Chicken Tortilla Soup Recipe

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Chicken Tortilla Soup

Chris L.



☆☆☆☆☆ 0 votes
6 - 8
40 Min
1 Hr
Slow Cooker Crock Pot


3 c
cooked chicken, diced
5 oz
frozen or canned corn
1 can(s)
petite diced tomatoes or tomatillas if you can find them
1 can(s)
10 oz. green enchilada sauce, mild
1 can(s)
cream of chicken soup
6 oz
half & half or evap. milk
6 oz
1/4 c
red bell pepper, diced
1/4 c
green bell pepper, diced
2 oz
diced chilies (half a small can)
1 can(s)
black beans, rinsed and drained
1/2 Tbsp
onion powder
1/2 tsp
salt & pepper to taste
tortilla chips
shredded cheddar cheese for garnish


1You can cook this in a slow cooker or gently on the stove top - you can add the half and half toward the end of the cooking time but don't let it boil! Evap. milk is a little more forgiving but I like fresh milk better.
2Combine all ingredients EXCEPT the tortilla chips and cheddar cheese.
3Simmer for at least an hour to let flavors blend
4Crush tortilla chips in the bottom of a bowl. Add soup and sprinkle cheddar cheese on top. You can also add sliced green onion, sour cream, etc. Whatever floats your boat!

About this Recipe

Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy