Chicken Tortilla Soup

Chicken Tortilla Soup Recipe

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Chris L.




☆☆☆☆☆ 0 votes

6 - 8
40 Min
1 Hr
Slow Cooker Crock Pot


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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


  • 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!

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About Chicken Tortilla Soup

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

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