The Best Slow Cooker Chicken Tortilla Soup Recipe You’ll Love

Slow cooker chicken tortilla soup represents a hearty, soul-warming culinary adventure that refines ordinary ingredients into an extraordinary meal.

Rich, complex flavors merge seamlessly within this comforting dish, creating a symphony of textures and tastes that dance across your palate.

Mexican-inspired culinary traditions infuse every spoonful with robust, zesty notes that awaken your senses and transport you to vibrant kitchen memories.

Tender, succulent meat slowly simmers alongside colorful vegetables, developing deep, layered nuances that elevate this classic recipe beyond simple sustenance.

Fragrant spices weave through the broth, building an intricate flavor profile that promises both warmth and satisfaction with each delightful bite.

Nutritious and filling, this soup offers a perfect balance of protein, vegetables, and aromatic seasonings that make dinner feel like a special celebration.

Why Slow Cooker Chicken Tortilla Soup Is Great for Meal Prep

• Effortless Flavor Explosion: Packed with zesty Pace Picante Sauce, Rotel tomatoes, and a blend of spices, this soup delivers bold, mouth-watering southwestern flavors without complex cooking techniques.
• Hands-Off Cooking Magic: The slow cooker does all the hard work, transforming simple ingredients into a rich, comforting meal with minimal effort- perfect for busy home cooks who want delicious food without spending hours in the kitchen.
• Customizable Comfort Bowl: Easily adaptable with optional toppings like sour cream, olives, and fresh cilantro, this soup lets everyone personalize their bowl to match their taste preferences and create a unique dining experience.
• Nutrient-Packed One-Pot Wonder: Loaded with protein from chicken, fiber from beans and corn, and a variety of vegetables, this soup provides a balanced, satisfying meal that feels both indulgent and nutritious.

What You Need for This Hearty Soup

• Pace Picante Sauce: Zesty salsa that provides a spicy and tangy foundation for the soup.
• Cream of Chicken Soup: Creamy base that adds richness and helps thicken the soup.
• Rotel Tomatoes: Diced tomatoes with green chilies that bring additional heat and texture.

• Chicken Breasts: Lean protein that becomes tender and easily shredded after slow cooking.
• Cheddar Cheese: Sharp cheese that melts beautifully and adds a creamy, tangy element.

• Black Beans: Hearty legumes that provide protein and a soft, creamy texture.
• Corn: Sweet kernels that add pop of color and mild sweetness.
• Cumin: Warm, earthy spice that gives depth to the soup's flavor profile.
• Hot Sauce: Optional kick of heat to customize spice level.
• Water: Helps create the right consistency for the soup.
• Tortilla Strips: Crunchy topping that adds textural contrast.

• Fresh Cilantro: Bright, herbaceous herb that provides a fresh flavor.
• Sour Cream: Cool, creamy topping that balances the soup's spiciness.
• Olives: Optional briny accent that adds complexity to the dish.

How to Set and Forget This Flavorful Tortilla Soup

Step 1: Create The Flavor Base

Grab your 6-quart slow cooker and pour in the Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water. Whisk everything together until the mixture looks smooth and well-combined.

Step 2: Add Chicken

Gently place the chicken breasts into the slow cooker, making sure they are completely covered by the liquid mixture.

Step 3: Slow Cook The Soup

Cover the slow cooker and set it to LOW heat. Let the soup simmer and cook for 4 hours, allowing the chicken to become tender and absorb all the delicious flavors.

Step 4: Shred The Chicken

After 4 hours, remove the chicken breasts and use two forks to shred them into bite-sized pieces. Return the shredded chicken back to the slow cooker.

Step 5: Final Touches

Sprinkle in the tortilla strips and cheddar cheese. Stir everything together and let it cook for an additional 15 minutes on LOW heat.

Step 6: Finish And Serve

Stir in the fresh cilantro just before serving. If desired, top with a dollop of sour cream and sprinkle some olives for extra flavor.

Enjoy your hearty and comforting Slow Cooker Chicken Tortilla Soup!

Tips for Thickening and Spicing It Just Right

• Maximize Flavor Fusion: Let the chicken sit in the sauce mixture for 30 minutes before cooking to help spices deeply penetrate the meat.
• Perfect Shredding Technique: Wait until chicken is completely tender before shredding to ensure soft, easily pulled meat strands.
• Customize Spice Levels: Adjust hot sauce quantity based on personal heat preference, tasting and adding incrementally.
• Cheese Melting Hack: Sprinkle cheese gradually and stir gently to create smooth, even cheese distribution throughout the soup.
• Freshness Boost: Add cilantro just before serving to maintain its bright color and vibrant herb flavor, preventing wilting.

