Mimi's Crockpot Chicken Tortilla Soup

by Mimi & Vera LevinTastemakers in Residence


2 boneless, skinless chicken breasts
1 onion, chopped
1 can black beans
1 can pinto beans
1 pack frozen corn
5 cups chicken (or vegetable) broth
1 red bell pepper, chopped
1 packet taco seasoning
1 Tbsp. garlic powder

Fresh cilantro
Tortilla strips (make your own in a cast iron skillet if you prefer)
Cheddar cheese
Sour cream
Hot sauce (I prefer Cholula)


  1. Add all ingredients, minus the toppings, to a crock pot. Cook on low for 6 hours. 
  2. Shred the chicken and cook for 30 more minutes.
  3. Add the soup to a bowl, and top with fresh cilantro, tortilla strips, cheese, sour cream, and a swirl of hot sauce!