Chicken Tortilla Soup

This is a delicious crock-pot recipe that is very easy to adapt to your tastes and quantity needed.  If you don’t like a lot of heat, omit the cumin and cayenne.  If you want a smaller batch, use one chicken breast, one can of tomatoes, one can of broth and less corn.



1 carton chicken broth

1 can diced tomatoes with chilies, lightly drained

1 can stewed tomatoes with juice

1 small onion, finely chopped

1 packet taco seasoning

1 packet ranch dressing mix

1 tsp cumin

1/2 tsp cayenne pepper

2 frozen chicken breasts

1 can (or 1 cup frozen) whole kernel corn, drained

1/2 green bell pepper, chopped


Place onion, corn, and green pepper in the bottom of a crock pot.  Add seasoning and soup mix.  Add tomatoes, then frozen chicken.  Add broth last.  Stir gently just to submerge chicken.

Cook on low for 8 hours or however long you are gone (mine cooked about 10 hours).  Shred the chicken with 2 forks.  Serve with shredded cheese and tortilla chips on top.

3 Comments (+add yours?)

  1. jenjw4
    Feb 27, 2009 @ 21:01:09

    I make a variation on this soup all the time, using whatever i have on hand. Sometimes I add a diced chipotle chili. Sometimes a can of corn. Black beans are a favorite addition. I’ve never used the ranch dressing packet, though. Usually I just start out with a mixture of chopped garlic, cumin, chili powder, salt and pepper. It’s great served with either a dab of sour cream and tortilla chips or quesadillas.


  2. Trackback: Menu 3-1-10 « EASY AS PIE!
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