Jenna’s Chicken Tortilla Soup

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Temp Low

I LOVE Chicken Tortilla Soup. It is my favorite soup ever and I just had to come up with my own recipe for it! I loved the idea of not cooking the chicken before adding it to the slow cooker, so that was a must when coming up with this recipe. Top it with some yummy cheese, chips and some avocado and you will see why it is now a staple in my home! Mmmm mmmm good. This soup is a definite crowd pleaser and one of our favorites. It has a little bit of everything and a whole lotta flavor.

Used 6-quart slow cooker

Ingredients

  • 2-3 Cups Raw Chicken, cut into 1-inch pieces
  • 1 10oz Can Diced tomatoes with Green Chiles
  • 1 8oz Can Tomato Sauce
  • 2 14.75oz Cans Chicken Broth
  • 1 10.75oz Can Cheddar Cheese Soup
  • 2 Cups Carrots
  • 1/2 Package Frozen Corn (approx. 1-2 cups)
  • 1 Large Onion, chopped
  • 2 Cloves Garlic, minced
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Tablespoon Chili Powder

Directions

  1. Step One

    Combine all ingredients in the slow cooker, except for the garnishes (Cut up avocado, shredded cheese, tortilla chips).

  2. Step Two

    Cook on HIGH for about 5-6 hours or on LOW for about 8 hours.

  3. Step Three

    Ladle into bowls and top each serving with avocado, cheese, and tortilla chips.

Crockin' Reviews Add Review
  1. Chrissy

    This soup is a favorite in our house! Instead of cutting up the chicken ahead of time, I’ve started putting in whole breasts and then I shred them up towards the end of the cook time. I also use taco seasoning instead of the cumin and chili powder. Even my super picky 8 year old likes it!

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  2. jennifer

    Delish! Made this last night and everyone loved it.

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  3. Brenda

    This recipe ended up being very good. However, I checked it when it was nearly done and thought it was bland and watery. So, I added 1 can rinsed and rained pinto beans, 1 can green chiles, and more spices and salt. We ate it with cheese, sour cream and tortilla chips. Then, it was yummy! It is pretty Weight Watcher friendly, too.

    When I make it again (which won’t be anytime soon because this recipe is very big so I now have leftovers in my freezer), I think I will add a jar of El Pinto salsa instead of the Rotel tomatoes and chilis. We like things flavorful in our home.

    I like that this recipe is easy, healthy, and delicious.

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  4. April

    I would like to try to make this with less sodium. Right now I cringe at the amounts. I added 1 cup of quinoa and the carrots in the last hour of cooking and was pleased with results. Probably wont add cheese soup in future. It was bland and loaded with fat and sodium. The recipe is delicious just needs sodium tweaked down.

  5. Shannon R.

    I used the SteamFresh southwest corn and added a couple handfuls of rice it was out of this world. Was perfect to come home to on a snowy day!

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  6. Crockin Girls

    Crockin Girls

    Becky, it was probably a cup or two of corn. About 30oz of chicken broth. Hope that helps!

  7. Becky P.

    how much frozen corn did you use, and what was the equivilant in cups of the chicken broth? I like to use the big tetra paks for chicken broth.

  8. Crockin Girls

    Crockin Girls

    8oz, Jennifer.

  9. Jennifer

    Making this now….what size can of tomato sauce do you use?

  10. Michelle

    Loved it!! Better than any I’ve had in a restaurant. I cheated and used canned chicken.

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  11. Faith

    Faith

    Very tasty!!! I used chicken tenders cut up and I put in just under the amount of chicken broth as I didn’t want to open another box of it for 1 oz. I also used 1 tsp of chipotle chili powder instead of the 1/2 tbsp of chili powder. Which added a more smoky heat. Added a bit of kosher salt and fresh ground pepper. It was delicious!! Definitely on the list to make again!

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  12. Kathy

    Kathy

    Beyond delicious!!! I did cut one can broth and added black bean and kielbasa sausage. My husband never thinks there is enough meat in soup… He also does not eat veggies very well. He loved this soup!!! It’s a keeper at our house! Even my ten year old ate it up! :)

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  13. Susie

    This was a big hit with the family tonight. My husband was skeptical until he tried it. There were no leftovers! Yum Yum

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  14. Jennifer

    I made this a few weeks ago and i over cooked the chicken. Now i know that all crock pots are not the same. The base of the soup is super tasty will make again but will have to figure out how long to cook.

