Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts (approximately 1-1.5 lbs. frozen); 3 (14 ounce) cans Mexican-style stewed tomatoes; 2 (15 ounce) cans black beans (washed and drained); 1 (15 ounce) can corn; 1 (7 ounce) can green chilies, mild; 2 cups salsa (any kind you like, but Mango tastes the best); 3 -8 ounces tomato sauce; tortilla chips; Mexican blend cheese; sour cream (optional)

Servings: persons

4 boneless skinless chicken breasts (approximately 1-1.5 lbs. frozen)
3 (14 ounce) cans Mexican-style stewed tomatoes
2 (15 ounce) cans black beans (washed and drained)
1 (15 ounce) can corn
1 (7 ounce) can green chilies, mild
2 cups salsa (any kind you like, but Mango tastes the best)
3 -8 ounces tomato sauce
tortilla chips
Mexican blend cheese
sour cream (optional)

1
1.
2
Put all ingredients except chips and cheese and sour cream in crock pot.
3
2.
4
Cook for 9 hours.
5
3.
6
Take chicken out and shred, then put back in crock pot.
7
4.
8
Sprinkle with chips and cheese.
9
5.
10
Add a dollop of sour cream (optional).
11
6.
12
ENJOY!

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skinless chicken breasts (approximately 1-1.5 lbs. frozen), 3 (14 ounce) cans Mexican-style stewed tomatoes, 2 (15 ounce) cans black beans (washed and drained), 1 (15 ounce) can corn, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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