• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Summer BBQ
  • Recipe Index
  • About Me
  • Subscribe

Chicken Fried Kitchen

menu icon
go to homepage
  • Home
  • Summer BBQ
  • Recipe Index
  • About Me
  • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • search icon
    Homepage link
    • Home
    • Summer BBQ
    • Recipe Index
    • About Me
    • Subscribe
    • Facebook
    • Instagram
    • YouTube
  • ×

    Home » Recipes » Recipes

    Published: Jan 18, 2022 · Modified: Feb 20, 2023 by Jeremy Klae · This post may contain affiliate links · Leave a Comment

    Easy Crockpot Chicken Tortilla Soup Recipe

    Jump to Recipe Jump to Video Print Recipe

    Crockpot Chicken Tortilla Soup has always been a go-to in our household especially in the colder months. It's easy to make, full of flavor, and completely different than most other soups out there. When I decided to share this recipe I wanted to make it as easy as possible so I chose to use the slow cooker. This could also be made in the Instant Pot and even a Dutch Oven.

    Where is Chicken Tortilla Soup From?

    Chicken Tortilla Soup, not surprisingly, comes from Mexico City. Traditionally it's made with chicken stock, roasted tomatoes, and tortilla strips. Then the diner themselves has an array of options to top the soup. So, now we know where Tortilla Soup originated, let's get to cooking our own!

    How to make Slow Cooker Chicken Tortilla Soup

    This Crockpot Chicken Tortilla Soup is so incredibly easy to make!

    Start by dicing the onions, bell peppers, and jalapeño. Next in a large cast iron skillet over medium heat, melt the butter and add the diced veggies. Sauté the veggies until they've just started to soften then add the 1 teaspoon of salt and the minced garlic. Stir to combine and continue to sauté for another 2-3 minutes or until the garlic has become fragrant. Remove the skillet from the heat and transfer the veggies to the slow cooker.

    Now that you have the sautéd veggies in the slow cooker, stir in the cumin, taco seasoning, chili powder, white pepper, and remaining salt. Stir the mixture to fully combine and add the Rotel and fire roasted tomatoes.

    Next, pour in a drained can of white hominy and a can of rinsed black beans stirring to combine once again.

    Lastly, lightly press two boneless skinless chicken breasts into the mixture just enough that about half of the chicken is covered. Pour in the chicken stock and top it all off with dried Mexican Oregano and Epazote.

    Cover the slow cooker and cook on high for four hours or low for eight.

    About 15-20 minutes before serving shred the chicken with two forks and pour in the heavy cream, stir to combine, replace the lid on the Crockpot and allow the mixture to heat back.

    What Garnishes to use?

    For this Crockpot Chicken Tortilla Soup Recipe theres all kinds of toppings and sides that would pair perfectly. I recommend getting as creative as you'd like with any recipe but I'll share what we prefer.

    TORTILLA STRIPS

    Traditionally corn tortillas are cut into strips then fried to crispy perfection. I highly recommend trying this but it actually isnt how we personally prefer the tortillas. I like to simply cut the corn tortillas into strips and add them to my bowl as is. It adds a very different texture and flavor to the soup that I prefer.

    I know what you might be thinking....but the crunch! WHERE'S THE CRUNCH?

    I've got you covered!

    TORTILLA CHIPS

    I love adding tortilla chips to the tortilla soup just as I would in a white chicken chili or crackers to a bowl of chicken noodle soup. The texture, saltiness, and crunch adds a lot!

    CHEESE

    I personally like a freshly grated cheddar for this soup but many cheeses would work beautifully including Oaxaca and Cotija.

    EXTRAS

    Beyond that there isn't much else that I add except for fresh cilantro and sliced avocado. Some fresh squeezed lime juice would be great as well however I feel that the soup already has so much flavor that it isn't necessary but you do you!

    In Conclusion

    I can't wait for you to try this recipe out and let me know what you think in the comments. If you made any changes let us know of those as well!

    If you like to try out different types of Instant Pot Recipes check out this recipe for Instant Pot Seafood Paella!

    I appreciate you checking out Chicken Fried Kitchen and as usual...

    Happy Cooking,

    -Jeremy

    📖 Recipe

    Crockpot Chicken Tortilla Soup served in white bowls and topped cilantro and sliced avocado photographed from above.

