Crock-pot Chicken Tortilla Soup

My friends and family can’t get enough of this crock-pot chicken tortilla soup. This slow cooker soup is healthy, freezer-friendly, and full of flavor!

Crockpot Chicken Tortilla Soup Recipe

As promised, here is the recipe that launched a thousand requests: my crockpot chicken tortilla soup!

Every time I make it my friends rave that it’s the best they’ve ever had and promptly demand the recipe. Naturally I had to finally post it for them, and share the deliciousness with you too!

tortilla soup for everyone!

Though this is a slow cooker recipe, can absolutely belt this one out on your stove top if you’re hungry and in a hurry!

I, however, am a serial slow cooker-er (pretend that works) and crazy for my crock-pot!

Here are a few awesome options if you’re still in the market for one. Plus once you own one you can make my Crock-Pot Loaded Baked Potato Soup and Slow Cooker Black Beans and before you know it you’ll be just as obsessed with them as I am!

Crock-pot Chicken Tortilla Soup

Crock-pot Chicken Tortilla Soup

This tasty crockpot chicken tortilla soup recipe yields one 6 quart slow cooker  full of deliciousness! Scarf some now, stock your freezer for later, or feel free to halve the recipe for a smaller amount of soup.

The recipe that launched 1000 requests :: Slow Cooker Chicken Tortilla Soup
5 from 26 votes

Crock-pot Chicken Tortilla Soup

My friends and family can’t get enough of this crock-pot chicken tortilla soup. It’s the best! This slow cooker soup is healthy, easy, freezer-friendly and full of veggies.

Recipe yields 6-8 servings.

Course Main Dish, Soup
Cuisine Mexican
Keyword Crock-pot Chicken Tortilla Soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 361 kcal
Author Jenn Laughlin – Peas and Crayons


  • 6 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup canned crushed tomatoes
  • 1/4-1/2 cup tomatillo salsa verde
  • 3 TBSP tomato paste
  • 2 TBSP olive oil
  • 3 cups black beans (cooked or canned)
  • 1-2 cups pinto beans (cooked or canned)
  • 3 boneless skinless chicken breasts
  • 4 small corn tortillas (torn into small pieces)
  • 2 small onions (2 cups chopped)
  • 2 jalapeños (seeds and stem removed)
  • 1 large bell pepper
  • 1/2 lime, juiced
  • 2-4 TBSP fresh cilantro
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • salt, to taste (amount added will vary on sodium content of broth + tomatoes/beans)


  • greek yogurt or sour cream (I add lime zest to mine for extra oomph!)
  • shredded mexican cheese blend
  • tortilla chips
  • chopped red onion
  • chopped green onion
  • fresh cilantro
  • sliced jalapeños
  • pico de gallo
  • guacamole or sliced avocado


  1. Essentially you’re going to toss everything in and walk away, but because I like to explain the methods to my madness I’ll go into a bit more detail for ya:

  2. Turn your slow cooker to high and add broth, crushed tomatoes, tomato paste, tomatillo salsa, beans and chicken breasts, whole.

  3. Next dice your bell pepper, jalapeno, and onion and tear your corn tortilla into small pieces before tossing them into the pot as well. The corn tortillas help the soup to thicken a bit and also act as noodles!
  4. Add your seasonings, fresh cilantro, olive oil, and lime juice + cover.
  5. Within a few hours the chicken breasts should be juicy and perfectly cooked, if you happen to be around, feel free to scoop them out with tongs or a fork, place them on a cutting board, and chop each breast into six large pieces. Now it’ll shred oh-so-easily! Use two forks to create pulled/shredded chicken and add it back to your slow cooker. If you aren’t home yet you can complete this step once you return. No worries!
  6. The soup will simmer away on high for four-six hours [total time] and make your kitchen smell absolutely divine.
  7. Steal a taste towards the end and add any extra spices or add-ins that float your boat. I typically add a little extra chili and garlic powder and a little fiery cayenne depending on my mood. You may want to add salt or might find that there was enough in your beans/tomatoes/broth to start and leave it as is! Since I add crushed tortilla chips to my final product I only add a pinch of salt to the entire pot. The chips add it in at the end and create the perfect ratio for me! As noted above you can add more broth or keep the soup nice and chunky. I love mine super-hearty so I can attack it with the tortilla chips and a small mountain of grated cheese and scoop up the soup nacho-style. Hot soup, melty cheese, and crunchy tortilla chips… I’m swooning again just thinking about it. Clearly it’s time to make another pot!

