This simple slow-cooker chicken tortilla soup became one of my most-requested weeknight dishes the first winter I tried it. I discovered the combination of red enchilada sauce, cumin, and a splash of cream on a snowy evening when I wanted something warm, effortless, and full of flavor. The aroma of sautéed peppers and onion mingling with simmering broth filled the kitchen and had everyone lingering at the counter. It’s a bowl that balances bright, savory notes with comforting creaminess, and the texture contrast from crisp tortilla strips and fresh cilantro makes every spoonful satisfying. I first made this on a busy holiday weekend when dinner needed to be ready with minimal fuss. The crock pot handled the long, gentle cooking while I prepared sides and wrapped presents. What stands out is how approachable the flavors are: not overly complicated, yet layered enough to taste like you spent hours on it. The finished soup has tender, shreddable chicken in a fragrant tomato-chile broth, dotted with sweet corn and beans if you like, and rounded with a splash of half-and-half or heavy cream for silkiness. Family members — including picky teens — have gone back for seconds, and the leftovers are even better the next day.

Ingredients

• Butter (3 tablespoons): Use unsalted or lightly salted butter; it’s the flavor anchor for sautéing the vegetables. I prefer Plugrá or Land O Lakes for a reliable, creamy finish.
• Yellow onion (1, diced): A medium yellow onion provides sweetness and depth. Dice into roughly 1/2-inch pieces so they soften quickly during sautéing.
• Red pepper and yellow pepper (1 each, diced): These add brightness and color. Choose firm peppers without soft spots; they should be diced similarly to the onion for even cooking.
• Garlic (2 cloves, minced): Fresh garlic gives a vivid aromatic base; press or finely mince to release oils during the sauté.
• Salt (2 teaspoons, divided): Split the salt between the vegetables and the broth to season evenly. Use kosher or sea salt for cleaner control.
• Boneless skinless chicken breasts (2 pounds): About 2–3 medium breasts. Chicken provides lean protein and shreds easily after slow cooking.
• Chicken broth (2 cans, 14.5-oz each): Low-sodium broth such as Swanson lets you control salt; full-flavored broth adds richness to the base.
• Red enchilada sauce (14 ounces): Herdez or La Preferida are great choices — it brings concentrated tomato-chile flavor and color.
• Spices: 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, and 1 tablespoon taco seasoning to layer warm, savory notes.
• Half-and-half or heavy cream (1 1/2 cups, optional): For a richer, silkier finish use heavy cream; half-and-half keeps it lighter but still creamy.
• Flour or cornstarch (2–3 tablespoons, optional): Use cornstarch for a gluten-free thickener (mix with cream first), or all-purpose flour if you don’t have corn allergy concerns.
• Pinto beans (1 can, drained, optional): Adds heartiness and fiber; rinse and drain before adding to reduce sodium.
• Frozen corn (1 1/2 cups, optional): Adds a pop of sweetness and texture — avoid canned corn which can be softer and slightly watery.
• Fresh cilantro (1/2 cup, chopped): Bright herb garnish to finish; add at the end for freshness.

