Crockpot Chicken Tortilla Soup

This is a great easy dinner. With the cold weather coming, it’s wonderful to come home from work to a delicious hardy bowl of soup! I use a 5.5 quart crockpot and freeze bowls of leftovers. You may want to half the recipe for smaller crockpots.


3 chicken breasts (raw or frozen)
1 large onion, diced
4 cloves minced garlic
2 jalapeños diced (optional)
2 cans Mexican flavor diced tomatoes with chiles
2 cans black beans, rinsed
2 cans nacho cheese soup
2 cans cream of chicken soup
2 cans red or green enchilada sauce
2 cans corn and peppers

Place chicken breasts at bottom of crockpot. Add fresh ingredients, then canned and stir gently. Cover and cook on low for about 8 hours. Pull out chicken and shred, place back in pot. Top with fresh cilantro, jalapeños, cheddar, sour cream, or whatever you like! I usually make some bread to have with it 🙂



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