Recipe Notes

If using canned beans, simply drain and rinse and you’re ready to go!

For a brothier soup, keep a bit of extra vegetable or chicken broth on hand to add towards the end.

Nutrition facts below are an estimate provided by an online nutrition calculator.  Values calculated before toppings, feel free to top this soup with all your favorite extras!

Nutrition Facts
Crock-pot Chicken Tortilla Soup
Amount Per Serving
Calories 361 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 36mg12%
Sodium 1209mg53%
Potassium 1017mg29%
Carbohydrates 49g16%
Fiber 13g54%
Sugar 8g9%
Protein 25g50%
Vitamin A 1660IU33%
Vitamin C 41.9mg51%
Calcium 83mg8%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.

If you get a chance to try this crock-pot chicken tortilla soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your tasty creation!

 special diets and swaps

Vegetarian? Skip the chicken and load up on lots of extra beans and veggies for a tasty vegetarian version of this soup. Just be sure to amp up the seasonings so you don’t sacrifice flavor. Easy peasy!

Corn makes a great add-in as well if you’re a fan.

Check out my lentil tortilla soup for an option that is gloriously vegetarian and can be made in the Instant Pot, slow cooker, or stove top. It can also be made vegan too!

Crockpot Chicken Tortilla Soup with Toppings

tortilla soup tips and tricks

Depending on the chaos-factor of your lifestyle, you can prep the chopped ingredients and measure everything out ahead of time and store it in the fridge until you’re ready to fire up the slow cooker, or simply whip the entire thing up on the fly.

I cook a huge batch of beans in the slow cooker early on in the week so I can make this crock-pot chicken tortilla soup along with a few other favorites. It’s a lifesaver!

The great thing about slow cooker soups, especially this chicken tortilla soup, is how flexible it is!

I use the recipe to empty out my crisper drawer on a regular basis and love how it can rescue veggies that are about to wind up a forgotten mess in the back of my fridge.

The crock-pot chicken tortilla soup recipe above is the all-time favorite combination of ingredients and the one my friends and family go ape over!

Crock-Pot Chicken Tortilla Soup Recipe

no crock pot? no problem!

To make this crock-pot chicken tortilla soup on the stove top, you’ll want to boil the chicken breasts in the broth. Chop and shred once tender, then return to the pot to add the remainder of your ingredients. You’ll want to simmer it for a while to cook the onions and peppers to tender perfection or you can choose to sauté them on the side and then add them to your pot of yum.

Top with your choice of toppings and dig in! This soup tastes great right away and even better the following day.

leftovers for the win!

It’s crazy how much I look forward to the leftovers!

You can keep the soup in an airtight container in your fridge for up to four days or stash it away in the freezer for a later date.

Crockpot Chicken Tortilla Soup with Tortilla Chips and Cheese

chicken tortilla soup for the win!

It’s so flipping good that I think a need a bigger crock-pot!

Though it makes a metric ton, there never seems to be enough leftover to freeze because it’s always devoured within two days of making it.

I may have even had a bowl for breakfast tomorrow morning.

Eggs are so last week.

Like This? You'll Love These:
· · · · · · · · · · ·

Leave a Reply

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

Recipe Rating


  • Dawn Smith

    5 stars
    The whole family loves this soup! By far the best recipe for Chicken Tortilla Soup I’ve found!

  • Lauri

    5 stars
    5 star! Love this recipe!

  • Kelly

    5 stars
    A staple in our house!

    • Yay! I’m so glad you’re loving the recipe – thanks Kelly!

  • Monique

    5 stars
    I followed the recipe as is for my 6 Qt Instapot and everything turned out perfect! The ingredients came up to about 5 Qt. Then I let it pressure cook for about 15 mins.. twisted the steam valve to release pressure and it’s done! Time to eat now! Oh and I’ll put pics up on my instagram (@uniquemonique15) Jenn and tag you! Thanks a bunches for this one <3

    • Ahhh yay! So glad you enjoyed the soup and that it worked great in the Instant Pot. Yes totally tag me – I’ll keep an eye out for it! xo

  • Liz

    I only have flour tortilllas on hand, would they still be a good addition? If so, should I add them later on rather than right away since they are less hearty than the corn?

