Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

I love to make a huge pot of soup and have lunch and dinner for a few days.

Many people get in the habit of having to have different meals for dinner every night, but I have gotten my family out of that habit. I often will double a meal and we may have it two nights in a row. It is so much easier for me do do this as a busy mom.

When I made this soup I actually doubled it, it turns out very well.

This, slightly sweet (from the corn), Chicken Tortilla Soup is really delicious and hardy. It includes black beans, veggies and a little Masa to thicken it up a bit (and it gives a nice flavor).

It’s also perfect for cold or cool night.

Let me know if you give this healthy crockpot chicken tortilla soup a try and if your family enjoys it!


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Yields 6

Crockpot Chicken Tortilla Soup

Crockpot Chicken Tortilla Soup

20 minPrep Time

8 hrCook Time

8 hr, 20 Total Time

Save Recipe


  • 1 pound frozen chicken breasts
  • 3 cups of chick stock or broth
  • 28 diced or crushed tomatoes
  • 15 oz (approx) can of corn, drained
  • 15 oz can of black beans, un-drained
  • 1 small onion chopped
  • 1 medium red pepper chopped
  • 1/2 of 4.5 ounce can of diced green chilies (reserve the rest for another use)
  • 1/8 cup plus 1 tablespoon masa flour
  • 1/2 juice of 1 lime
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon cumin powder
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • Lime wedges for garnish
  • 1/4- 1/2 cup chopped cilantro for garnish
  • 1 avocado chopped for garnish
  • Crushed tortilla chips


  1. Prepare a large slowcooker
  2. Sprinkle masa into cold stock and stir to combine
  3. Add chicken breasts, stock/masa, tomatoes, corn, onion, red pepper, chilies, lime juice, garlic powder, cumin, chili powder, oregano and bay leaf to slowcooker.
  4. Stir to combine
  5. Cover and cook on high for 3-4 hours or low for 6-8.
  6. Add black beans during the last 1/2 hour of cooking, stir to combine.
  7. Remove the bay leaf
  8. Remove chicken breasts and shred, this should be very easy
  9. Add chicken back to soup and serve.
  10. Garnish with lime wedges, cilantro, tortilla chips and avocado.
  11. Note: This may also be prepared on the stovetop in a large pot in the same way. Cook for approximately 3 hours on medium low to low (on a simmer). Add the bean beans the last 30 minutes of cooking.
Cuisine: Mexican | Recipe Type: Dinner


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