Slow Cooker Chicken Tortilla Soup

Tortilla soup is a regular family friendly meal item in our home. It is super easy to prepare and tastes delicious. Using the slow cooker takes it one step further on the easy scale and is perfect for those late fall chilly soccer nights. Want to shed even more time off? Simply prepare the night before and store the slow cooker insert all prepped in the refrigerator and the day of cooking you simply have to turn on the slow cooker.

Chopped corn tortillas are used in the main mixture as this adds some great flavor. Adding tortillas also helps to thicken the soup a little.

Why Healthy

  • Plenty of flavorful ingredients make this dish feel hearty without added fat.
  • The black beans and corn bump up the fiber content.



Slow Cooker Chicken Tortilla Soup

A super easy and delicious soup made in the slow cooker.

Yield: Serves 6-8

Prep Time: 15 mins

Cook Time: 7 hrs


1 Small Onion, Finely Chopped
6 Corn Tortillas, Chopped
4 Garlic Cloves, Minced
1 15-ounce Can Black Beans
1 15 Ounce Can Whole Kernel Corn, Drained
1 (15-Ounce) Can Tomato Sauce
1 Can Ro-Tel or Diced Tomatoes with Green Chillis
1 (32 Ounce) Can Sodium Reduced Chicken Broth
2 Tablespoons Ground Cumin
1 Tablespoon Chili Powder
4 Large Boneless, Skinless Chicken Breasts
1/4 - 1/2 Cup Fresh Cilantro Leaves, Chopped
1 Lime Zested and Juiced (Optional)
Optional garnishes:
Light sour cream, fresh cilantro leaves, avocado slices, sprinkling of shredded Monterey jack cheese.


Place the onion, corn tortillas, garlic, black beans, corn, tomato sauce, diced tomatoes, chicken broth and seasonings in the crock pot, then mix well.
Add the chicken on the top pushing slightly to submerge them in liquid.
Set the slow cooker to low, cover and cook for about 7 hours.
Add cilantro leaves, lime zest and juice and mix, then take two forks and shred chicken breasts. (The chicken should shred without much effort.)
Ladle into serving dishes and garnish as desired.


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