Name: Crock Pot Chicken Tortilla Soup
Prep time: 8 min
Cook time: 3 h
Total time: 3 h 8 min
Yield: 6
Cuisine: Mexican
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; 1/2 teaspoon salt; 1/2 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

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

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.