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Crock Pot Chicken Tortilla Soup

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 8 Minutes
  • Cook Time: 3 Hours
  • Total Time: 3 hours 8 minutes
  • Yield: 6 1x
  • Category: Crock Pot Soup Recipe
  • Method: Crock Pot
  • Cuisine: Mexican


Crock Pot Chicken Tortilla Soup Recipe

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


  • 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


  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.


  • Calories: 411

Keywords: Crock Pot Chicken Soup, Crock Pot Mexican recipe, Chicken Tortilla Soup recipe

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