This Easy Chicken Tortilla Soup Recipe made in a Crock-Pot that is so easy to make and also very delicious was originally posted on She is Dallas by a contributor. This chicken tortilla soup will quickly become a family favorite. Tender chicken, zesty spices, bright flavors of cilantro, tomatoes, and more vegetables, with the delicious crunch of tortillas… how could anyone not love this easy chicken tortilla soup recipe?! And this chicken tortilla soup recipe is perfect for a busy weekday night as you put it in the crockpot and let this tortilla soup cook and do it’s thing.

chicken tortilla soup- finished chicken tortilla soup recipe in a white bowl with tortilla chips against a colorful place mat- kids activities blog
This Chicken Tortilla Crock-Pot Soup recipe is so easy to make and is so delicious!

Let’s make chicken tortilla crock-pot soup recipe!

So here it goes…

I generally serve the soup and then the next night we make chicken tacos out of it. I originally obtained this recipe years ago and have adapted it and changed it to fit our liking!

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ingredients for Easy Chicken Tortilla Soup recipe

  • 4 Chicken Breast (thawed is best, but you can put in frozen)
  • One 14oz box of chicken broth. I use low sodium because I add sea salt.
  • 2 cans of petite diced tomatoes (if you like spice or flavor, get the ones with garlic, onion, peppers, etc.)
  • 1 can of Rotel tomatoes
  • 1 cup of Salsa of your choice (depending on your spice preference; I love Herdez Salsa Casera)
  • 1 teaspoon ground Cumin
  • 2 Garlic Cloves halved or chopped
  • 1 or 2 teaspoons of olive oil
  • 1 bunch of fresh cilantro
  • Crockpot

instructions for Easy Chicken Tortilla Soup

Step 1

Turn crock-pot on high and complete first to steps while gathering ingredients.

Step 2

Pour olive oil into the bottom of the crock pot.

Step 3

Add chopped or halved garlic.

Step 4

Once ingredients are gathered and you have completed prepping, add chicken broth.

Step 5

Place chicken breasts inside the pot.

Step 6

Then, add cans of tomatoes and Rotel. (Do not drain any)

Step 7

Pour in salsa and cumin.

Step 8

Add Sea Salt and Ground Pepper to taste or you can wait until the end.

Step 9

Top with chopped cilantro. (I put enough in there to cover the surface of the liquid)

Step 10

Cook on low for 6-8 hours. If left unattended, add an additional broth just in case. I prefer the chicken to be falling apart, basically shredding itself.herdez salsa casera

(NOTE: If present, I cook on high for two hours then turn to low for the remaining cook time.)

Step 11

Pull chicken apart or dice, then add back into the soup.

Step 12

Serve with sour cream, tortilla strips, Monterrey Jack cheese, avocado, black olives, and green onions if desired.

This is a very easy and delicious chicken tortilla soup recipe!

Recipe modification possibilities

  • You can also add big chunks of bell pepper and onion towards the end. I have added corn, black beans, zucchini and other vegetables as well.
  • For vegetarian options, use vegetable broth and omit chicken and chicken broth and amp up the veggies.

How To Store Your Delicious Crockpot Chicken Tortilla Soup?

While it may be tempting to just stuff the crockpot and lid in the fridge, it is better if you store your chicken tortilla soup in an airtight container like a Tupperware or a zip lock baggie.

How Long Will Leftover Crockpot Chicken Tortilla Soup Last?

Like most things, chicken tortilla soup only lasts so long, even in the fridge. In the fridge, your chicken tortilla soup should last 3-4 days. However, if you find yourself with an abundance of chicken tortilla soup leftover you can freeze it. Your soup should last 3-4 months in the freezer.

Easy Chicken Tortilla Soup {Crock-Pot Recipe}

Easy Chicken Tortilla Soup {Crock-Pot Recipe}

This easy chicken tortilla soup is a crock pot recipe that the whole family will love. Even the pickiest eaters will devour this soup!

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes

Ingredients

  • 4 Chicken Breast (thawed is best, but you can put in frozen)
  • One 14oz box of chicken broth. I use low sodium because I add sea salt. 
  • 2 cans of petite diced tomatoes (if you like spice or flavor, get the ones with garlic, onion, peppers, etc.)
  • 1 can of Rotel tomatoes
  • 1 cup of Salsa of your choice (depending on your spice preference; I love Herdez Salsa Casera)
  • 1 teaspoon ground Cumin
  • 2 Garlic Cloves halved or chopped
  • 1 or 2 teaspoons of olive oil
  • 1 bunch of fresh cilantro

Instructions

  1. Turn crock-pot on high and complete first to steps while gathering ingredients.
  2. Pour olive oil into the bottom of the crockpot.
  3. Add chopped or halved garlic.
  4. Once ingredients are gathered and you have completed prepping add chicken broth.
  5. Place chicken breasts inside.
  6. Then add cans of tomatoes and Rotel (Do not drain any)
  7. Pour in salsa and cumin.
  8. Add Sea Salt and Ground Pepper to taste or you can wait until the end.
  9. Top with chopped cilantro (I put enough in there to cover the surface of the liquid)
  10. Cook on low for 6-8 hours, if unattended an additional broth just in case.
  11. Pull chicken apart or dice, then add back into the soup.
  12. Serve with sour cream, tortilla strips, Monterrey Jack cheese, avocado, black olives, and green onions if desired.

Notes

  • If present, I cook on high for two hours then turn to low for remaining cook time.
  • More Quick Recipes for Dinner From Kids Activities blog

    One Pan Spaghetti with tongs to make after our crockpot chicken tortilla soup recipe- kids activities blog
    Once you try our crockpot chicken tortilla soup recipe, try out some of our other recipes!

    How did you and your family enjoy this easy chicken tortilla soup crockpot? Let us know in the comments below, we’d love to hear!



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    5 Comments

    1. I made this soup and it was delicious. A few things:
      1. I’m cooking for just my husband and I so we have a small crock-pot. Therefore, I only used ONE can of diced tomatoes, and omitted the cup of salsa (just because I had no room left in my crock pot).
      2. Because I’m only cooking for two, I used two chicken breasts instead of 4. And in response to Abbey, yes, you can use raw chicken. I cooked the soup for about 6 hours though, and on high.
      3. I think next time (because I will for sure make this again), I won’t add the oil as this recipe (even in the smaller batch) gave me a good, healthy 4 servings, and I didn’t care for the oil residue on the surface of the soup the next day. However, I took the advice and added in veggies. I used a one small red potato, one carrot, and one pepper. When the chicken was done and shredded, I added it back into the pot with the veggies, turned the temp down to low and cooked just till the potato was done.
      4. One last thing: I would grate in the garlic or even used roasted garlic cloves (or sauteed). It just seemed like the garlic was slightly strong. Not in a bad way, but if you like your garlic mellow… maybe try using it a different way.

    2. Amber, this sounds so good. Everyone at my house has been sick- strep, asthma, coughing, etc.
      We need a soup like this. Yummy!