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My Favorite Tortilla Soup Recipe

My Favorite Tortilla Soup Recipe

Hellllllo friends! Welcome to my (very teeny) kitchen!! I am SOUPER excited to share this recipe with y’all today! This comes straight from my mama and it’s something I look forward to every fall and winter!


There are a lot of things I love about this recipe! It makes a ton and it doesn’t cost a lot to make, so it’s perfect for us college students who like getting the bang for our buck! Aside from the things I already havve in my kitchen, I would say I made this entire pot for about $10 and I will EASILY get four meals out of it!

I also love that it’s already gluten free! My boyfriend is GF and I love finding out that recipes that I already love and make are as well! I mean, let’s be honest, he’s a waaaaaay better cook than me, but it’s nice to have some tricks under my sleeve!

I love cooking with my crock pot because I honestly have a lot more energy earlier in the day and coming home to a finished meal is like a gift from me to me! If you do crock pot cook, you MUST buy the liners because then clean up doesn’t suck either. Also, this is the crock pot I have! A huge thank you to my aunt for gifting it to me!


The recipe:


  • 1 white onion

  • 1 can of Rotel (not drained)

  • 2 tsp minced garlic

  • 1-1.5 lb chicken breast

  • 1 can black beans (drained)

  • 1 can corn (drained)

  • 1 can diced tomatoes (not drained, I used a little less because I don’t love-love tomatoes!)

  • 1 can red enchilada sauce

  • 3.5 cups of chicken stock

  • 1/2 tsp oregano

  • 1 tsp cumin

  • 1 tsp salt


Place onions and garlic on bottom of slow cooker.

Place all other ingredients on top.

Cook on high for 3-4 hours or until chicken is cooked through and shreds easily. (Time may need to be adjusted if chicken is frozen)

Serve alone or with toppings such as tortilla chips, green onions, shredded cheese and/or avocado (no avo for me, I’m allergic!)

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