    • Hey Liz! Just skip ’em! The flour tortillas won’t have the same effect as the corn tortillas. The corn tortillas sort of dissolve and thicken the soup while the flour tortillas will just get soggy on ya. It’ll still be SUPER tasty without them so don’t fret! xoxo

  • Margo

    5 stars
    I’ve made this recipe before and it’s soooo good! Just found it again and was wondering can you use boneless skinless chicken thighs instead? And if so is the cooking time the same? Great recipe! Thanks!

    • So glad you’re loving it Margo!!! We’re big fans of chicken thighs here and lately I’ve been using a mix of both. It cooks a little faster if you want to dig in sooner – I’ll usually check it after 3 or 3.5 hours and see where it’s at!

  • Sam G.

    5 stars
    Could you make this in an instant pot? If so, how would you change the cooking instructions?

    • Hi Sam! So funny you asked that because I was just sitting here trying to figure out how to make this one in the IP as well! I think the volume would exceed the max fill line on my 6QT Instant Pot Duo so I am planning on testing it and reformulating it a bit so I have reliable times and measurements! If you experiment let me know and I’ll for sure update the post once I have a chance to test it. xoxo

      PS: Have you tried my vegetarian version yet? I have that one tested and perfected for the IP: Instant Pot Vegetarian Tortilla Soup

  • Jen C.

    5 stars
    Love, love, love this recipe! The soup actually tastes “clean.” It is very refreshing and I love that I can control the heat. My husband likes less spice while I love to load it up!! This is a very easy recipe to follow and it keeps well.

  • Sandra

    5 stars
    This soup looks so flavorfu and filling! My family will enjoy this soup. I hope there are leftovers so I can pack it up for my lunch!

    • The leftovers are the bessssst! Thanks Sandra!

  • Liz

    5 stars
    This recipe will be made again and again at our house! It was perfect since our kitchen is being renovated, but it’s so good that it will go on our meal rotation.

    • So happy to hear it Liz, thank you!

  • Kristin

    5 stars
    Super savory and full of flavor! This is a soup that is filling and satisfying enough to have as an entree. Definitely filing this away into my bag of tricks. Loved every bite!

  • Carrie

    What do you think about taking the day before and reheating?

    • A totally amazing idea, always! It’s one of those soups that tastes even more flavorful the next day so I’m a fan of using it for advance meal-prep shenanigans – go for it girly! 🙂

  • Shauna

    5 stars
    Years ago you made this soup for me when I was still a super picky eater and I thought it was delicious. I’ve been making it for my family and friends every couple of months since then. I’ve tried chicken tortilla soup from restaurants, but none of them compare to this recipe. It is perfection!

  • Lucia

    What size crock pot, this will be my first crockpot recipe

    • So excited you’ll be trying this soup Lucia! I use a 6 quart slow cooker and usually have a little extra room in the pot 🙂

  • Steph

    Ferris Bueler all the way!!

  • Hesther

    Hi! If you are using canned beans do you drain them first?

    • Jenn

      Hi Hesther! Yes, drain them and rinse if you’d like to nix some of the extra sodium in the beans 🙂 Hope you love the soup! I’ll add a note about draining cans in the recipe in case anyone else has that question – Thanks so much for asking it!

  • That pic with the chip dipping into the soup literally made me drool!

  • Jenn,
    As a military spouse I’m used to moving a lot and trying a HUGE variety of dishes made by folks from around the world. I still remember the first time I tried tortilla soup. It was at a “book group” meeting.
    (I put book group in quotes because we all had infants and toddlers and no one ever had time or energy to actually read the books, but we were starved for adult conversation and being able to eat hot food with 2 hands so we met monthly anyway.)
    I lost the recipe during a move, but I know it wasn’t as amped up as this one. This looks amazing.

    • Jenn

      I couldn’t relate more! We’re a military fam too with a toddler so I feel you. I make this for my fellow milwives all the time and it’s always a hit — I hope you adore it too! <3

  • How did I miss this beauty? This might make me actually start enjoying soups!

    Actually, you’re soups tend to do that anyway!

  • 5 stars
    Hey there —
    Thanks for a great recipe!

