Chicken Tortilla Soup - CrockPot

A perfect chicken tortilla soup recipe. Easy and flavorful, this Chicken Tortilla Soup is made in a crock pot, served with tortilla chips and sprinkled with cheese.
Photo by Donna D.
Set it and forget it crockpot chicken tortilla soup.

PREP TIME

5

minutes

TOTAL TIME

605

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

605

minutes

SERVINGS

4

servings

Ingredients

  • 2

    chicken breasts, boneless skinless

  • 2

    cans Ro-Tel (I like the lime & cilantro, but the regular is fine)

  • 1

    can black beans, rinsed and drained

  • 1

    can kidney beans, rinsed and drained

  • 1

    can corn

  • 1

    onion, chopped

  • 2

    cans low-sodium chicken broth

  • 1 to 2

    cups of water

  • 1

    tablespoon garlic powder*

  • 1

    tablespoon chile powder*

  • 1

    tablespoon ground cumin*

  • 1

    tablespoon dried cilantro*

  • Tortilla chips

  • Sour cream

  • Cheddar or Mexican blend cheese, shredded

Directions

Put the onion, beans, Ro-Tel, corn, chicken broth, water, and spices in CrockPot and mix well. Add chicken breasts on top so they're at least partly submerged in the liquid. Cook on high 6 to 7 hours or low 8 to 9 hours. Shred the chicken breasts and stir. To serve, add a few tortilla chips in the bottom of a bowl and ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy! *Substitute taco seasoning instead of the dry spices if you like.

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