Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Creamy Chicken Tortilla Soup

This is a easy Crock Pot soup my high school girlfriend Nancy shared with me that is filling and will warm you up.

  • 1/2 cup chunky salsa (mild, medium or hot)
  • 1 pound boneless skinless chicken breast cut into 1/2 inch pieces
  • 2 cups frozen corn
  • 1 can (approx 15 ounces) black beans rinsed and drained
  • 2 cans (10-3/4 ounces each) cream of chicken soup
  • 1 can (approx 15 ounces) diced tomatoes with jalapenos or green chilies ( choose according to the spice level/heat you prefer)
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 or 2 6inch corn tortillas cut into strips
  • 1 cup shredded cheddar cheese
  • 1/3 cup chopped fresh cilantro
  1. Stir the salsa, chicken, corn and beans in a 4 quart slow cooker/crock pot.
  2. Stir the soup, tomatoes, water, cumin together in a separate bowl. Pour over the crock mixture.
  3. Cover and cook on low for 5 hours or on high for 2 to 2-1/2 hours.
  4. Stir in tortilla strips, cheese and cilantro. 
  5. Cover and cook an additional 15 minutes.
  6. Enjoy with warm tortillas or corn bread!


  1. You do not know how long I have waited for this recipe. I had this soup at Max & Ermas restaurant a while back and it was delicious. Now I can make my own.

  2. I make this often, but haven't ever used the cream of chicken soup in it - think I'll put it in the crockpot this morning. Thanks for sharing - can't wait to try it!

  3. I think you just gave me tonight's supper!!! I had some chicken tortilla soup at Panera Bread last week & this sounds just like it...yummmm!!!
    thank you so much!!!

  4. I just looked over your blog and I am really impressed. I love the recipes and with the winter coming on
    the soup recipe is just the thing.
    I invite you to visit my blog.

  5. Nothing like a hot bowl of soup with lentils and a twist of Mexican flavor. It's a must.

  6. Hmmmmm, I so want to try this one.

  7. This look delicious. It will be perfect for the Halloween weekend. I'll have to add this to my shopping list.

  8. Living in the southwest, this is a common meal around our house. It is fabulous in the winter and now that the cooler weather is approaching- your timing is excellent!

    We keep out a few extra tortillas, cut them into strips and fry them in olive oil to make them crisp. Add a few on top, a bit of sour cream, sprinkle on some cilantro... Yummmmm!

  9. We love soup at this time of year and this is one I've never made! Thank you so much for the wonderful recipe! ♥

  10. I'm bookmarking this one; if I hadn't already planned a soup for next week, I'd have made this one.

  11. I keep stumbling upon tortilla soup recipes, yet I've never had any, I'll have to give it a try, it sounds really yummy

  12. YUM! This is what I want. I'll be picking up a few ingredients tomorrow.


  13. I made this tonight. Used my home-canned items, chicken breast/broth, corn, diced tomatoes. Made a roux instead of using soup. Used 1/2 & 1/2. Served with tortilla strips, shredded cheddar, and cubed avacados. Also used garbanzo beans instead of black beans, cause that is all I had! Totally delish!

  14. i have a silly the chicken cooked or uncooked before putting it in the crockpot?

  15. Piehole 25...the chicken is uncooked! Enjoy!

  16. I made this dish today for my family's dinner, and it was superb. I followed the recipe exactly and we all think it's a real keeper...thanks!


  17. Our weather finally cooled down on Friday and I made this--it was terrific! We put crushed tortilla chips on top instead of regular tortilla strips. Thanks so much!

  18. I made an adaptation of this last night, and it was a hit!

  19. Thanks so much for sharing this recipe! It works great with shredded chicken, and I used 1/3 as much dried cilantro instead of fresh, adding it at the beginning of the process. Also added a little extra water to thin it out. Both easy and delicious!

  20. I made this soup and we loved it! We are not fond of dishes that are too spicy and this was perfect. I've added it to my growing repetoire of recipes I've tried from MGCC. What a fabulous website! Thank you, ladies.

  21. I made this soup today, with a few additions: juice of one lime, 1 clove minced garlic, and about 1/2 cup minced onion. It was fabulous! I am planning to make it for company this weekend.

  22. This is the absolute BEST tortilla soup I have ever made/had! I substituted the water for some spicy chicken broth I had on hand. I threw a couple jalapenos in with the tomatoes that already had green chilies and added 1/2 teaspoon chili powder. I'll probably use less chili powder next time because it was bit hot (much to our delight but a bit regretful later...) I served it with jalapeno cheddar corn bread. Hubby and I LOVED it! Thank you :)

  23. I kind of have a ridiculous question? lol! I'm wondering if I could throw the chicken breasts in whole and then shred them later on? Would it affect the cooking time? Thank you! So looking forward to trying this!

    1. Heather, Go for it. It shouldn't affect the cooking time and makes the recipe easier to get going to begin with...

  24. Thanks so much Ellen! I'll let you know how it goes!!! I'm so excited to try this recipe!


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