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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.
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from 1 vote
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Prep Time
8
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
8
minutes
mins
Course
Soup
Cuisine
Mexican
Servings
6
servings
Calories
310
kcal
Ingredients
1x
2x
3x
▢
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:
1
Serving
Calories:
310
kcal
Carbohydrates:
28
g
Protein:
39
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
1
g
Trans Fat:
0.02
g
Cholesterol:
97
mg
Sodium:
1740
mg
Potassium:
1096
mg
Fiber:
7
g
Sugar:
7
g
Vitamin A:
728
IU
Vitamin C:
11
mg
Calcium:
86
mg
Iron:
4
mg
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