Easy Chicken Tortilla Soup

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This Crockpot Chicken Tortilla Soup recipe is crazy easy to make.  Throw the ingredients in the crockpot and 6 hours later – you are done.  It’s one of my favorite things to make early in the day and then come home to a wonderful smelling house with a meal ready to go!
Now, I said this is crazy easy, but there is a little time involved in chopping the onions, red peppers and garlic.  If you don’t have the time – buy that stuff already chopped!  Otherwise, make sure you tag on about 10 minutes of chopping.  But overall, it couldn’t be easier 🙂
Chicken Tortilla soup ingredients
This is a compilation of a lot of different recipes I found online but ultimately I added lots more cumin, chili powder, salt and pepper – because I want my tortilla soup flavorful!  But if you are leery about too much spice, I recommend adding about 1/2 of the spice and then keep adding more until you find the right spice and flavor for you.  If you agree that more flavor is better – than add away.


  • 1- 1 1/2 lb organic chicken breast
  • 1 15 oz can organic black beans – rinsed
  • 1 15 oz. can organic fire roasted diced tomatoes
  • 1 cup frozen white sweet corn
  • 2 cups organic chicken stock
  • 1- 2 chopped red peppers
  • 1/2 white onion chopped
  • 1/4 cup cilantro
  • 2 cloves garlic
  • 3 Tbsp cumin
  • 3 Tbsp chili powder
  • 1 – 2 tsp kosher salt
  • 1 cup monterey jack & cheddar mix



Set out a buffet of options, anything goes – but here is what we like:

  • Prepackaged tortilla strips
  • Monterey Jack and Cheddar Cheese mix
  • Chopped Cilantro
  • Avocado
  • Lime wedges
  • Hot sauce of choice
  • Jalapeño, sliced raw or Crispy Jalapeño by Fresh Gourmet

Crispy Jalapenos by Fresh Gourmet

Directions for Crockpot:

Turn your slow cooker to high.  Rinse your chicken and place in your slow cooker. Pour the chicken stock over the chicken.  Add remaining ingredients.  Stir.
After an hour, turn your slow cooker to low and continue to bake for 5-7 hours or until the chicken starts to fall apart with a fork.

Directions for when you don’t have 5 – 7 hours:

Pour 1 – 2 Tbsp EVOO in a large stock pot and sauté your onions and red peppers.
Chop your chicken into bite size pieces and throw into the pot once the onions and red peppers have cooked for about 10 minutes.  Cook for about 5 minutes, then throw in your garlic, cumin, chili powder, salt, and a dash of pepper.  Stir while this cooks for about 2 minutes.
Add remaining ingredients (minus the cheese) and cook on low heat for about 20 minutes until all the flavors have blended well.  Add the cheese and cook for another 5 – 10 minutes.
Serve bowlfuls and top with your choice of toppings.  Enjoy!
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