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  15. Monica

    I made this for a ladies get together and I was very famous that day! They all wanted the recipe. So I sent them to your website. Thanks for the tip! I love soups!

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  16. Jordan

    This was great! I actually dumped all the ingredients into a freezer baggie too to simplify things even further, and a couple months later it still tasted wonderful!

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  17. Denise

    Omg – amazing! Read the other reviews and was conservative on the chicken broth. Probably was a little more generous on the chile powder and cumin – and added some salt at the mod point. Had a little Tabasco at the table for folks who wanted a little more zip. A real keeper!

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  18. Crockin Girls

    Crockin Girls

    Amber, you could also throw in some cooked rice (or a handful of uncooked minute rice) to soak up some of the liquid. It also makes it a little more hearty!

  19. Amber

    Amber

    My family loved this recipe with a few changes – I used Spicy Nacho soup, upped the amount of spices and left out the carrots. Even with those changes it was still not spicy so I think if I made it per the recipe it would be way too bland.

    It is very very soupy so next time I think I will increase the amount of chicken or cut down the broth buy 1/2 a can in the recipe.

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  20. Crockin Girls

    Crockin Girls

    WOW, Lori! I bet that saves a lot of $$ and calories for the month when y’all do that. Thanks for sharing! Happy Crockin’ to ya :)

  21. Lori C.

    Every year our family picks one month out of the year to cook every meal at home. Our busy schedule makes this a tough task sometimes but I decided to give your weekly menu a try to see if this would make meal planning and cooking easier. This was the first recipe on the menu for this week and we all just loved it! I’ve made chicken tortilla soup before but never added the cheddar cheese soup and it really added a nice flavor and texture. I’m looking forward to the leftovers later this week too as well as using it to pack in my oldest sons lunch tomorrow. Thanks for a great recipe!

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  22. Cassie

    Totally awesome! I put in fresh tomatoes & sweet peppers from our garden & served it with my grandmas cornbread recipe….it was a hit!!!!

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  23. Stephanie

    Absolutely delicious! My family can’t wait for me to make it again. :)

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  24. Crockin Girls

    Crockin Girls

    Sorry it was just okay, Kate. Maybe you could kick it up a notch with some of your favorite mexi-spices!

  25. Kate

    Followed recipe exactly. Even added cilantro from the video…just okay…good but won’t probably make again.

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  26. Crockin Girls

    Crockin Girls

    cROCKIN’ ROll, Tonya! LOL

  27. tonya

    This dish was off the chain. My kids loved it and I will be making it again this weekend.

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  28. Crockin Girls

    Crockin Girls

    Here is one that is gluten free, Jennifer!
    http://www.lavictoria.com/products/enchilada-sauce/

  29. Jennifer

    This looks delicious! Is there something I could substitute for the enchilada sauce? My daughter and I are gluten free and I’m not sure if I’ll be able to find a GF version. Thanks!

  30. Crockin Girls

    Crockin Girls

    Amy, thanks for sharing :)

  31. Amy K.

    I enjoyed this soup, but found its flavor greatly improved when I added the cheese, tortilla chips, and avocado to the top. By itself the flavor was slightly bland. I added a can of black beans and used 3 chicken breasts, cubed. It was definitely very soupy. I cooked up a pot of basmati rice and served the soup on top, kind of like gumbo. Then every eater could have the soup as thick or as soupy as desired. Also, my crock runs on the hot side, so I cooked the soup on low for 5 hours. Chicken was nice and tender this way. It made a TON of food – will be eating this all week!

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  32. Denise

    Loved it!!! I crocked a whole chicken for dinner last night and used the leftover chicken to make this soup! We used cilantro, avacado and broken tortilla chips for toppings. What a hit! 5++stars!

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  33. jinette

    My family loved this! And, because I know how good soup is the second day, I made a double batch!! And, I used 1 can of the Cheddar Cheese Soup, and 1 can of Fiesta Nacho Soup! It was DELICIOUS!! Thanks Jenna for such a fabulous recipe!

