I know I already have a chicken tortilla soup recipe posted on here. However, I saw this one on Blogger Buffet. I mean, it’s made in the crock pot. Anytime I can simplify things by making it in the crock pot, I’m there! I also liked that this recipe added a creamy element to the soup with the addition of milk and cream of chicken soup. I also liked the idea of using a package of enchilada sauce mix, which I thought I had in my pantry. When it came to putting this in the crock pot, I didn’t have the enchilada sauce mix. Apparently I already used it. So the recipe said you could also use mild taco seasoning. Next time, I want to try it with the enchilada mix. Oh, there will definitely be a next time. I have to tell you, this is now my favorite chicken tortilla soup. The family loved it and it had just the right amount of spice for us. If you like things spicier, you can add some more heat. The chicken was also falling apart as it was being pulled from the crock pot, so tender. Thank you to the Dutson Five who posted this on Blogger Buffet. I love this recipe!
Also, my local paper was doing a story on food blogs and included me in part of the story. If you want to check the story out go to this link for the Salt Lake Tribune.
Crock Pot Chicken Tortilla Soup
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)
In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)
Made this today. We ate it tonight. I’m a very inexperienced chef. But this came out phenomenal!!! Everyone was like wow it’s so good.
Thank you for sharing!!! And explaining the recipe so well! I will try more of your recipes!!
Does any one know what the approx. calorie count would be for this soup per 8 oz serving? Thanks for any help.
I think this would be a great frozen crock pot meal. I’ll let you know how tht turns out
I’m a novice cook…no really, I’m horrible! This looks do-able, but I have a stupid question: thawed chicken, or can it be frozen?
Made this today and it was a hit. I did use regular strength taco seasoning and 98% fat free cream of chicken soup. We loved it. Very tasty.
I made it in my electric pressure cooker and my family said it was the best tortilla soup I have ever made. I thought it was really east to make too.
this is tonight’s dinner.. thanks for sharing..
Just wanted to let you know that Ive made this recipe at least 6 times since finding it. It’s my family’s favorite go-to soup. The only modification I’ve done is add white beans to it. So, thanks for the recipe!
Brittany,
To be save I would say the recipe makes 6 main dish servings. If you are servings as a little cup as an appetizer, you could probably get 12 servings.
I want to make this recipe for a large group. How many servings does it make?
I made this Thursday – SO good! I just had a bowl for dinner, love it! Can't wait to try more of your recipes!
I make mine from scratch, using a whole chicken, deboned, garlic/onion, black beans/corn/tomatoes, a can of green chilies and various spices: chili powder, spanish paprika, cumin, oregano. I started making my own taco flavorings which is cheaper and thanks to bulk seasonings, I never run out. Love this soup and my 3 crockpots.
How large is the can of tomato sauce you use? 14.5 ounces?
This was my first recipe to try from your site and it came out wonderful. I used a can of Rotel for the diced tomatoes. It worked great and added a little spice. This one is a keeper!!Thanks!
This was very yummy! I highly recommend trying it.
I’ve been following your blog from Arizona for a few months and just love all your easy recipes! I made the crock pot chicken tortilla soup last night and it was not only yummy, but so easy to make! I’ll be passing the recipe on. Thank you.
My comment came through as Jaince, but it’s Janice! Too quick typing!
This looks great- I’m going to try it this weekend. Thanks for sharing. Love your blog!
I found your blog while I was blog-hopping and I made this soup last night. It was excellent! I am making it to take to a friend today who has been having a rough time. Nothing says love like nice yummy warm soup. Thanks for the great easy recipe!
Chicken tortilla is my absolute favorite soup! It’s so good and filling.
Yours looks delicious. Love that cheese on top.
I found your blog through the Salt Lake Tribune article this morning. I just finished making your chicken tortilla soup! I know this is something my family will enjoy tonight. Thanks – I will keep reading.
From one Utah cook to another–Congratulations!!! I read the article and I didn’t realize that you just started your blog last April. I can see why it is so popular, I know I have several of your recipes bookmarked! You cook just like I do!
Congrats on the mention in the Salt Lake Tribune!
This looks really easy. I’m an expecting mom and though I love spending a couple of hours cooking and cleaning up, I know those days are numbered. I like reading your blog for real recipes. I don’t know why I haven’t commented before now. Thanks!