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Chicken Tortilla Soup

RECIPES » Chicken Tortilla Soup


  • 2 boneless, skinless chicken breasts
  • 2 cups chicken stock
  • 10oz. can red enchilada sauce
  • 2, 14oz. cans black beans
  • 14oz. can diced fire-roasted tomatoes
  • 15oz. can whole-kernel corn, drained
  • 4oz. can diced green chilis
  • 2 cloves garlic, minced
  • 1 white onion, diced
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • Margaritaville Sea Salt Tortilla Chips, for garnish
  • Chopped fresh cilantro, for garnish
  • Sour cream, for garnish


  1. Combine all ingredients in a slow cooker.  Cook 5 hours on low.
  2. Remove chicken and shred using two forks.
  3. Add chicken back to slow cooker and continue cooking on low for 1 hour.
  4. Serve soup in bowls, topped with Sea Salt Tortilla Chips, sour cream and cilantro.