Chicken Tortilla Soup

It's my favorite time of year! I love Autumn, I wouldn't mind one bit if it lasted a few extra months. It means I can bake freely again without heating up my house too much, I get to make soups, and I can drink hot cocoa every morning without weird looks from my spouse (I love you babe!). I tried out this new recipe for a Crockpot soup, which appeals to me on so many levels.

1- It's done in the Crockpot, therefore I dump everything in and walk away. Heaven.

2- It's a little spicy, just right for a chilly day.

3- It's simple. Nothing fancy, but really tasty.


I've had this recipe stashed away for over a year, and I'm sorry I haven't made it before now. The next time you want something comforting and easy, give this a try.

Crockpot Chicken Tortilla Soup

1 can black beans, rinsed and drained

1 cup (heaping) frozen sweet corn
1 can diced tomatoes with juice
1 packet enchilada sauce mix, I'm a fan of the McCormick brand
1 1/2 cups water
1 can tomato sauce
1 can cream of chicken soup
2 cups whole milk
2-3 boneless skinless chicken breasts (I used 2)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, and diced tomatoes on top of that.

Cook on low 4-6 hours. About 30 minutes before serving, take out the chicken and dice, add the diced chicken along with the heaping cup of frozen sweet corn and stir to combine. Allow to cook another 30 minutes.


Serve with sour cream, shredded cheddar cheese, lime, avocado, and/or tortilla chips.