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Crockpot Mexican Chicken Tortilla Soup Recipe

Author: Kasey Trenum


  • 2-3 Boneless Skinless Chicken Breasts
  • 2 cans black beans
  • 2 cans Ro-Tel
  • 1 can corn
  • 1 can tomato sauce
  • 1 package taco seasoning
  • 1 can chicken broth or 1 cup water and boullion
  • 1/2 - 1 whole onion
  • Corn Tortillas
  • Cilantro
  • Lime


  • Put 2-3 boneless skinless chicken breasts in the bottom of your crock pot and turn it on high.
  • Add all cans and taco seasoning
  • Add 1/2 diced onion (or more if you wish)
  • Toss in a handful of chopped cilantro
  • After 3 hours, pull out the chicken and cut/shred it into bite-size chunks, then return to crockpot
  • Optinoal: Add strips of corn tortillas for thickening and noodles
  • Serve with shredded cheese and a squeeze of lime juice, maybe a little extra cilantro to make it extra pretty. Also sour cream or avocado slices make a nice finishing touch.