Chicken Tortilla Soup for Cinco de Mayo
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 5 large skinless chicken breasts (can be frozen or thawed)
  • 1 can cream of chicken soup
  • ¾ c. Greek yogurt (or can use sour cream)
  • 4 T. chicken base (or bouillon), divided
  • 1 t. cumin
  • ¾ c. salsa
  • 2 c. frozen corn
  • 1 can black beans, drained and rinsed
  • 1 c. brown rice
  • 2 c. hot water
  • 2 c. shredded cheddar cheese
  • Optional Toppings:
  • Additional shredded cheese
  • Cilantro, chopped
  • Lime slices
  • Green onions
  • Avocado
  • Salsa
  • Tortilla strips or chips
  • Greek yogurt or sour cream
  1. In a slow cooker, place the chicken breasts. In a large bowl, mix the cream of chicken soup, Greek yogurt, 2 T. chicken base, cumin, salsa, corn, and black beans. Pour over the chicken. Cook on high for 3-4 hours or low for 4-6 hours.
  2. Remove the chicken and shred with two forks. Place the chicken back in the slow cooker and add the brown rice and hot water mixed with the additional 2 tablespoons of chicken base. Cook for an additional 20 minutes or until the rice is done. Stir in the 2 cups of shredded cheddar and serve hot. I listed optional toppings. We thought this soup was great as is, but it's even better with a few toppings such as a dollop of Greek yogurt, some cheddar cheese, cilantro, green onions, and a squeeze of lime juice. Enjoy!
Recipe by Sara's House at