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–+ servings
Chicken Tortilla soup in a bowl with a cloth napkin.

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 minutes
Cook Time 3 hours
Total Time 3 hours 8 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 310 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

Serving: 1ServingCalories: 310kcalCarbohydrates: 28gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 1740mgPotassium: 1096mgFiber: 7gSugar: 7gVitamin A: 728IUVitamin C: 11mgCalcium: 86mgIron: 4mg
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