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Crock-Pot Chicken Tortilla Soup
  • 2 chicken breasts
  • 1 can low sodium black beans
  • 1 can low sodium red kidney beans
  • 1 can low sodium corn
  • 2 cans original Rotel
  • 1 white onion, chopped
  • 1 packet low sodium taco seasoning
  • 2 cups water
  • 2 cans chicken broth
  1. Combine chopped onion, drained and rinsed black and kidney beans, drained corn, Rotel, water, chicken broth, and seasoning in Crock-Pot and mix.
  2. Rinse and trim chicken breasts and add to top (so the soup covers them).
  3. Cook on high 6-7 hours.
  4. Serve with tortilla chips, sour cream, and shredded cheese.
  5. Enjoy!