cinfully-simple-crockpot-chicken-tortilla-soup (4)Aside from the fact that I have a true love of Mexican food, this has to be one of the easiest recipes I make.  So SIMPLE even my Cousin Carol could do it! 🙂 She doesn’t cook much anymore so I promised her I’d write a post with something easy that she could whip up without a lot of fuss!  If you are NOT Becky Homecky, this recipe is for you!

Crockpot Chicken Tortilla Soup can also be made stovetop but I prefer the crockpot because you can put it in and forgettaboutit it for a few hours.  It’s perfect for lunch or dinner depending on your mood and it will warm you inside and out.  It’s also a great one if you have a few extra unexpected guests (which we often do).

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What I especially love about this recipe is that it’s not only easy but healthy! This is more of a clear broth soup as opposed to some of the super creamy versions you get at the restaurants. Yes, I know those ARE super yum but they are also usually loaded with fat, sodium, extra calories and heavy cream. This one is much lighter and yet is still filling and tastes every bit as Cinfully good as the restaurant kind.  Plus, if you stir in a little greek yogurt when serving, you get that creamy taste without the heavy! Trust me!

One of the other things I love about this soup aside from the taste and the simplicity of it is that when serving it, it can stand alone! That’s because you can add a plethora of accoutrements to it! From plain avocado or Holy Camoly Guacamole to Greek yogo, tortilla chips, diced tomatoes and cheese; this recipe makes it fun to Play With Your Food! I often have bowls of these things out at the onset and let folks scoop their own and pile things on as they wish (kids love it).  it’s a do it yourself meal that will leave your family and guests raving about how creative you are and it’s ok with me if you take all the credit! 😉  It’ll be our little secret.

Let’s talk cans for a second. If you’re like me, you’ve heard some of the rumors about crazy stuff (like BPA) in our canned goods these days.  I will say I don’t do a LOT of canned foods, but the one’s I do use, I use a lot of. Like, tomatoes.  So when I can, I buy the organic brands because at least in my mind, I hope they are more conscious of the additives they are putting in my cans.  Plus, I also really like the taste of Muir Glen’ Organic Fire Roasted Tomatoes.  BUT, I’m here to tell you that I also buy the non-organic sometimes, too.  Some manufacturers are starting to become more can conscious because consumers like us are asking questions. Fact is, something IS going to kill me eventually, and it’s probably NOT going to be what’s in the can.  Ask my mom, she’d  probably tell you one of my Adventures will do me in first! 😉  Either way, I plan to die happy and full!


Crockpot Chicken Tortilla Soup Process Notes:

This Crockpot Chicken Tortilla Soup recipe calls for either my Legendary Salsa OR a can of Rotel Mexican (tomatoes & green chiles).  I like the Legendary Salsa because it adds a little more depth of flavor with the garlic and lime it has in it—AND its recipe calls for a can of Rotel so you’re getting that too. BUT if you don’t have time for that or if you are my Cousin Carol – PAH-LEASE use the Rotel—I will NOT get my feelings hurt and it will still taste just as good!

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Before I cut to the chase, I just want to mention one more thing in terms of the heat factor of this soup.  I don’t mean heat hot, I mean the burn your butt-put the TP in the freezer-kind.  This recipe as specified will run you on the low to lower-medium hot scale.  If you are a wimp who thinks ketchup is hot, allow me to make a suggestion.  Find a MILD salsa that you like, put it in the blender to puree it then add it to the soup.  I’m not gonna lie, your soup may be a little blander but at least you won’t be cussin’ me out!

Crockpot Chicken Tortilla Soup Beverage Pairing Suggestion:

There is no question here, it’s all about Pacifico!

 Are you ready? Let’s do this!

5 from 1 vote

Crockpot Chicken Tortilla Soup - So Easy Cousin Carol Can Make It!

This is a SIMPLE and tasty soup that will warm you from the inside out! Just dump all the ingredients into the crockpot and leave it for a couple hours. It's that EASY and it makes a great lunch or dinner!
Course Dinner
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 12
Recipe Creator Cindy Coe


  • 1 large box chicken stock I buy organic and look for the lowest salt content that IS NOT low sodium then I add NO additional salt to the recipe
  • 1 1/2 c my Legendary Salsa OR 1 can of Rotel Mexican This day I didn’t have salsa made so I used Rotel
  • 2 large can fire roasted diced or crushed tomatoes (I usually use diced but this day all I had was crushed and they worked fine. Same goes for fire roasted. I you can’ find them use regular. It’s FINE!)
  • 1 can whole black beans - undrained
  • 2 can pre-cooked white meat chicken water OR 3-4 pre-cooked chicken breasts chunked
  • 1/2 c cilantro (If you’re one of those people who thinks cilantro tastes like soap please leave it out!)
  • generous dash cumin to taste
  • Juice of 1/4-1/2 lime to taste ONLY ADD IF YOU USE THE ROTEL
  • 1 toe garlic - minced ONLY ADD IF YOU USE THE ROTEL


  • fat free Greek yogurt
  • tomatoes diced
  • Holy Camole Guacamole or diced avocado
  • cheddar or Mexican blend cheese shredded
  • tortilla chips Our fav is La Favorita brand - great taste lower sodium and fat!


  • Large Crockpot or Stockpot


  1. Put all ingredients in crockpot and let cook on high for 2-3 hours.
  2. Place toppings in separate bowls for everyone to serve themselves!
  3. Yes, IT IS THAT EASY!


If you stir in that dollop of Greek yogurt you put on top, the soup will become creamy!



Super foodie sidekick to #DrDP; digital storyteller, part time ginger and queen of convenience with more ideas than time. I go by #CC #CinfulCindy #CinfullySimple


Tyneisha · 07/14/2016 at 3:58 PM

In all honesty, you had me at Crock Pot lol. Love an easy meal!!

    CC · 07/15/2016 at 1:18 PM

    I know, right?

Cindy Coe · 12/19/2014 at 10:18 AM

Hi Carol! Thanks for your support! 🙂
I often forget where we hail from there isn’t much hot food to speak of unless you count Italian sausage! 🙂 Let me offer up an adaptation that won’t contain anything spicy and maybe you and Larry can still enjoy this dish… Replace the Ro-Tel/Legendary Salsa with a can of pinto beans. This should remove all the “spicy” ingredients. It may not taste exactly like chicken tortilla soup but it will still give you a nice broth and a good hearty soup!
Then you can always try the hot version when your son comes to visit! 🙂

C a rol · 12/16/2014 at 2:53 PM

Thanks Cindy. I think even I could open a few cans. Only trouble, Larry, my love, thinks black pepper is too spicy! He is a certified wimp. You should have seen him in New Mexico when we had a delicious pepper soup and he tasted it and knew those peppers were jalapenos. I had two bowls very quickly!! Not a fan of anything hot. I, on the other hand, love it. Our son thinks anything hot can be made better if it’s even hotter. Thanks for thinking of me anyway. Enjoy reading you. Looking forward to visiting with your Mom and Dad on their way home. Have a very Merry Christmas!!!

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