How to Store and Reheat Chicken Tortilla Soup

• Refrigerate: Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Cool completely before sealing to prevent bacterial growth.
• Freeze: Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Avoid freezing garnishes like sour cream or fresh cilantro.
• Reheat: Thaw frozen soup in the refrigerator overnight. Warm gently in a pot on the stovetop, stirring occasionally to prevent scorching. Add a splash of water or broth if the soup seems too thick. Microwave in short intervals, stirring between each to ensure even heating.

What Goes Best with This Comforting Soup

• Boost Crunch and Freshness: Pair the soup with crispy corn tortilla chips or a side of crisp green salad with lime vinaigrette to add textural contrast and brightness.
• Wine and Spice Harmony: Choose a chilled Riesling or Sauvignon Blanc with slight sweetness to balance the soup's spicy and tangy profile, cutting through the richness while complementing the Mexican-inspired flavors.
• Side Kick Combo: Serve alongside warm, buttery cornbread or Mexican rice to soak up the delicious broth and provide a satisfying, hearty accompaniment that enhances the overall meal experience.
• Fresh Finish Touch: Top with sliced avocado, extra fresh cilantro, and a squeeze of lime juice to brighten the flavors, add creamy texture, and introduce a zesty, refreshing element to the comforting soup.

Optional Toppings and Ingredient Swaps

• Southwest Green Chile Edition: Replace Rotel tomatoes with diced green chiles and add a can of green enchilada sauce for an intense, smoky southwestern flavor profile.
• Creamy Poblano Pepper Remix: Roast fresh poblano peppers, dice them finely, and incorporate into the soup. Include a splash of heavy cream for extra richness and deeper complexity.
• Spicy Chipotle Chicken Version: Swap hot sauce with chipotle peppers in adobo sauce, adding a smoky heat. Include some smoked paprika to enhance the deep, complex flavor layers.
• Mediterranean Fusion Approach: Substitute black beans with chickpeas, add greek yogurt instead of sour cream, and sprinkle feta cheese on top for a unique international spin.

Slow Cooker Chicken Tortilla Soup Recipe

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4.5 from 9 reviews

• Total Time: 4 hours 25 minutes
• Yield: 6 1x

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Description

Mexican-inspired slow cooker chicken tortilla soup brings zesty comfort to your table. Savory chicken, rich spices, and crisp tortilla strips create a hearty meal that warms you from the inside out.

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Ingredients

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Protein:

• 2 boneless, skinless chicken breasts, cut in half

Vegetables and Beans:

• 1 (15-ounce) can black beans, drained and rinsed
• 1 ½ cups canned or frozen corn
• 1 can Rotel tomatoes and green chiles
• ¼ cup chopped fresh cilantro

Liquids and Seasonings:

• 1 cup Pace Picante Sauce
• 2 (10.5-ounce) cans condensed cream of chicken soup
• 1 ⅓ cups water
• 1 teaspoon cumin
• 1 teaspoon hot sauce

Garnish and Optional Toppings:

• 4 corn tortillas, cut into strips
• 1 cup shredded cheddar cheese
• Sour cream (optional)
• Olives (optional)

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Instructions

1. Pour Pace Picante Sauce, cream of chicken soup, Rotel tomatoes, black beans, corn, cumin, hot sauce, and water into a 6-quart slow cooker, mixing thoroughly to create a flavorful base.
2. Gently place whole chicken breasts into the liquid mixture, ensuring they are completely covered by the sauce.
3. Secure the slow cooker lid and set to LOW temperature, allowing the ingredients to simmer and meld together for approximately 4 hours.
4. After cooking time concludes, carefully remove chicken breasts and use two forks to shred the meat into tender, bite-sized pieces.
5. Return shredded chicken to the slow cooker and mix well with the existing sauce.
6. Introduce crispy tortilla strips and sharp cheddar cheese into the soup, stirring to distribute evenly throughout the mixture.
7. Continue cooking on LOW for an additional 15 minutes to allow flavors to integrate and cheese to slightly melt.
8. Immediately before serving, fold in freshly chopped cilantro for a bright, herbaceous touch.
9. Optional: Crown each serving with a dollop of creamy sour cream and sprinkle sliced olives on top for enhanced texture and flavor complexity.

Notes

• Prep ahead and freeze the ingredients for a quick, stress-free meal on busy days.
• Use rotisserie chicken as a time-saving alternative to cooking chicken breasts from scratch.
• Adjust spice levels by choosing mild or hot Pace Picante Sauce and controlling hot sauce quantity.
• For a lighter version, swap cream of chicken soup with low-sodium chicken broth and Greek yogurt.
• Customize toppings like crushed tortilla chips, avocado slices, or jalapeños for extra texture and flavor.
• Store leftovers in airtight containers for up to 3-4 days, reheating gently to maintain soup’s consistency.

• Prep Time: 10 minutes
• Cook Time: 4 hours 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 290
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 6 g
• Protein: 19 g
• Cholesterol: 60 mg