• Creamy Tortilla Soup from 365 Days of Slow Cooking {Gypsy Magpie}

    Creamy Tortilla Soup

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    My grandparents gave me a new cookbook for Christmas called 365 Days of Slow-Cooking by Karen Bellessa Petersen.

    Get your copy today!

    I have been trying out some to the recipes this week and so far, I’ve had success. I LOVE my slow cooker and use it a ton. {I may or may not have been through 5 in the past 12 1/2 years. Don’t judge me. I’m cursed.} So, this cookbook and accompanying blog, 365 Days of Slow Cooking, is right up my alley.

    The recipe I tried a couple days ago was an absolute hit!

    Make it and see what you think.




    2 frozen boneless, skinless chicken breast halves 1/2 c. chopped red bell pepper (optional)
    3 thawed boneless, skinless chicken thighs, trimmed 1 14 oz. can black beans, rinsed and drained (optional…but the best part so don’t skip it!)
    1 c. chicken broth 1-2 tsp. cumin
    1/2 c. picante sauce or salsa 1/2 c. chopped fresh cilantro, or to taste
    1 14 1/2 oz. can diced tomatoes in tomato juice 1 c. frozen corn
    1 tsp. lime juice tortilla chips
    2 garlic cloves, minced grated cheese
    1 10 3/4 oz. can cream of chicken soup sour cream


    1. Place chicken, broth, salsa, tomatoes, lime juice, garlic, cream of chicken soup, red pepper, 1 tsp. cumin, and black beans in slow-cooker.

    2. Cover and cook on LOW for 5-7 hours.

    3. Remove chicken; using two forks, shred the chicken. Put the chicken back in the slow-cooker and add extra cumin (if desired), cilantro, and corn. Cover and cook for an additional 30 minutes.

    4. Serve with tortilla chips, cheese, and sour cream.

    *Makes 4-6 servings.

    You can find this recipe on page 212 of the cookbook, and also HERE on her blog. I think this must have been one of her earlier recipes, so if you go off her blog, know that it is a little different than the book. {Not to mention that the pic in the book is DELICIOUS while the one on the blog isn’t all that tasty… but, we all know I am not the best at photography, so I totally understand! I went through some of my pics from a few months ago, and wow. That’s all I’m going to say about that. Just wow. I’m learning. That’s what matters.}

    My review?

    Thumbs up Thumbs up. Easy to make, yummy, and my family loved it. We will definitely be making it again.

    Any suggestions for replacing the cream of chicken soup?

    I’ve been trying to phase that out of my kitchen, but haven’t been super successful yet.


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  • Krista Neil
    14 February 2013

    Yes! A while back when I started “health-i-fying” what we eat I found substitutes for my cream soups that were more healthy. For cram of chicken use 3 cups chicken broth, 1 cup of milk or fat-free half and half or both, 1/2 cup whole wheat flour and salt to taste. Mix all the ingredients in a saucepan. Whisk until smooth.and thickened over medium heat. Super easy, I’d usually make it ahead of time and freeze it, it looks weird out of the freezer, but worked awesome combined to recipes, especially slow cooker or crock pot ones, I wouldn’t even thaw it much for those. If my recipe didn’t have chicken in it, I’d add cannery shredded chicken to the above recipe. You can double it, then just add the amount you need to get the right consistency for the recipe, I’ll have to try this recipe, sounds delish :)

    • Missy
      15 February 2013

      Wow! I have never heard that before! I will definitely be trying it out! How do you freeze it? 1 cup increments?

  • Krista Neil
    19 February 2013

    Ya something like that, I’m not real exact, you can just thaw what you need and re-freeze the rest. I’ve frozen it in Tupperware or ziplocks, both are good :)

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