Creamy Chicken Tortilla Soup

Crock pot soup that packs a ton of flavor while staying low on calories!


  • 1 lb boneless skinless chicken breasts
  • 32 oz no salt added chicken broth
  • 1 can Rotel
  • 1 can black beans, rinsed
  • 1 can corn, no salt added, drained
  • 1 Tablespoon chili powder
  • 1 red bell pepper, diced
  • 1 sweet onion, diced
  • 2 jalapeños, diced (optional, if you like heat)
  • 2 Tablespoons cornstarch
  • 1/2 cup shredded cheddar cheese
  • 3 corn tortillas
  • 2 Tablespoons olive oil
  • Salt


  1. In a six quart crock pot, combine corn, beans, Rotel, bell pepper, onion, jalapeños (if using), chili powder, and chicken broth. Top with chicken breasts and cook on low for 4 hours.
  2. Pull chicken out and allow to cool.
  3. Switch crock pot to high, and spoon out 1/4 cup broth. Mix in corn starch and stir well. Pour into crock pot, along with cheese, and stir to combine. Cook on high for 30 minutes.
  4. Shred chicken once it is cool enough to touch. Add back into crock pot.
  5. Cut tortillas into strips using a pizza cutter.
  6. Heat oil in pan and cook tortilla strips until crispy. Remove from pan and sprinkle with salt.
  7. Serve soup topped with tortilla strips.

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