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Home » Crock Pot Soup Recipes » Crock Pot Chicken Tortilla Soup Recipe

Crock Pot Chicken Tortilla Soup Recipe

Published: Aug 28, 2015 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

 

Crock Pot Chicken Tortilla Soup recipe via flouronmyface.com

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.

Chicken Tortilla Soup recipe via flouronmyface.com #crockpotfriday

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.

 

Chicken Tortilla Soup recipe via flouronmyface.com #crockpotfriday

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
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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  

  • 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
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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
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Warm up this winter with more easy Crock Pot Soup recipes

Crock Pot Soup recipes that are hearty and delicious for any time of the year. Along with crock pot vegetarian 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.

Easy Crock Pot Recipes by Flour On My Face

Easy Crock Pot Recipes by Flour On My Face

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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