Real Recipes From Real Home Cooks ®

crockpot chicken tortilla soup

(2 ratings)
Recipe by
Laurie Ferns
Moline, IL

I found a recipe for this soup made in a crockpot, but I changed things up a little to suit my taste and that of my husband. He claims this is his new favorite soup. My father-in-law even loved it, and he doesn't care for chicken!!

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For crockpot chicken tortilla soup

  • 2 can
    black beans, drained and rinsed
  • 2 can
    mexican corn, drained
  • 2 can can use your fav, i use cilantro w/lime
  • 3
    raw chicken breast, skinned and boneless
  • 1 md
    onion, chopped
  • 2 box
    chicken broth, low sodium, 32 oz. ea.
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    ground cumin
  • 3 Tbsp
    dried cilantro

How To Make crockpot chicken tortilla soup

  • 1
    First spray your crock pot w/non-stick cooking spray. Then add in all ingredients except the chicken breast. Stir to mix ingredients well. Last, add the chicken breast. No need to shred the chicken.
  • 2
    Cook on high for 6-7 hours, or low for 8-9 hours. About fifteen minutes before serving, remove the chicken breast and shred with two forks. Put shredded chicken back into crock pot, stir and let cook another fifteen minutes or so.
  • 3
    If you don't want/have all the individual spices, one or two packets of taco seasoning will work. The original recipe called for one can black beans, one can kidney beans and only one TBLS cilantro. I've used frozen as well as thawed chicken breasts and both worked just fine. I also serve this soup with sour cream, seasoned, baked tortilla strips, and mexican cheese for garnish.