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Crock Pot Chicken Tortilla Soup

Servings 4 - 6 servings


  • 3 boneless skinless chicken breasts frozen
  • 1 4oz can chopped green chillies, drained
  • 2 cloves garlic minced
  • 1 15oz can diced tomatoes
  • 1 c. chicken broth
  • 1 c. half and half OR heavy cream
  • 1 tsp. cumin
  • 1 tsp. salt
  • salt and pepper
  • corn tortilla chip strips OR crushed up tortilla chips
  • 2 Tbsp cilantro chopped
  • 1 lime cut into wedges


  • Place chicken breasts in the crock pot. In a separate bowl combine diced tomatoes (including liquid), chillies, garlic, chicken broth, cumin, and salt. Mix together and pour over chicken.
  • Cook on low 5-5 1/2 hours, or until chicken is cooked. Remove chicken from the crock pot and shred with two forks; place back in the crock pot.
  • Add half and half or heavy cream and stir. Allow to simmer for 15 minutes before serving. Taste it and add more salt and cumin if necessary, to taste.
  • Serve with tortilla chip strips or crushed tortilla chips, cheese, cilantro, and a squeeze of lime. Enjoy!