    I discovered your blog randomly about a year ago when I was looking for a good potluck dish. Your thai cucumber “pasta” salad was a pretty big hit and since then, I’ve tried a few recipes and oogled all your pics. Wanted to tell you that I’ve made this tortilla soup now several times, and it’s always da bomb. I’m vegetarian, so I leave out the chicken, and will usually throw in whatever veggies I have. Last night’s edition included a can of Amy’s Veggie Refried Black Beans (I just threw that in at the last minute because I was light on veggies and it was a little brothier than I wanted. Turned out to be a great add-on) and some black olives. Easy dinner to get going earlier in the day, and bonus is that the kids love it. Because, really, what kid doesn’t love a bowl of cheesy beans and tortilla chips. 🙂

    • Jenn

      Thank you so so much for the sweet comment and review Sangeetha! I’m beyond lucky to have you as a reader and over the moon that you’re loving all the recipes you’ve tried! Keep me posted on what you make next! xoxo

  • Donna Watkins

    5 stars
    My husband and I both loved this! We eat very little meat, so this was a real treat for us. Kind of like, if you’re going to splurge on a dessert, you REALLY want it to be worth it. This certainly hit the mark! Another favorite from your website. Thanks!

    • Jenn

      Donna that is just the best compliment, thank you!!! I feel the same way about food too, I always want my socks to be knocked off and to crave the leftovers as much as the original dish! <3 Thanks so much!

  • Stacey

    5 stars
    By far the best Chicken Tortilla soup we have ever had! In fact, we are just getting ready for bed here in Germany and it’s all we can talk about! My teenagers loved every bite and my husband tried to sneak another bowl just before bed. My kids normally love a dollop of sour cream, but someone wrote earlier that they used Plain Greek yogurt! It was a wonderful bonus to the already amazing dish. I’m already looking forward to the leftovers tomorrow! Thanks for sharing such a wonderful recipe,

    • Jenn

      Thank you so much for the glowing review Stacey! 🙂 It means the world to me and I’m so thrilled the whole family loved it! And I second the greek yogurt — a really thick variety tastes just like sour cream and has the awesome bonus of added protein – I adore it as a topping for all our Mexican dishes! The leftovers are also my favorite part of this giant crock-pot of soup, enjoy! <3

  • Wendy

    5 stars
    Found this little gem of a recipe and took a chance and made it for Super Bowl Sunday. One word: DELICIOUS!! It was a huge hit and so, so good! Thanks for posting!

    • Jenn

      TOUCHDOWN!!!!! Thanks so much Wendy! I’m thrilled it was a hit! That soup rocks my world 🙂

  • Isabel

    Hi…do you know the nutritional value of this soup?

    • Jenn

      Hi Isabel! I haven’t calculated the nutrition facts yet but it’s a goal of mine to start adding them to my popular recipes. I’ll put this one at the top of the list! I was told My FitnessPal is great for calculating that and will probably head there first! 🙂

  • Amber A

    Hey Jenn Jenn!! So how about I was looking up this recipe & yours came up! That’s so awesome. Congratulations. I’m so proud of you & I cannot wait to make this. The inlaws are coming into town this weekend from Arizona to meet Baby Zoe.
    This is totally my favorite way to cook chicken.

    • Jenn

      awww thanks Amber! Miss you! So excited you stopped by to say hi! I hope you adore the recipe as much as we do! And hooray for family visiting! That’s awesome! I’ll text ya later – we need a catch up sesh!

      • Jenn

        ok that was a lot of freaking exclamation points. #toomuchcoffee

        • Amber A

          5 stars
          ;O) !!! Making it Now!

          • Jenn

            yay!!!!! <3 <3

  • Pam

    5 stars
    I’m not really a soup fan, but my husband is a big one. I made the soup this past weekend and followed the recipe, with the exception of adding the jalapenos (I can’t handle them). You were right — the smell coming from my kitchen was amazing and my husband could not wait to try it. He absolutely loved it…and, what do you know, so did I!! I diced a small jalapeno and added a little to my husband’s bowl which provided just the right amount of heat for him. Thank you for posting this recipe.

