Chicken Tortilla Soup

Chicken Tortilla Soup

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Chris L.




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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

How to Make Chicken Tortilla Soup


  1. You 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.
  2. Combine all ingredients EXCEPT the tortilla chips and cheddar cheese.
  3. Simmer for at least an hour to let flavors blend
  4. Crush 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!

Printable Recipe Card

About Chicken Tortilla Soup

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

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