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Chicken Tortilla Soup Crock Pot


Chicken Tortilla Soup Base

3 tablespoons butter

1 yellow onion diced

1 red pepper diced

1 yellow pepper diced

2 cloves garlic

32 ounces chicken broth

2 chicken breast

2 teaspoons cumin

1 teaspoon chili powder

1 teaspoon oregano

1 teaspoon taco seasoning

14 ounces red enchilada sauce

2 cups heavy cream to make it creamy if desired

1 can pinto beans

1 1/2 cups corn canned or frozen

1/2 cup fresh cilantro


Add butter to saute pan over medium heat.

Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.

Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.

Once the chicken is cooked shred the chicken.

Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour. 

Serve with your choice of garnishes.


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