Savory Tortilla Soup

This delicious recipe was one that my mom used to make for our family growing up and one that I wasn’t willing to part with after Whole30.  {Thankfully my body handles beans just fine.} Its easily made in the crockpot and is a true fix-it-and-forget-it recipe. It’s always a hit with my family!

Tortilla Soup
  • 3 Chicken Breasts, Uncooked
  • 1 Medium Onion, Chopped
  • 2-3 Garlic Cloves, Minced
  • 1 Can of Ranch Style Beans, Don't Drain
  • 1 Can of Black Beans, Drained and Rinsed
  • 2 Cans of Rotel- One Mild, One Regular {Use 2 Mild for Less Spice}
  • 3-4 Cups of Bone Broth or Your Favorite Chicken Broth
  • 1 Teaspoon Cumin
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  1. Add all ingredients to a large crockpot and stir to combine.
  2. Cook on low for 8 hours or on high for 4 hours.
  3. Right before serving use two forks to shred chicken and stir.
  4. Top with your favorite toppings and enjoy!
  5. Topping ideas: cilantro, jalapeños, avocado, cheese, sour cream, tortilla chips.

You can find info on the crockpot that I use HERE.

Ranch Style Beans can be hard to find. THIS is the brand we use {I find it at any local grocery store in my area}.

Same with Rotel, so HERE’S a link to it, too.

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram, tag me! Tag me- @emilyeatsrealfood, in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

I am an affiliate for a few of these companies but use the items personally and enjoy them. (I’ll never post about a product unless I use it personally and like it.) If you click on any link I post, at no additional cost to you, I earn a small commission if you make a purchase. Thank you for supporting this little blog in that way. I’m grateful.

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