Tortilla Soup Crock Pot - Kraft Recipes Top
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Tortilla Soup Crock Pot

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Make It

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  • Put chopped onion, drained beans, Ro*Tel, corn, chicken broth, water, and spices in crock pot and stir to mix. 
  • Put chicken breasts on top of mixture and make sure they’re at least partly submerged in liquid. 
  • Cook on high 6-7 hours or low 8-9 hours. 
  • Before serving remove the chicken breasts from soup and shred, if needed, (sometimes they’ll just fall apart on their own, but sometimes they need some help). Return chicken to crock pot, stir to combine.
  • If you want to make the thin tortilla chips that you put in your soup take 2 or 3 tortillas and cut them into thin short slices about 1/4 inch wide and 2 inches long. Place them in a fry pan with olive oil (just enough to cover the whole bottom of the pan) fry till golden brown, place in a bowl with a paper towel and put aside till soup is ready. Slice avocados into small wedges.

Special Equipment Needed


To serve put a few tortilla chips in the bottom of a bowl, ladle soup over tortilla chips, top with shredded cheddar cheese, wedge or two of avocado, and a dollop of sour cream, serve with more chips if you like. Enjoy!

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