Chicken Tortilla Soup

  • Author: Kaitie Massey
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 10-12 servings
  • Category: Dinner, Crockpot
  • Cuisine: Mexican


Grab your ingredients, dump in the crock pot, and forget about it! 6 hours later, you will come home to the smell of a delicious and warm dinner ready! Perfect for a busy weeknight!


  • 2 chicken breasts (about 1lb)
  • 1 medium onion, diced
  • 1 540mL can of petite diced tomatoes with black pepper and roasted garlic
  • 1 398mL can of salt-free tomato sauce
  • 1 540mL can of black beans, rinsed
  • 1 1/2 cups low-sodium chicken broth
  • 1 1/2 cups frozen corn kernels
  • 1 tbsp cumin
  • 1/2 tsp smokey paprika
  • 1/2 tsp chilli powder
  • 1/2 cup fresh cilantro
  • salt & pepper to taste
  • Optional toppings: avocado, sour cream, tortilla strips, shredded cheese, hot sauce, cilantro… the possibilities are endless!


  1. In your crockpot add diced onion, tomatoes, tomato sauce, black beans, chicken broth, frozen corn kernels, and spices.
  2. Give everything a good stir, and add chicken breasts.
  3. Add the lid and cook on low for 6 hours.
  4. When time is up, remove chicken breasts. Shred with two fork and return to slow cooker with fresh cilantro. Stir together, and serve warm!
  5. Enjoy your favourite toppings and dig in!


Freeze It: Portion out single servings and freeze in small or medium sized freezer bags. Defrost overnight in the fridge and enjoy a delicious warm lunch or dinner!

Keywords: chicken, tortilla, soup, lunch, dinner, crock pot,