Chicken Tortilla Soup

This is an easy recipe that can simmer in the slow cooker all day or just an hour on the stovetop. You can adapt the recipe to your family’s diet – add extra beans to make it stretch or omit an ingredient you don’t care for.


  • 3 cups of chicken broth (homemade or packaged)
  • 1 28oz can of mild red enchilada sauce
  • 1½ cups of cooked chicken (shredded or cubed)
  • ½ a chopped onion
  • 1-2 cup chopped up vegetables* (such as carrots, celery, peppers)
  • 1 cup frozen roasted corn
  • 1 15oz can of black beans, drained and rinsed
  • 1 28oz can of tomatoes plus juice
  • 2 cloves of garlic, minced or 2 teaspoons of garlic powder
  • 2 tablespoons of fresh cilantro, minced
  • 1 teaspoon of cumin
  • ½ teaspoon of cayenne pepper
  • ½ teaspoon of ground cayenne pepper
  • ½ teaspoon of chili powder
  • ¼ teaspoon of crushed red pepper flakes
  • salt to taste

*Tip: I keep frozen veggies on hand – Mirepoix Mix has chopped onion, celery and carrots / this time I used a frozen bag of 3-peppers blend, onion, and corn

Optional Garnish:

  • tortilla chips or sliced into strips tortillas baked
  • squeeze of lime
  • shredded monterrey jack / cheddar cheese
  • sour cream
  • sliced avocado
  • sliced green onions



  • Dice all veggies into fine chunks.
  • Saute the onion, if you wish.
  • Dump all of the ingredients into the slow cooker.

*Tip: it’s okay if your veggies are frozen or your chicken is a leftover rotisserie

In the slow cooker, cook on low for 8-10 hours, or high for 6 or so – if on the stovetop, allow it to simmer at least an hour, longer if schedule allows

Before serving, add whatever garnish you choose.

My son likes tortilla strips and cheese while I go for the avocado slices with a lime squeeze.

Erin's Feta Pasta Salad

Multi Color Multi flavor Salad