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.
Are you looking for an easy, flavorful dinner that’s sure to please the whole family?
Look no further than this delicious Crock Pot Chicken Tortilla Soup. All you need is a few simple ingredients, 10 minutes of prep time, and your trusty slow cooker to put dinner on the table in no time.
Let this recipe be your go-to dinner for busy weeknights: you’ll never be disappointed by the zesty, spicy flavors of chicken, tomatoes, cumin, chili powder, and more.
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 has all my favorite Mexican flavors.
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
- 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.
Crock Pot Chicken Tortilla Soup is a delicious, convenient, and nutritious meal option that is easy to make and sure to please.
It takes minimal preparation and is guaranteed to put a smile on your face with its combination of warm, savory broth and hearty ingredients.
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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
- 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
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
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.
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