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Pinto Chicken Tortilla Soup

Recipe By

Dear Crissy

Crock Pot Chicken Pinto Tortilla Soup is chock-full of tender pinto beans, shredded chicken, and tasty Tex-Mex flavor in every spoonful. It’s the kind of slow cooker meal that fills your kitchen with the most wonderful spicy aroma. This is a great Sunday supper and also works great on game day to feed a crowd!

Prep Time

15 minutes

Cook Time

4 hours 30 minutes

Servings

12

Ingredients

1 pkg Hurst’s HamBeens Pinto Beans plus flavor packet

3 cloves garlic minced

6 cups chicken broth low sodium

4 cups cooked chicken shredded, I used rotisserie chicken

1 medium yellow onion diced

1 can diced tomatoes 14 oz.

1 can Ro-Tel original, 10 oz.

1 can enchilada sauce 10 oz.

1 can corn drained, 14.5 oz.

1 package taco seasoning 1 oz.

Salt and pepper to taste

Pinto Chicken Tortilla Soup Pinto Chicken Tortilla Soup
Pinto chicken tortilla web 1

Crock Pot Chicken Pinto Tortilla Soup is chock-full of tender pinto beans, shredded chicken, and tasty Tex-Mex flavor in every spoonful. It’s the kind of slow cooker meal that fills your kitchen with the most wonderful spicy aroma. This is a great Sunday supper and also works great on game day to feed a crowd!

Ingredients

  • 1 pkg Hurst’s HamBeens Pinto Beans plus flavor packet

  • 3 cloves garlic minced

  • 6 cups chicken broth low sodium

  • 4 cups cooked chicken shredded, I used rotisserie chicken

  • 1 medium yellow onion diced

  • 1 can diced tomatoes 14 oz.

  • 1 can Ro-Tel original, 10 oz.

  • 1 can enchilada sauce 10 oz.

  • 1 can corn drained, 14.5 oz.

  • 1 package taco seasoning 1 oz.

  • Salt and pepper to taste

Cooking Directions

  1. The night before cooking, rinse the Pinto HamBeens thoroughly and place them in a large bowl. Cover the beans with water by at least 2 inches and let them soak overnight.

  2. In the morning, drain and rinse the soaked beans. Add them to the crock pot along with the chicken broth, onion, and garlic. Cover and cook on high for 4–6 hours, or until the beans are tender.

  4. Once the beans are cooked, add the shredded chicken, diced tomatoes, Ro-Tel, enchilada sauce, corn, taco seasoning, and the flavor packet from the HamBeens. Stir to combine.

  5. Cover and cook on high for another 30 minutes to 1 hour, until everything is heated through and the flavors have blended.

  6. Taste and season with salt and pepper as needed.

  7. Serve hot with optional garnishes like shredded cheese, cilantro, sour cream, tortilla strips, or any other favorite toppings.

Tips

  • Soak the beans: This helps them cook evenly and shortens cooking time.
  • Quick-soak option: If you forget to soak overnight, boil the beans for 5 minutes, cover, and let sit for 1 hour before draining and using.
  • Don’t skip the flavor packet: It gives the soup that rich, seasoned taste without extra effort. The flavor packet included in Hurst’s products is one of the reasons I always have several of their products in my pantry. The flavor packet delivers everything you need for a tasty meal!
  • Top it right: A sprinkle of cheese, some fresh cilantro, and sour cream taste amazing in this soup. I also have a recipe to make your own homemade Baked Tortilla Strips if you’d like to add some texture.

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