Crockpot Chicken Tortilla Soup
- Ready In:
- 8hrs 10mins
- Ingredients:
- 14
- Yields:
-
2 cups
- Serves:
- 6
ingredients
- 2 boneless skinless chicken breasts
- 2 (10 ounce) cans Rotel tomatoes & chilies
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn or 2 cups frozen corn
- 1 onion, chopped
- 2 (14 1/2 ounce) cans low sodium chicken broth
- 1 -2 cup water
- 1 tablespoon garlic powder (*)
- 1 tablespoon chili powder (*)
- 1 tablespoon cumin powder (*)
- tortilla chips
- sour cream
- shredded cheddar cheese or Mexican blend cheese
directions
- * instead of these spices, you could include a packet of Taco seasoning if you prefer.
- Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix.
- Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid.
- Cook on high 6-7 hours or low 8-9 hours.
- Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they'll just fall apart on their own, but sometimes they need some help).
- Return chicken to CrockPot, stir to combine.
- To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, and a dollop of sour cream, serve with more chips if you like. Enjoy!
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RECIPE SUBMITTED BY
Tandy Higgins
United States