Crock Pot Chicken Tortilla Soup


Three recipe posts in one week…must be feeling like fall here.  The leaves are already starting to change in the mountains which I can see from my home!!  Warmer temperatures will be here for a while longer, but fall is definitely on the doorstep.  The other day we had a crazy rain storm and it was the perfect day to make one of our favorite Crock Pot Dinners…Crock Pot Chicken Tortilla Soup.  This soup is one of the family’s favorite!


This crock pot soup takes a little bit more effort than just dumping things into the crock pot, but it is totally worth it.  And if you do it early in the day when the kids are at school or just before work, you don’t have to deal with the crazy dinner rush.  You will actually make a roux first and then use that as your soup base.  It makes it super yummy though and is really pretty easy.  I have step by step instructions below.  If you have never made a roux, you totally can.  It is really pretty simple and nothing to be afraid of…like I was the first time I made one several years ago!



Slow Cooker Chicken Tortilla Soup


3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced Tomatoes (or Bottled Tomatoes)
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 tsp salt
1 bell pepper, diced small
1 can (10 ounce) Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese


  1. Melt butter in a saucepan over medium-low heat.

  2. Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.

  3. Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.

  4. Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.

  5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.

  6. In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, salt, and bell pepper.

  7. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.

  8. Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

  9. About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.

  10. Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)


I think you are really going to love this recipe! Whenever I make this, it is fun to see the kids get home from school and head over to the crock pot with excitement about what’s brewing away in there.  I love that we can do the mad dash after school with the sports practices and homework and still find the time to sit down together and enjoy and delicious meal together around the dinner table!

*Printable recipe coming soon as part of our printable recipe book we are sharing with you.



If you want to make your own Enchilada Sauce (which I usually do unless I am pressed for time), you can use this yummy recipe.  This is also a great recipe to use for making Enchiladas!

Enchilada Sauce Recipe

1/4 cup vegetable oil

2 tablespoons self-rising flour

1/4 cup New Mexico or California chili powder

1 (8 ounce) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

salt to taste


  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

  3. Season to taste with salt.

  4. Serve immediately or store in airtight container for up to a week in the fridge.

Garlic Cheddar Chicken Strips

With 5 busy kids, dinner time can be just one more “thing” I have to do as a mom.  But, I feel like dinner time is one of the most important times for us to be together as a family.  So we try to make it a priority at our house.  Sometimes it is very rushed, but we try to get everyone seated together around the dinner table.

On those extra busy nights, it is nice to have a quick, and tasty meal option that the kids are not going to complain about.  These Garlic Cheddar Chicken Strips are always a hit at our house.  Of course the kids love the Chicken Strips…but these are Chicken Strips that the adults can enjoy too without feeling like they are eating off of the “kids menu”.

Garlic Cheddar Chicken Strips


Garlic Cheddar Chicken Strips

*printable recipe here


  • 1/2 cup butter

  • 4 cloves garlic, minced

  • 3/4 cup dry bread crumbs

  • 1/2 cup freshly grated Parmesan cheese

  • 1 1/2 cups shredded Cheddar cheese

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon salt

  • 8 skinless, boneless chicken breast halves

chicken recipes


  1. Preheat oven to 350 degrees F.

  2. Melt the butter in a saucepan over low heat, and saute the garlic until tender.

  3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  4. Cut Chicken Breast into strips (optional).
  5. Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

  6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink.


You can serve them with a couple of vegetables and whip up some of this Homemade Ranch Dressing Recipe for the kids (and you…we won’t tell) to dip them in…although they are moist enough not to need anything to dip them into.

 recipe-book 1

*Click here for a printable recipe and our printable recipe book.

Shrimp Scampi Recipe

Dinner time is a pretty busy time at our house with a couple of teenagers and their schedules.  As a family though, we always try to eat dinner together, even though it can be difficult some nights.  So I have been forced to come up with some dinner options that are quick and easy.


Shrimp Scampi has been a dinner that ALL of the kids have enjoyed, which is not always an easy with 7 different palates.  So when a meal is enjoyed by ALL, it gets thrown into our recipe rotation, like this Shrimp Scampi recipe.


Shrimp Scampi Recipe


  • 2 lbs raw shrimp (peeled and deveined) or pre-cooked shrimp
  • 1 lb angel hair pasta
  • 1 cup butter
  • 2 shallots, minced
  • 8 garlic cloves, minced
  • 1/3 cup white cooking wine
  • 3 Tbsp. lemon juice
  • 1/4 cup fresh parsley, chopped
  • 1/4 tsp. salt
  • pepper to taste


  1. Cook angel hair pasta according to package directions.
  2. Meanwhile, melt butter in a skillet over medium heat.
  3. Add shallots and garlic. Saute for about 5 minutes stirring constantly so they don't burn.
  4. Add shrimp to skillet and cook for 5 minutes or until they are pink in color.
  5. Add wine, lemon juice, parsley, salt and pepper.
  6. Cook for another two minutes.
  7. Drain pasta and rinse with hot water.
  8. Pour shrimp mixture over the pasta and toss together.
  9. Serve immediately.


This is a very quick and easy recipe that you can whip up on a very busy night.  It takes me about 20 minutes from start to finish to prepare this meal…and it saves us from getting a “quick” meal from a fast food place that may not be as healthy of a choice.

What are some of your favorite FAST meals for those crazy weekday nights?


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