  • Amanda

    5 stars
    I found this recipe almost a year ago now (maybe shortly after you first posted it?) and have made it regularly for a while now. I haven’t commented yet, but I was prepping it to put in my crock pot tomorrow and thought I’d make a rave 🙂 This is one of the best tortilla soups have ever had. And I have had a lot of tortilla soup. It is so flavorful and so easy! I even omit the bell peppers and jalapenos since hubby isn’t a fan and it’s still absolutely amazing. I put in frozen chicken breasts in the morning and when I get home (sometimes almost 12 hours later), the breasts shred so easily in the crock pot and I let them simmer for a while longer just to get the breasts nice and moist all over. Add in some tortilla chips and it really hits the spot, even on a hot day. Thanks for the recipe – I will be sharing, for sure!

    • Amanda

      I forgot to mention, it’s even better as leftovers for lunch the next day!

  • Pam

    5 stars
    I am making this ‘again’ tomorrow. First time I made it my husband says ‘can’t you make a normal soup’ (he is a Mainer, I am a Texan). I put a thermos of it in his lunch the next day and I get a text message ‘OMG this is the best soup ever!!!’

    • Jenn

      He should know totally know better; Texans can COOK! =) So glad you both loved the soup! Thanks Pam!

  • Jenn

    Cammie – If you came back over to read this, so sorry about the comments going MIA! When I finalized my server switch it deleted every post and comment from yesterday. I don’t have your email so I’ll just write this here! <3 If you’re planning on cooking for low for a few hours crock-pot style on the stove then you can try cooking the chicken and the veggies in the broth/tomato sauce instead but I haven’t tested times or temps so I can’t really give you an exact measurement. From experience I know that the method I use in my Chicken Parm soup works fantastically for stove top and never has come out overcooked. <– you can use that method as a guide if you'd like. I seared the chicken first before cooking and really loved the result!! As another option, you can simply cook the chicken via your go-to technique til it's super tender, shred it with a fork, then add it to the soup at the end. I think there are a pretty endless array of methods to convert the recipe to stove top so just work with what is best for you and I'm sure it will turn out perfect! Hope you guys looooove it!

    • Cammie Krist

      THANKS – I will cook the chicken the way you did with the Chicken Parmesan soup! I will also try this recipe in the next couple of weeks, Looks tasty. My husband thanks you for the yummy recipes 🙂

      • Jenn

        Thrilled to help! Sorry about my blog glitch-a-palooza these past 24 hours, enjoy the soup and hope you adore everything you make! I’m so glad you’ve been loving the recipes so far!

      • cammie kristy

        5 stars
        The Chicken poached and added at the end once the soup was done worked great. Everyone loved the soup and it tasted just like it did when cooked in a crock pot. Again thanks so much. Cammie

        • Jenn

          Ahhh yay! I’m so glad you found the perfect stove-top method! <3 Thanks for coming back to update me Cammie! Have a great weekend! xo

  • This looks amazing! My friend highly recommended this recipe!

    question, do you think I’d be able to freeze the left overs?

    • Jenn

      Absolutely! I have a few bowls in my freezer right now! Hope you adore it!

  • Denice L

    5 stars
    I used all ingrediants except for the tomato paste because I didnt have any and this soup was amazing!!! It tastes excellent with some gluten free corn chils sprinkled on top for a crunchy element. The whole family loved it!! Thanks!!

  • Cammie

    5 stars
    Thank you for this wonderful recipe. I made this chicken tortilla soup and it’s the best one my husband and I have tasted. So much flavor and easy to make. Yum.

  • Amber

    I’m wondering if the # of servings is correct? 5quart crockpot for 6 servings seems like a massive serving per person. I was hoping to get 20 servings from my crockpot Tortilla soup….do you think thats possible?

    • Jenn

      Hey Amber! You’re beyond right on the large serving size! My husband and I have ridiculous appetites so we usually consider a serving a fairly big bowl [vs a measured cup] and when I wrote this one up, that’s what my starving self deemed a serving at the time. Usually I measure out the total cups/quarts of the dish when I post it and I cannot believe I didn’t this time around. So sorry for the confusion! Every time I make it it’s dangerously close to the fill line on my slow cooker so it should yield a good 15-20 cups of soup if you’ve got a full pot. So in theory, if everyone is just having an 8 oz cup of soup you’ll be a-okay! Especially if it’s a side dish to other dishes or a potluck of sorts.

      • Amber

        Thank you! You’re awesome! we’re going to give it a go for our Fall festival soup booth. I’ll let you know how it turns out! Hope we make enough!!!

