Easy Crock Pot Recipes – Chicken Tortilla Soup

Last night I served chicken tortilla soup.  It was hands down the best crock pot soup I have ever made.  Seriously.  If your family likes Mexican food, this soup is sure to be a winner at the dinner table.  I’m begging you, give it a try, because this recipe is da’ bomb!

Ingredients {slightly adapted from Spark Recipes}
1 pound frozen chicken {you’ll shred it in the crock pot just before serving}
1 {15 ounce} can diced tomatoes {I used Italian style}
1 {10 ounce} can enchilada sauce {I used mild}
1 large onion, chopped
2 cloves garlic, minced
32 oz chicken broth {thanks Vitacost}
1 teaspoon cumin
1 teaspoon fresh freshly ground salt
1/4 teaspoon freshly ground black pepper
2 cups frozen corn {canned would be fine}
1 can S&W black beans with jalapenos {rinsed}


Place all of the ingredients in a large crock pot, stir, cover, and cook on the low setting for 8 hours or on the high setting for 4 hours.  Once the chicken tortilla soup has finished cooking, using two forks, shred the chicken in the crock pot.  Stir, and ladle in to bowls.  Serve with crushed tortilla chips, sour cream or fresh guacamole.

Looking for more delicious crock pot recipes?  Check out Fix-It And Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes By Phyllis Pellman Good.  The reviews are awesome and Amazon currently has it in stock, and ready to ship!

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  1. says

    Did you know my mom was good friends with the author of that cookbook (the one you’re showcasing at the bottom) when they were in college? They may even have been roommates, but I’m not for sure on that.

  2. Chintda says

    After I read about your blog on CNN I got inspired to grow my own veggies. Still trying to figure out what is the best way to go about it with the space I have (lots, but all sloped). Hoping to figure it out by in time for some spring planting. Those free seed packets would sure come in handy!! I am excited about the catnip and the shiso from Botanical Interests. For my cats and my dad. I plan to buy them.

  3. Tisha A. says

    That type of recipe is an excellent candidate for sneaking in some finely chopped kale. It looks delicious and hope to make it Monday.

  4. Teresa Yb. says

    I can’t believe you used canned tomatoes from the store! I’m sure if you just chopped up a few fresh from the garden they would have cooked down nicely.

  5. Kathy says

    I’ve made this before and family just loved it. Love my Fix-It-And-Forget-It cookbooks, it’s like my cooking bible. Fantastic recipes, healthy, filling and delicious too. I also cook on the fly, making up as I go with what’s on hand. When I made the soup, I used tomatoes I had in the freezer for I didn’t have canned.

  6. Lisa says

    I got a crock pot for a gift a year ago and it’s still sitting in the box, un-opened, in the garage. After seeing this recipe, I’m ripping open the box!!

  7. Mandy says

    Made this last night for dinner and it was so yummy. I had some avacado that I needed to use and it was perfect in it. Thanks for putting this up.

  8. Mary says

    Mavis, this is the best recipe ever – I’ve been making it about every 3 days or so, just keeping a big container of it in the fridge, along with cooked spanish rice to throw in and heat up.
    It’s a great soup template – depending on which supermarket I go to – one store carries beans with jalepenos, the other only has tomatoes with chiles…I just throw whatever into the pot and it comes out great (and either homemade stock or UNsalted).
    Somehow my empty nest filled up again with my grown boys, 2 living home and going to college, and 1 working. It is not that easy out there these days, is it? I am trying to fill everybody’s belly without going broke, so please, keep those good ideas and recipes coming! Back in the old days when everybody had lots of money, I ate out A LOT, so really this is a whole new learning experience for me too.

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