Chicken Tortilla Soup


Since it’s officially winter time, even though it does not feel like it out here in Colorado!  Going to be in the high 60s tomorrow!!!  But I still get the craving for some warm soup and I made this when it was much colder outside.  It’s a little spicy in my opinion, but for the most part I would call it mild.  My norwegian tastebuds just can’t handle much spice. Lol.  Well, I hope you all enjoy the recipe!


  • 2-3 chicken breasts (we like a lot of chicken in ours)
  • 2 cans of Ro-tel
  • 1 can of no salt black beans (rinsed and drained)
  • 1 can of kidney beans (drained and rinsed)
  • 2 cups of frozen corn or fresh corn
  • 1 onion, chopped
  • 2 cans low sodium chicken broth
  • 1-2 cups of water
  • 1 TBSP garlic powder
  • 1 TBSP chile powder
  • 1 TBSP cumin
  • 1 TBSP dried cilantro
  • tortilla chips (optional)
  • greek yogurt (optional)
  • shredded cheddar cheese (optional)

Directions:  It’s super simple… Put all of the ingredients except tortilla chips, greek yogurt, and cheese in the crockpot.  Put on low for 8 hours or high for 4-6 hours.  Then once it’s ready take the chicken out, shred it with a fork, and place it back into the crockpot!  Then serve and if you like you can top it with tortilla chips, greek yogurt (this is my substitute for sour cream), and/or shredded cheese.  Hope you all enjoy!  Forewarning if you’re cooking for two you will have tons of leftovers!!!


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