Crock Pot Chicken Tortilla Soup Recipe for Cozy Weeknight Meals

This is an ideal meal for busy days when you need dinner without much fuss. Crock Pot Chicken Tortilla Soup is about as simple as it gets: open the cans, add everything to the slow cooker, and let it do the work. The result is a comforting, flavorful soup your family will love.

One of the best parts of this recipe—besides avoiding standing at a hot stove—is that most ingredients are pantry staples. The only thing that requires a little planning is thawing the chicken breasts. Otherwise, it’s quick and effortless.

Add all ingredients to your crock pot.

Stir the ingredients so the flavors combine, then cover with the lid.

Set the crock pot to high and cook for 5–6 hours.

After cooking, remove the whole chicken breasts and shred them with two forks.

Return the shredded chicken to the crock pot, stir once more, and your meal is ready to serve.

Serve hot with shredded cheddar cheese and a dollop of sour cream.

I also like to serve this soup with tortilla chips and a warm slice of beer bread. Both are great for dipping and make the meal even more satisfying.

Extra Tip: My kids love this soup so much that I often make a double batch. The extra soup freezes well in individual containers for quick school lunches. Using a 1 1/8-cup freezer container yields about 15–16 portions. Doubling the recipe only takes a couple of extra minutes and gives you convenient warm lunches later.

When my children open their lunchbox to find a thermos of warm soup instead of a soggy sandwich, they’re always thrilled. I include small containers of shredded cheese and sour cream so they can add toppings when they’re ready to eat.

You might just earn yourself a few “mom of the year” moments.

1 onion, chopped

1 16 oz. can chili beans

1 15 oz. can whole kernel corn, drained

1 8 oz. can tomato sauce

1 12 oz. can beer (a light beer works well)

2 10 oz. cans mild Rotel tomatoes

1 package taco seasoning

2 large (or 3 medium) skinless, boneless chicken breasts

Place all ingredients in the slow cooker, stir to combine, and cook on high for 5–6 hours. Remove the chicken, shred with forks, return to the soup, and stir to combine.

Toppings: shredded cheddar cheese, sour cream, tortilla chips.