Tanya's You "can" Do It Chicken Tortilla Soup

READY IN: 2hrs 30mins
Recipe by The X-ray Cook

This is an easy recipe and a "cheater". Throw it all in the crock pot for dinner when you get home or in a stock pot to simmer. Works great either way and my family loves this.

Top Review by Bexxx

This is soooooo awesome!! We loved it and will make again and again for sure! I halved the recipe, and used black beans instead of pinto as I could not find them. Also, instead of frying the chicken, I put it in the crock pot (frozen!) first thing in the morning, then at lunch I took it out, cut it up, then added the rest of the ingredients and simmered till supper. I didn't have enchalada sauce so I used taco sauce instead. It turned out great! I served with cilantro, shredded chedder, sour cream, and multigrain tostidos. Thanks for posting!

Ingredients Nutrition


  1. Cut chicken into cubes and cook in 2 Tbsp of oil in a frying pan, when almost done, add garlic. Saute with garlic until chicken is completely done.
  2. Pour all cans of ingredients into crock pot or stock pot with chicken/garlic mixture. Drain olives before putting in with other ingredients.
  3. Add the two cups chicken broth or water.
  4. Stir soup until all ingredients are combined.
  5. Cook for 2 hours on med-low in stock pot on the stove or 7 hours on low in a crock pot.
  6. Add more water or chicken broth for desired consistency.
  7. When ready to serve, crush tortilla chips and sprinkle with shredded cheese over individual servings of soup.
  8. Add sour cream if desired.
  9. This recipe can easily be increased or decreased as desired. All measurements are estimates as I usually just "throw it all in", but this is the closest to my normal routine.

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