• Cooking Time:
  • Servings: 6
  • Preparation Time: 15


  • 1 lb chicken, cubed
  • 1 cup chopped onion
  • 2 Tbsp ground cumin
  • 1 Tbsp chili powder
  • 2 Tsp diced garlic
  • 1/4 tsp salt
  • 1/4 tsp cayenne
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 carton (32 oz) chicken broth
  • 1 cup frozen corn
  • 4 corn tortillas cut into 1 inch pieces
  • 1/2 cup chopped fresh cilantro
  • Shredded Cheddar cheese
  • sour cream


  • Combine all ingredients except for cilantro, cheese and sour cream in a slow cooker/crock-pot.
  • Cook on low 6 to 8 hours
  • Stir in cilantro, set high for 15 minutes
  • Garnish with cheddar cheese and sour cream
  • YUM!


I stumbled upon this recipe one day and jotted it down. During a particularly chilly spell here in NH I figured that it was a great day for a slow cooker soup. I gave it a shot. What a winner!! It warms you up so fast and the flavors are out of this world!

Categories: Crock-pot  Mexican  Soup 

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