    Easy Crockpot Chicken Tortilla Soup Recipe

    This easy crockpot chicken tortilla soup recipe will quickly be part of your wintery rotation. It's beautiful, creamy, full of so much flavor!
    5 from 2 votes
    Print Pin Rate
    Course: Main
    Cuisine: Mexican
    Prep Time: 5 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 5 minutes minutes
    Servings: 10 servings
    Calories: 339kcal
    Author: Jeremy Klae

    Ingredients

    • 3 tablespoon Salted Butter
    • 2 Red Bell Peppers - Diced
    • 1 Jalapeño - Diced
    • 1 Onion - Diced
    • 1 tablespoon Minced Garlic
    • 2 teaspoon Kosher Salt - Divided
    • 2 ½ teaspoon Cumin
    • 2 ½ teaspoon Chili Powder
    • 1 teaspoon Ground White Pepper
    • 1 Packet Taco Seasoning
    • 14.5 Oz Fire Roasted Tomatoes - Canned
    • 10 Oz Fire Roasted Rotel - Canned
    • 15.5 Oz White Hominy - Canned
    • 14.5 Oz Black Beans - Canned, Drained, and Rinsed
    • 2 lb Boneless Skinless Chicken Breasts - about 2 breasts
    • 4 Cups Chicken Stock
    • 1 teaspoon Epazote - Dried
    • 1 teaspoon Mexican Oregano - Dried
    • 1 Cup Heavy Cream

    Toppings

    • Tortilla Strips
    • Freshly Shredded Cheese
    • Cilantro
    • Avocado
    • Tortilla Chips
    • Whatever your heart desires!

    Instructions

    • Melt butter in a large cast iron skillet over medium heat.
    • Add the diced veggies and sauté until they have began to soften and are becoming fragrant, about 10 minutes.
    • Stir in the minced garlic and 1 teaspoon of salt, sautéing for about another 2-3 minutes or until the garlic is fragrant.
    • Transfer the veggie mixture to the slow cooker insert.
    • Add the cumin, chili powder, white pepper, taco seasoning, and remaining salt. Stir to fully combine.
    • Pour in the cans of Rotel and Fire Roasted Tomatoes and stir to combine.
    • Drain and rinse the black beans then add them along with the can of hominy to the slow cooker. Stir once again to combine the mixture.
    • Press the chicken breasts into the mixture until they are covered about halfway the pour the chicken stock over the entire mixture.
    • Sprinkle the Epazote and Mexican Oregano over the top, place the lid on the slow cooker and cook for four hours on high or eight hours on low.
    • Once the cooking is complete, shred the chicken in the slow cooker using two forks.
    • About 15-20 minutes before serving pour in the heavy cream and allow the mixture to come back to temperature.
    • Serve and Enjoy!

    Video

    Nutrition

    Calories: 339kcal
    Tried this Recipe? Tag me Today!Mention @ChickenFriedKitchen or tag #chickenfriedkitchen!

    More Recipes

    • Brown Gravy in a black contemporary gravy boat.
      Brown Gravy
    • Italian Sausage Stuffing served in a baking dish.
      Italian Sausage Stuffing
    • Twice Baked Mashed Potatoes served in a white baking dish.
      Twice Baked Mashed Potatoes
    • Elotes, Mexican-style street corn served in a cup, topped with Cotija Cheese, and garnished with a lime wedge and cilantro.
      Elotes: Mexican Style Street Corn

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jeremy Klae on the back patio of his home in Texas enjoying a glass of wine for his about me page

    I'm Jeremy Klae and allow me to be the first to say, it's a pleasure meeting you. I believe that sharing food with friends and family is the most comforting thing a person can do. Which is why i'm here to share my recipes with you!

    More about me →

    Summer BBQ

    • Blackened Alligator Etoufee served on a white plate with rice in the center garnished with sliced green onion.
      How to make Blackened Alligator Étouffée
    • Banana's Foster Pudding Served in wine glasses.
      Banana's Foster Banana Pudding
    • Sous Vide Grilled Chicken Half served on a wood platter.
      SMOKED BRISKET: Texas Style Recipe
    • Pulled Pork Sandwich Served with Pickled onions on a salted pretzel bun.
      4 WAYS TO MAKE: AMAZING PULLED PORK
    • Instant Pot Baked Beans served in a vintage baking dish with a wooden serving spoon.
      Baked Bean Recipe
    • KFC Style Coleslaw with a southern twang served in a clear glass bowl.
      KFC Coleslaw Recipe: With a Southern Twang

    Popular Recipes

    • Pollo Asado sliced on a cutting board.
      Pollo Asado: Mexican Style Grilled Chicken
    • Barbacoa served with lime wedges and toped with Cilantro.
      Barbacoa
    • A stemless wine glass of aperol spritz with two oranges next to it.
      Aperol Spritz
    • Rosemary bread slices on a wooden serving board.
      Rosemary Bread
    • Coq au Vin Served in a large platter.
      Coq au Vin: An Easy Instant Pot Recipe
    • Creamed Spinach Served in a Cast Iron Skillet.
      Creamed Spinach

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 chickenfriedkitchen.com