This deliciously amazing recipe is sure to warm you for upcoming chilly fall evenings and still be easy on the waistline. If you have 10 minutes in the morning, you can make this soup! You can even put all ingredients in the crock pot at night; refrigerate overnight and then turn on to cook in the morning to save those precious morning minutes. Enjoy!!


· 1+ 1/2 pounds chicken breasts

· 16oz jar salsa

· 5 cups chicken broth

· 1 Tablespoon cumin

· 1 teaspoon chili powder

· 1 teaspoon paprika

· 1 + 1/2 teaspoon salt

· 1/2 teaspoon pepper

· 1/4 teaspoon garlic powder

· 1/8 teaspoon cayenne pepper (optional)

· 15oz can black beans (rinsed and drained)

· 15 oz frozen corn or can corn (more or less is ok)

· 3 Tablespoon lemon or lime juice

· Toppings—Tortilla Chips, Sour Cream, Cilantro, Cheese, Green Onions



· Pour salsa and chicken broth into crock pot

· Place chicken breasts in crock pot

· In a small bowl combine dry seasoning ingredients (mix)

· Add seasoning mix, beans, corn, and lemon/lime juice to the crock pot and stir

· Cook on low for 6-8 hours or high for 4-6 hours

· With two forks or a slotted spoon, remove chicken and shred on cutting board

· Add chicken back to soup mixture and stir to combine

· Serve with any toppings desired

Crock Pot Chicken Tortilla Soup

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