Crock Pot Chicken Tortilla Soup Recipe

Crock Pot Chicken Tortilla Soup

This Crock Pot Chicken Tortilla Soup is a perfect fall crock pot soup recipe. Crock Pot Soup recipes can make fall dinner time so easy.

This week has been a busy week for us and I am looking forward to enjoying the weekend.

I will be enjoying this crock pot soup recipe for dinner because it has turned out to be one of our favorite crock pot soup recipes of the year.

This Crock Pot Chicken Tortilla Soup recipe has all my favorite Mexican flavors.

How To Make Crock Pot Chicken Tortilla Soup

Ingredients

• 2-3 pounds boneless skinless chicken breast halves, cut into bite-size pieces
• 1 carton Swanson Mexican Tortilla broth
• 1-14 ounce can stewed tomatoes
• 1 cup chunky salsa
• 1 cup corn kernels
• 1 tablespoon ground cumin
• 2 teaspoons minced garlic
• 1 teaspoon dry oregano flakes
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 can black beans, drained and rinsed
• 2 tablespoons cornstarch mixed with 4 tablespoons cool water
• grated cheese
• sour cream
• green onion

Directions

1. Place the first ten ingredients into a crock pot and cook on high for 2 hours.
2. After two hours add the black beans, cornstarch, and water.
3. Cook an additional 30-60 minutes or until thickened.
4. Serve with tortilla chips and top with grated cheese, sour cream, and green onion.

Crock Pot Chicken Tortilla Soup

Arlene Mobley - Flour On My Face

Crock Pot Chicken Tortilla Soup is a great way to enjoy all your favorite Mexican flavors in a chicken soup.

5 from 1 vote

Rate this Recipe

Print Recipe Pin Recipe Save Recipe Saved!

Click here to add your own private recipe notes.

Cook ModePrevent your screen from going dark

Prep Time 8 mins

Cook Time 3 hrs

Total Time 3 hrs 8 mins

Course Soup

Cuisine Mexican

Servings 6 servings

Calories 319 kcal

Ingredients  

1x2x3x

• ▢ 2-3 pounds boneless skinless chicken breast halves cut into bite-size pieces
• ▢ 1 carton Swanson Mexican Tortilla broth
• ▢ 14.5 ounce stewed tomatoes
• ▢ 1 cup chunky salsa
• ▢ 1 cup corn kernels
• ▢ 1 tablespoon ground cumin
• ▢ 2 teaspoons minced garlic
• ▢ 1 teaspoon dry oregano flakes
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ 1 can black beans drained and rinsed
• ▢ 2 tablespoons cornstarch mixed with 4 tablespoon cool water
• ▢ grated cheese
• ▢ sour cream
• ▢ green onion

Follow Flour On My Face on Pinterest

Instructions 

• Place the first ten ingredients into a crock pot and cook on high for 2 hours.
• After two hours add the black beans, cornstarch, and water.
• Cook an additional 30-60 minutes or until thickened.
• Serve with tortilla chips and top with grated cheese, sour cream, and green onion.

Nutrition

Calories: 319kcal | Carbohydrates: 30g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1758mg | Potassium: 1135mg | Fiber: 7g | Sugar: 6g | Vitamin A: 746IU | Vitamin C: 11mg | Calcium: 101mg | Iron: 5mg

Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

Warm up this winter with more easy Crock Pot Soup recipes

For more easy crock pot recipes for your family check out my crock pot recipe page where you will find over 200 easy crock pot recipes for busy moms.