        • Jenn

          Happy to help!!! Can’t wait to hear all about it! <3 And a booth of SOUP!? That sounds glorious!

  • Adam

    5 stars
    Ok, I’m a work-from-home dad who is trying to get better acquainted with cooking to help out my lovely wife. As an uber-beginner, I have a stupid question that I hope I haven’t just overlooked somewhere in the recipe:

    Do you cook the chicken breasts prior to adding them in? I know you do a lot of pre-cooking your ingredients but I didn’t see any mention of how these were (or weren’t) prepared beforehand. I’ve cooked whole chickens in the crock pot before. Just didn’t know if that was the plan with this recipe. Thanks for all of the awesome resources for us newbies! 🙂

    • Jenn

      That’s absolutely the plan here! The glory of this recipe is that the slow cooker cooks the chicken for you! =) It’s my favorite to make when I’m busier than life and need food for the family despite the chaos. At some point before serving you’ll want to fish out the chicken breast with a pair of tongs or a fork and shred the uber-tender meat before adding it back to the pot. Hope that helps, Adam! You’re a rockstar husband helping in the kitchen! I basically swoon every time my other half makes us dinner, it’s the best!

  • tanya

    5 stars
    could you use tostadas or flour tortilla in the soup instead of corn? i dont have any! thanks!

    • Jenn

      I’m not a huge fan of flour tortillas in soup [it can get a little gritty sometimes] so I would skip it to avoid the grit! The tortilla chips on the top add a fun crunch and really great flavor so if you’re out of those, I would snag a bag for when you reheat the leftovers so you can taste it both ways! <3 You should be good to go! Hope that helps!

  • Cristina

    5 stars
    I am whole heartedly in love with this recipe. I was able to find all the ingredients, at my local Publix, borrowed my friends extra large crock pot, and got cooking, or rather turned that crock pot on with some umph! I added some extra cilantro on mine, my parents went with some avocados, and extra CHEESE! My teenage brother devoured the soup without a single word, just a look of contentment placed across his face! Needless to say the soup was delicious; this recipe was a HIT! 😀 THANKS!

  • Bridget

    Did you drain the beans?

    • Jenn Laughlin

      I do! I feel like the liquid soaks up the gassy compounds and tastes watery so I just drain the liquid and keep all the yummy beans

  • Shira

    Hi! Not sure I’ve ever commented but love your site and recipes! I’d like to make this next week but I hate beans and they hate me back.. do you think subbing in some extra veggies like corn and mushrooms would fill the void? I also cannot get corn tortillas where I live, can I leave them out and crumble chips in to serve? I know I CAN do whatever lol just wondering if these changes will effect the soup as a whole too much?? Thanks girl!

    • Ohmygosh go for it! I would add a little more chicken and veggies to sub for the beans. Too much corn would sweeten it so maybe some corn and lots of bell peppers! Crumbled tortilla chips

    • Oops hit send too soon! The tortillas inside the soup are simply to thicken the soup and act as faux noodles but the soup will still rate fab with just the crumbled tortilla chips on top! Xoxox

  • Diana Longwell

    Thanks for the baking info! Making these as we speak. Just flipped them and they are looking great!

  • Katie

    I just made these and ate them in lettuce cups, they’re GREAT. These patties are definitely receptive to many different dressings, so I’m looking forward to making it the protein in my salads this week. Highly recommend!

  • So excited that you’re making the soup! It’s one of my favorites and I literally cannot stop making it! The olive oil goes in along with the test of the ingredients and you could add it in at any point in the cooking process of you’d like! I found a little fat helps the veggies and legumes digest better so I’m accustomed to always adding a bit of olive oil to my veggie based soups! It should still taste marvelous without it so don’t stress it if you’d rather not add it! Essentially the cheese you top the soup with later will accomplish the same thing! 😉 Hope dinner is a hit! Let me know how it turns out! Xoxo

  • CookingTherapy

    This is cooking away in the crockpot as we speak and I’m so excited for dinner! One question – the ingredients include 2 Tbsp of olive oil, but I don’t see the olive oil mentioned in the directions anywhere. Am I totally missing it? I skipped the olive oil because I’ve never had to add it to a crock pot soup. Thanks for the recipe!

  • RedCamaro

    You totally won me over with the Ferris Bueller reference! I can’t wait to try your recipe!

