Recipe: Connie's Easy Tortilla Soup & Roan's White Chili (with crock pot instructions)

Connie's Easy Tortilla Soup

We love soup and have seized this unseasonably cool weather to get an early start on “soup season!”

When I say Roan’s White Chili recipe, I knew we’d love it! When I got in the kitchen and started looking around the fridge, I noticed a half jar of salsa that needed using. So, I took a few liberties with Roan’s recipe and came up with the following recipe. We all thought it was very good!

I've written the recipe as I would like to make it! I've noted how I did make it using low-fat options. I'm paying for all those fat laden meals I consumed over the summer!! :) I’m still going to make Roan’s White Chili - per her recipe, one day very soon!

Connie’s Easy Tortilla Soup

1 chopped onion
1 tablespoons butter (I used a bit of butter-flavored cooking spray.)
2 (15oz.) cans Great Northern Beans, rinsed and drained
2 (14oz.) cans chicken broth
1 cup salsa (You could use Ro*tel tomatoes, for a spicier soup.)
3 cups cooked, chopped chicken (I used some of my chicken from the freezer. If you boil fresh chicken for this recipe, use about 4 cups of your chicken broth in place of the canned broth. You could use canned chicken for a quick and easy pot of soup.)
1 16 oz. package frozen corn
1 can chopped green chilies
1 - 2 teaspoons cumin
cayenne pepper, to taste
salt, to taste
1/4 cup milk (I used fat-free half-and-half.)
3 tablespoons cornmeal


shredded cheese
a dollop of sour cream
chopped green onions
crushed tortillas

Mash one cup of the drained and rinsed beans with a fork; set aside.
Saute onion in butter until translucent in a soup pot. Add next 9 ingredients, including the mashed beans. Bring to a boil; reduce heat and simmer for 30 minutes.
Combine the milk and cornmeal. Slowly pour this mixture into the soup. Stir and simmer a bit longer.

Garnish with some, or all, of the suggested toppings.

Here’s Roan’s White Chili recipe! See how organized she is with her crock pot cooking!!

Roan’s White Chili

2 (15oz.) cans Great Northern Beans, rinsed and drained
2 (14oz.) cans chicken broth
3 cups cooked, chopped chicken
1 16 oz. package frozen corn
1 chopped onion
1 can chopped green chilies
1 tsp. cumin
3/4 tsp. oregano
1/4 tsp. cayenne pepper
1/2 cup milk

I cook chicken breasts in the crock pot with a little seasoning and water until done (usually 2-3 hours on high---first thing in the morning).

Mash 1 cup beans with 1 cup broth (I use the food processor) until smooth. Place bean mixture with remaining broth, beans, chicken, corn, chilies, onion, spices, and milk in the crock pot. Cook on low for 3-4 hours.

Serve with grated cheese and crushed tortilla chips if desired.

Visit Dining with Debbie for more great crock pot recipes!


  1. I really must try this easy tortilla soup recipe. I love soup and with fall on the way I will be serving it often. Thanks for sharing both of these delicious recipes with us. :)

  2. This soups sounds (and looks) great! And I love white chili!

    I also love your pretty dishes!

  3. These are terrific and I look forward to trying them. I deeply appreciate your participation in Crock Pot Wednesay and look forward to seeing you back each week. Thanks again.

  4. Hello Connie, I loved reading your history about the debate of the Creek Indian issue. And the creek don't rise quotes. I say either is correct. LOL. Now the pecan cake. It looks and sounds great. I make the Roan's white chili recipe.( last post) back to the pee-kan debate. I'm afraid my mom and dad were Yankees, even though I was raised in the South. We say pee-kans. LOL.

    Love your post.



Thanks for sharing! I love comments!