Chelsea’s Easy Crockpot Tortilla Enchilada Soup

Chelsea was given a crock pot when she went away to college and then found this easy tortilla soup recipe that she always makes for her friends.  I made it the other night and everyone wanted the recipe. Here it is!


Tortilla Enchilada Soup

1 can (15 oz) Black Beans
1 can (15 oz) Diced Tomatoes with Garlic and Onion
1 can (20 oz.) Enchilada Sauce
1 box Chicken Broth
1 can (7 0z.) Ortega Diced Green Chiles-Mild
1 bag (12 oz.) Frozen Corn
4 skinless Chicken Breasts
2 t. Garlic Salt
2 t. Chili Powder
2 t. Cumin

Put all ingredients in the crock pot and cook on low for 10 hours or high for 6 hours.  Remove chicken, shred meat and return to pot.  Serve with cilantro, sour cream, jalapenos, guacamole and tortilla strips.

3 Responses to “Chelsea’s Easy Crockpot Tortilla Enchilada Soup”

  1. Cindy Davis says:

    I call this ‘5 canned soup’,and serve it in a pinch or at the end of the month. Try adding 1/2 a can of hominy. It’s easy to freeze the other 1/2 in a zip lock freezer bag, until next time.

  2. Carol Tousley says:

    This is a great recipe for anytime!!

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