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Lazy Cooking: Spicy Chicken Tortilla Soup

Course Soup
Cuisine American
Keyword chicken, corn tortillas, leftover, soup
Prep Time 5 minutes
Cook Time 3 hours
Servings 4
Author www.TexasHomesteader.com



  • 1-2 cups leftover cooked chicken, shredded or cubed
  • 2 15-oz cans diced tomatoes, undrained
  • 1 15-oz can black beans, drained
  • 1 15-oz can corn, drained (I used a home-canned pint)
  • 1.5 cups chicken broth I used homemade broth
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. cumin
  • 2-4 corn tortillas, sliced into 1/4 inch strips
  • 1/2 cup shredded Mexican blend cheese



  1. Place shredded or chopped leftover cooked chicken into a slow cooker. Add all other ingredients and stir gently.
  2. Cover & cook on low heat for 3 hours to allow flavors to marry.

  3. Just before serving, add tortilla strips to slow cooker. Stir to blend. Serve soup in soup bowls, topping each serving with cheese.