Shredded Chicken Tortilla Soup

Shredded Chicken Tortilla Soup

Made  times
Lisa Naivar 1

"This thick and spicy soup goes great with tortilla chips and warms you up in the fall and winter."
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6 h 6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

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  1. Remove any fat or connective tissue left on the chicken, then cut each one in half.
  2. In a large crock pot combine the corn, Rotel, beans, and onion if you choose to use one.
  3. Either fill an empty Rotel can with water and add in, or use a can.
  4. Open the chili kit and pull out the largest bag, marked as chili seasoning as well as the dried peppers. Stir into the pot until incorporated fully.
  5. Add the chicken breasts one half at a time, pressing into the soup mix until just covered but not touching the bottom if possible.
  6. Cover and cook on low for about 5 hours, rotating the chicken every hour or so to make sure they cook evenly.
  7. Uncover and transfer the chicken onto a large plate or bowl. Shred chicken with two forks (or those nifty kitchen claws if you have them), then stir back into the soup.
  8. Add about half of the packet of masa flour that was included in the chili kit and make sure to mix well to prevent the flour from clumping. (Leave this step out if you like yours thin).
  9. Cook for 45-60 minutes longer.
  10. Serve with shredded Mexican cheeses or sour cream over tortillas or using tortilla chips in place of a spoon. The kit also includes cayenne pepper if you want to add more of a kick afterward.