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Chicken Tortilla Soup

Presented by:
Land O' Lakes
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This Mexican-inspired dish takes only minutes to prepare, then just put it in the slow cooker and let it do the rest.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
2 hrs 20 min
Recipe Servings



1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon garlic salt

1/4 teaspoon ground red pepper (cayenne)

1/8 teaspoon salt

1 (28-ounce) package boneless skinless chicken thighs


2 tablespoons Land O Lakes® Butter

1 small (1/2 cup)onion, chopped

2 (10-ounce) cans diced tomatoes with green chiles

1 (15-ounce) can black beans, drained, rinsed

1 cup frozen corn kernels

1 (14.5-ounce) can chicken broth

1 teaspoon chili powder

1/2 teaspoon ground cumin


Tortilla strips

Sour cream, if desired

Chopped fresh cilantro leaves, if desired

Lime wedges, if desired


Combine all chicken ingredients except chicken in bowl; rub over chicken thighs. 

Melt butter in 12-inch skillet until sizzling. Add chicken thighs; cook over medium heat 4-6 minutes, turning once, or until browned. 

Place chicken thighs into bottom of slow cooker. Add all remaining soup ingredients. 

Cover; cook on Low heat setting 4-5 hours or High heat setting 2-3 hours or until chicken pulls apart easily with a fork. 

Remove chicken from slow cooker with slotted spoon. Shred using 2 forks. Return shredded chicken to slow cooker; stir. 

Ladle soup into bowls. Sprinkle with tortilla strips. Serve with sour cream, cilantro and lime wedges, if desired.


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