Crock Pot Chicken Tortilla Soup

This soup is one that I made up on a whim. I haven’t been to the grocery store yet this week and I knew I wanted to have a crock pot meal tonight. It’s the weekend and I had a lot of things to do around the house today. My original plan was to throw the chicken in the crock pot with some Teriyaki sauce and have Teriyaki chicken over rice. But, I really wanted something different and hearty. So I thought, Chicken Tortilla Soup! I had almost everything I needed. My husband was going out to run an errand so he stopped off at the store and picked up some chicken stock and shredded cheese for me. But everything else I already had on hand. I know this soup is traditionally garnished with cilantro, but my husband is not a fan of it. So I just never buy it. But feel free to add if you you like =) Also, because chicken stock has a lot of salt in it already I went pretty light with adding salt in the beginning and I ended up adding a bit more salt once it was done. Be sure to taste the soup at the end to make sure it is seasoned to your liking =) Here’s how I made it…


1 1/2 lbs. boneless, skinless chicken thighs (you can use chicken breasts if you prefer)

1  16oz bag frozen corn

1  14.5oz can black beans, drained and rinsed

1  14.5oz can Italian style diced tomatoes

1/2 yellow onion, finely chopped

1 1/2 Tbsp. chili powder

2 tsp. cumin

1 tsp. paprika

Salt and pepper to taste

2 tsp. finely chopped garlic

6 cups, or 1 1/2 cartons, of chicken stock



Diced Avocado

Lime juice

Shredded Colby-Jack cheese

Sour Cream

Tortilla chips or strips


Put all ingredients in a crock pot and cook on low for 6-8 hours, or on high for 4-5 hours. When done, remove the chicken and shred with a fork. Return to crock pot. Serve and garnish with any or all of the garnishes above. Enjoy!


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