauce, condensed cream of chicken soup, Rotel tomatoes, black beans, and corn.
The base uses two cans of condensed cream of chicken soup, which gives the soup a rich, creamy texture. A cup of shredded cheddar folded in at the end adds a cheesy note, and you can sprinkle extra cheese on each bowl when serving.
Equipment Needed
You’ll need a 6-quart slow cooker for this recipe.
Recipe Tips
Cut each chicken breast in half so it cooks faster and more evenly.
To increase heat, choose “Hot” Rotel tomatoes and “Hot” picante sauce. Serve with your favorite hot sauce for extra kick.
If you don’t have corn tortillas, add a handful or two of tortilla chips toward the end to provide the same texture and flavor.
Top the soup as you like—diced avocado, chopped cilantro, red onion, olives, pickled jalapeños, and sour cream are all excellent choices.
Storage
Store leftovers in the refrigerator for 4–5 days, or freeze in an airtight container for up to 3 months.
Dinner doesn’t get much easier or more satisfying than this slow cooker enchilada-style soup.
Try These Other Easy Slow Cooker Soups
- Crock Pot Spicy Vegetable Beef Soup
- Crock Pot Cheesy Ham and Corn Chowder
- Slow Cooker Brunswick Stew
- Slow Cooker Spicy Cabbage Beef Soup
- Slow Cooker Creamy Tortellini and Sausage Soup
- Slow Cooker Bacon Cheeseburger Soup
Slow Cooker Chicken Tortilla Soup
Equipment
- 6‑quart slow cooker
Ingredients
- 1 cup Pace Picante Sauce
- 2 (10.5‑oz) cans condensed cream of chicken soup
- 1 can Rotel tomatoes and green chiles
- 1 (15‑oz) can black beans drained and rinsed
- 1 1/2 cups canned or frozen corn
- 1 teaspoon cumin
- 1 teaspoon hot sauce
- 1 1/3 cups water
- 2 boneless, skinless chicken breasts cut in half
- 4 corn tortillas cut into strips
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- Sour cream and olives for serving optional
Instructions
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Stir together the picante sauce, both cans of condensed cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water in a 6‑quart slow cooker. Add the chicken and spoon the mixture over it so the pieces are submerged.
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Cover and cook on LOW for 4 hours.
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Use two forks to shred the chicken in the pot. Stir in the tortilla strips and shredded cheddar, cover, and cook on LOW for 15 minutes to soften the tortillas and melt the cheese.
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Stir in the cilantro, adjust seasoning if needed, and serve with desired toppings.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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