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Crockpot Chicken Tortilla Soup

I have made many versions of tortilla soup but this is my first time in a crockpot.  It’s even faster than my 10 Minute Vegetarian Tortilla Soup and a family favorite.


  • 2 large chicken breasts (frozen or defrosted)
  • 12 oz bag of frozen corn
  • 14 oz bag of frozen mixed pepper strips
  • 6-12 oz of frozen chopped onions
  • 2 cans of diced tomatoes with juice (with jalapeno for more spice)
  • 2 cans of beans, drained (I like black beans)
  • 4 cups organic chicken broth
  • Seasoning: 1-2 tsp cumin, 1 tsp garlic powder
  • Post crockpot: 1 lime & 1 bunch cilantro, chopped

Directions:  Add all the ingredients (except the lime and cilantro) into the crockpot. Heat on high heat for 4-6 hours or low heat for 8-10 hours. Near the end, stir and shred chicken.  When the soup has cooled a bit, add the juice of 1 lime and chopped cilantro.

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