Crock Pot Chicken Tortilla Soup


We love this recipe, especially when we’re coming home to warm soup on a cold winter day! It makes a pretty big batch, but the leftovers freeze well.


  • 3 boneless skinless chicken breasts, frozen
  • 1 can diced tomatoes
  • 1 can diced tomatoes with green chiles
  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can whole kernel corn, drained (or frozen)
  • 1 c. onion, diced
  • 4 c. water or chicken stock
  • 1 Tbsp. garlic powder
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1 pkg. taco seasoning
  • salt & pepper, to taste
  • Additional Toppings: shredded cheese, sour cream, tortilla chips



  1. Combine the ingredients in the slow cooker.
  2. Cook on LOW 6-8 hours or HIGH 3-5 hours.
  3. After the chicken is thoroughly cooked, remove from the soup and shred with forks.
  4. Return chicken to the pot and stir.
  5. Serve with shredded cheese, a dollop of sour cream, and crushed tortilla chips.


Recipe shared by Renae Matt from Administration