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Chicken Tortilla Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Servings: 8
Ingredients
  • 2 Chicken Breasts
  • 2 10oz Cans of Ro-tel
  • 1 15oz Can of Black Beans
  • 1 15oz Can of Kidney Beans
  • 2 C Frozen Corn
  • 1/2 C Onion Chopped
  • 48 oz Chicken Broth
  • 4 Cloves Garlic Minced
  • 1 TBSP Chili Powder
  • 1 TBSP Cumin
  • 1/2 C Fresh Chopped Cilantro or 1 TBSP Dried Cilantro
Instructions
Stovetop Method

  1. Put chopped onion, cans of beans, ro-tel, corn, chicken broth, and spices in a large stock pot and stir to mix. 

  2. Put chicken breasts on top of mixture and make sure they're submerged in liquid.

  3. Boil on stove top until chicken is cooked through, approximately 20 minutes.

  4. Before serving remove the chicken breasts from soup and shred.

  5. Return chicken to pot, stir to combine. If using fresh cilantro, add that in just before serving.

Crockpot Method

  1. Put chopped onion, cans of beans, ro-tel, corn, chicken broth, and spices in Crockpot and stir to mix. 

  2. Put chicken breasts on top of mixture and make sure they're submerged in liquid.

  3. Cook on high 6-7 hours or low 8-9 hours. 

  4. Before serving remove the chicken breasts from soup and shred.

  5. Return chicken to Crockpot, stir to combine. If using fresh cilantro, add that in just before serving.

Recipe Notes

Optional Toppings:

  • Tortilla Chips
  • Sour Cream
  • Black Olives
  • Shredded Mexican Cheese
  • Avocado
  • Fresh Cilantro