  • Kate Norris

    Having a crock pot is so not choice….it is a must! LOL I freaking <3 Ferris Bueller’s day off! Once in high school I skipped hoping it would be just like that…sadly I am not Ferris 🙁 I have now shared the fun with my 14 year old…I told her skipping school wasn’t nearly that fun lol I suppose I shall see if she will believe me as time goes on hehehe

  • Sarah Pie

    I love tortilla soup, I’m going to have to add this one to our list of recipes 🙂

  • Tiff

    I just made chicken tortilla soup last week (which was quite tasty), but I wish I’d made it in the slow cooker. Love that thang!

  • I’m so glad you liked it!!! Thanks Sara! I think I like the leftovers even better than the first day… the flavors get so amplified! *swoon*

  • Sara

    5 stars
    This was delicious! I made it last night and ate some of the leftovers today!

  • Bethany Good

    I love anything I can cook in a slow cooker! And Ferris Bueller – my favorite movie!

  • This looks amazing. Thanks!

  • Shashi Charles

    Chicken tortilla soup is one of my favs and your crockpot version sounds fantastic!

  • I can see why your friends were dying for this recipe. That melty cheese shot; it’s pure food porn and yes you need a bigger crock pot. I always, unless I don’t have enough ingredients, make a double batch of all my soups now. Some for me, some for the freezer.
    P.S. Paul is wrong; Ferris Bueller is a classic.

  • Jan @ Sprouts n Squats

    Ferris Bueller’s Day Off, who doesn’t know that movie and that quote 😉

    I’m late to the party as I’ve taken some time off blog reading/writing but this recipe looks delicious! I’ve been thinking for ages about getting a slow cooker / crock pot and I really need to just take the plunge.

    Happy New Year by the way, I hope you had a nice holidays 😀

  • YUM! this looks so good! i made enchiladas tonight and now i want something similar. pinning this for later 🙂 xo jillian – cornflake dreams

  • Kat

    Not to worry, I was making Iots of veg burgers yesterday and wanted a faster way to cook them. The recipe made 8 huge patties (6in diameter and 1/2-3/4in thick) that I cooked at 350F for 20min on one side, flip, 15 more minutes. They were still very moist. I used 1 sweet potato, and a bunch of chickpeas and kidney beans in some sort of heaping guestimates amounts. Oh I also used 2 eggs, not sure if that would impact moistness.

    I made a cilantro and red onion salsa to scoop on top. Yum!!

  • Oooohhhh-eeeee! I’d like to brontosaurus a batch of this using some mushrooms for the meat. I love me a good soup filled with garnishes:)

  • Emily @ Life on Food

    Of course we get it!!! Great movie and great soup.

  • This looks so delicious!! And the Bueller reference — hilarious! 🙂


  • SweatyMummy

    Yay! Hopefully this will be the first successful thing I’ve EVER done in the slow cooker!

  • Hey Kat! I’m not 100% sure! Whenever I’ve tried to bake veggie burgers in the past I find them a wee bit dry for my taste so if I’ll pan fry them really lightly on each side in a skillet and then transfer to a 350 degree oven for 10 minutes or so to finish them off. Straight baking I’d guess maybe twenty minutes or a teeny bit longer? I can try to test them out next time I make a batch but with the baby glued to my side that might not be as quickly as I would like. So sorry I’m not more helpful with an answer!

  • Persistence Over Perfection

    Mr PoP isn’t keen on the idea of soup (for a man, he is pretty fussy!), but even he likes the sound of this one! Can’t wait to make it 🙂

  • Kat

    How long do you think it would take to bake these instead of cooking in a skillet?

  • This looks so good, and I am always looking for new Crockpot recipes. Bueller? Bueller?

  • Danica

    Who hasn’t seen Ferris Bueller’s Day Off?!? It’s a classic. 🙂

  • Cait

    i am so going to be making this. Little nugget will just LOVE this stuff 🙂 xo

  • Heck yes!! I’ve been pinning crockpot things like crazy! And even wrote up a crockpot recipe yesterday (applesauce…yummm). Pinning this and adding it to my weekly favs!! <3

  • I’m still floored you don’t own one yet! Get thee to the store immediately!

  • Sprint2theTable

    Ugh. Why don’t I have more space for a crockpot?! I need a bigger condo and a giant batch of this soup.

What’s For Dinner?

Find out with our free weekly recipe newsletter!