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  34. Crystal

    Monterey Jack cheese for topping is very good! Instead of chips, I slice up corn tortillas and fry them!! Add a little salt to them when I take them out! Oh so good! And I add spanish rice to the bottom of my bowl, then the soup, and last the toppings :)

  35. Crockin Girls

    Crockin Girls

    Hey Debbie, we use the 14 oz size can in the chicken broth.

  36. Debbie

    I’d like to try this , but the one thing about the recipe is it doesn’t specify what size cans for the broth. Are they the same size can as the cheese soup, the larger or jumbo size? Our grocery carries various sizes, so it would be helpful to have the recommended ounces. Thanks!

  37. Crockin Girls

    Crockin Girls

    Rachal, yum!!!!!

    Ashleigh, you could always sprinkle the cheese on top of your soup in each individual bowl. Replacing shredded cheese for cheese soup may change the texture of the soup…it may not be as “soupy.” The cheese soup definitely adds some liquid so you may have to replace it with broth (not much though).

  38. Crockin Girls

    Crockin Girls

    Mary Ann, I LOVE rice in my tortilla soup, too! If it’s instant rice I wouldn’t add it too soon or else it will get mushy. If you add it about 1/2 an hour before serving it should be just right. Of course, you’ll need to test it to make sure it’s fully cooked :))

  39. Rachel

    Don’t forget the cilantro!

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  40. Ashleigh

    Can you use regular cheese instead of the cheese soup. If so, when do you put it in?

  41. Mary Ann M.

    I would like to know about the brown rice…
    could I add instant brown rice in the beginning, or did you just stir in cooked brown rice at the end?
    I will be adding the black beans, and subtracting the cheese soup.
    Love this!

  42. Laura

    This soup is awesome! I did not have corn on hand so I added white hominy and a can of pintos. We loved it!

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  43. Jill W.

    Super delicious! I added brown rice to mine instead of having chips and didn’t need to add any avocado or cheese! It’s perfect just as it is. Filling and flavorful! I will definitely be making this again soon.

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  44. Ashlee S.

    I LOVED this!!! The only thing i did different was add more chicken and only one can of chicken broth so it wasnt watery! Also, i added the black beans and it was a delicious!Greatttt recipe!

  45. Crockin Girls

    Crockin Girls

    I’m with you, Sue! I usually always have the ingredients in my pantry and frig to make this one. It’s SO yummo!!

  46. Sue C.

    I am never without this soup. I could eat it every day and make sure there is some in the freezer.

  47. Crockin Girls

    Crockin Girls

    Another thing you can do is add a can of drained and rinsed black beans. When it is done cooking, smush some of the beans to make the soup thicker…just a thought. Glad y’all like it!

  48. Michele B.

    This soup was very good. I added some shredded cheese to mine towards the end because I love cheese. Next time I would add more chicken and cut down on the broth as I like it thicker.

  49. Crockin Girls

    Crockin Girls

    WHAT Virginia??? You don’t like cheese? I don’t think I’ve ever heard anyone say that before…ha j/k. You can definitely make it w/o the cheese soup. We’ve done that before when we didn’t have it in the pantry and it’s still very yummy!! But I wouldn’t cut down on the chicken broth. That’s what makes it soup-alicious!

  50. Virginia G.

    I will be making this tomorrow. I will not be using the cheese soup since I do not like cheese. I am wondering if I should use less broth?

  51. Crockin Girls

    Crockin Girls

    Those pesky carrots!!!! Lol! I like cooked rice in my soup, Laurie, and it does thicken it a bit.

  52. Laurie M.

    This was good, but too thin and watery for my taste – would reduce the chicken broth, maybe by one whole can. It was better the second day reheated, as it thickened up a bit. The carrot pieces were very small, but didn’t get done after 8 hours. I may make it again, but will make the adjustments in the broth.

  53. Tiffany M.

    Made this and it was SO good! I made a few adjustments based on what was in my pantry. Rather than all the individual seasonings I used a packet of taco seasoning. I also, used frozen chicken. After a couple hours I opened the lid and cut up the chicken with my kitchen shears…very easy! I then garnished with sour cream, cheese, cilantro, and strips of corn tortilla. BEST EVER!

  54. Crockin Girls

    Crockin Girls

    Yay! Thanks for sharing!

  55. Carrie M.

    This was the first time I made this recipe. My family & I really liked it. I can’t wait to try more recipes. I love using my crockpot!!

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