Chicken Tortilla Soup or Dip recipe

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I make a tortilla soup that we eat as more of a dip rather than a soup.  The difference is simply a can or two of chicken broth left out from the recipe.

3/4 – 1 lb. chicken cooked and pulled*
1 can rotel
1 cup mild salsa
3/4 can black beans drained
1/2 tsp garlic powder
1 tsp cumin
1 cup sour cream
1/2 cup shredded cheddar
1 small sweet onion diced
1/2 red onion diced
tortilla chips
2 cans of chicken broth if you are making soup instead of dip

Combine chicken, rotel, salsa, beans, garlic, cumin, and onion in crockpot with about 1/4 cup of water. (or broth if making soup)
Cook on low for 3-5 hours*.
When ready to serve, mix the sour cream in and top with the shredded cheese.
We eat ours as a dip, but if you are eating it as a soup put the chips on the bottom of your bowls.

*If you’d rather use raw chicken, cook for 8 hrs on low, then break apart with a spatula before serving.


  1. I will have to try this version the next time I make Chicken Tortilla Soup. The one I made is more “soupy”, but my husband likes thicker soups so I am sure he would love it!

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