Crockpot Chicken Tortilla Soup


It’s getting colder outside & this soup is PERFECT for cold winter nights. It’s so easy to make & it makes enough to have leftovers for the next day. It also freezes really well, too.

Here is what you need:

1 pound frozen chicken or 1 whole rotisserie chicken to make things even easier (shred near end of cooking time)
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
3 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1/4 teaspoon black pepper
1 (10 ounce) package frozen corn
1 can black beans, rinsed

 I also added 1 can of diced carrots & 1 small can of tomato sauce to make the soup more tomato-y. I like a hearty, chunky soup with a lot of veggies, so the carrots were perfect.


Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, sour cream, cilantro, shredded cheese, or avocadoes. Makes 8 servings–2 cups is 1 serving.


  • Calories: 168.6
  • Total Fat: 2.5 g
  • Protein: 17.4 g
  • Carbs: 20.3 g

 It’s a healthy, quick, tasty soup. Instead of sour cream, I used plain Greek yogurt to stay within my daily calorie limit. My entire family loved it & we ate it for two days. Gotta love that!

Stay warm, friends!



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