Instructions

Sauté the vegetables: Melt 3 tablespoons of butter in a sauté pan over medium heat. Add the diced yellow onion, red pepper, yellow pepper, and minced garlic. Season with 1 teaspoon of the salt and cook until softened and fragrant, about 6–8 minutes. You want translucent onions and tender peppers but not browned — soft, glossy vegetables will release sweetness into the broth. Combine in the slow cooker: Transfer the sautéed vegetables to a 6-quart slow cooker. Nestle the 2 pounds of chicken breasts on top. Pour in the two 14.5-ounce cans of chicken broth and the 14 ounces of red enchilada sauce. Sprinkle in the 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon oregano, 1 tablespoon taco seasoning, and the remaining 1 teaspoon salt. Stir gently around the chicken to distribute spices without shredding the meat. Slow-cook until tender: Cover and cook on HIGH for 3–4 hours, or on LOW for 6–7 hours, until the chicken reaches an internal temperature of 165°F and pulls apart easily. If you have a probe thermometer, check in the thickest part of the breast for accuracy. The slow, moist heat will infuse the chicken with the seasoned broth and enchilada sauce. Shred and add mix-ins: Remove the cooked chicken to a cutting board, shred or chop with two forks, and return it to the slow cooker. Stir in optional items now: 1 can drained pinto beans and 1 1/2 cups frozen corn are traditional. Taste and adjust seasoning with more salt or chili powder as needed. Finish with cream and thicken if desired: For a creamier finish, stir in 1–1 1/2 cups of half-and-half or heavy cream. If you prefer a thicker texture, whisk 2–3 tablespoons of flour or cornstarch into the cream before adding to the soup to avoid lumps. Return the lid and cook on HIGH for an additional hour to meld flavors and thicken slightly. Serve and garnish: Ladle into bowls and garnish with chopped fresh cilantro, a dollop of sour cream if you like, shredded cheese, avocado slices, lime wedges, and crispy tortilla strips or chips. Serve hot with warm corn or flour tortillas on the side.

Storage Tips

Store cooled soup in airtight, freezer-safe containers. In the refrigerator, it will stay fresh for up to 4 days; for longer storage, freeze in portions for up to 3 months. To reheat, thaw overnight in the refrigerator then warm gently on the stove over medium-low heat, stirring occasionally. If frozen in individual mason jars, leave a little headspace to allow expansion. When reheating, add a splash of broth or water if it has thickened too much. Avoid bringing the cream to a hard boil—gently warm it to preserve a silky texture.

Ingredient Substitutions

If you want a dairy-free version, use full-fat coconut milk in place of heavy cream for similar richness, but expect a subtle coconut note. Swap cornstarch for flour in a 1:1 ratio if you’re not avoiding gluten, or use a gluten-free flour blend. For enchilada sauce, a can of crushed tomatoes plus 1–2 teaspoons chili powder and a pinch of sugar can substitute in a pinch. Chicken thighs may be used instead of breasts for juicier, more forgiving meat; reduce initial cooking time slightly if using smaller pieces.

Serving Suggestions

Serve this soup with crispy baked tortilla strips, a squeeze of lime, and sliced avocado for a classic presentation. A side of warm corn tortillas or a big green salad brightened with citrus balances the richness. For gatherings, set up a garnish bar with shredded cheese, diced red onion, pickled jalapeños, and cilantro so guests can customize. It also pairs well with a simple cilantro-lime rice or Mexican street corn on the cob for a heartier meal.

Cultural Background

The soup draws from Mexican and Tex-Mex traditions where tortilla-based broths and enchilada sauces are common. While not an exact traditional recipe, it follows the lineage of tortilla soup — a hearty, comforting bowl often finished with fried tortilla strips and creamy elements. The use of enchilada sauce simplifies the tomato-chile base, giving a consistent, pantry-friendly flavor reminiscent of homestyle kitchens in the American Southwest.

Seasonal Adaptations

In summer, swap frozen corn for fresh grilled corn and add diced tomatoes or a handful of chopped fresh basil for brightness. In colder months, keep the soup richer with heavy cream and add a pinch of smoked paprika or chipotle powder for depth. For spring, garnish with pea shoots or extra cilantro and serve with lighter sides. The recipe is flexible—small seasonal tweaks highlight the best produce each season offers.

Meal Prep Tips

Make a double batch and freeze in single-serving portions for quick lunches. Assemble the base (sautéed veggies, spices, broth, enchilada sauce) in a freezer bag and add frozen chicken breasts; freeze flat. When ready, thaw and transfer to the slow cooker or a pot for stovetop simmering. Chop garnishes ahead and store separately to keep textures fresh. Label containers with the date and reheating instructions for easy weekday use.

This soup has earned a permanent spot in my rotation because it’s flexible, forgiving, and reliably comforting. Whether you’re feeding a hungry family or bringing a dish to a casual gathering, it’s one of those bowls that invites conversation and seconds. Give it a try, make it your own, and enjoy the warm, homey results.