Easy Slow Cooker Chicken Tortilla Soup

A bowl of chicken tortilla soup topped with shredded cheese, tortilla strips, and a dollop of sour cream.

Easy Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup is full of flavor and incredibly easy to put together with chicken breasts, black beans, corn, tomatoes, and simple Mexican-inspired spices.

Course Dinner

Cuisine American, Mexican

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 353kcal

Author Sherri Hagymas

Ingredients

1 ½ pounds chicken breasts uncooked
15 ounces black beans drained and rinsed, 1 can
15 ounces corn drained, 1 can
10 ounces Rotel tomatoes 1 can
1 cup yellow onion chopped
48 ounces chicken broth
3 cloves garlic minced
2 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons lime juice 1 lime
Tortilla strips for topping
Shredded Mexican cheese sour cream, diced avocado, sliced jalapeños, optional toppings

Instructions

Add the raw chicken breasts, chopped onions, garlic, tomatoes, corn, and black beans to the bottom of the slow cooker.
1 ½ pounds chicken breasts, 1 cup yellow onion, 3 cloves garlic, 15 ounces black beans, 15 ounces corn, 10 ounces Rotel tomatoes
Pour the broth over the top, add the lime juice and the chili powder, cumin, salt, and pepper.
48 ounces chicken broth, 2 teaspoons chili powder, 1 ½ teaspoons cumin, ½ teaspoon salt, 2 tablespoons lime juice, ¼ teaspoon black pepper
Place the lid on the slow cooker and cook on HIGH heat for for 4 hours.
After cooking, remove the chicken breasts from the cooker and shred with two forks.
Then add the shredded chicken back into the slow cooker and stir to combine well.
Serve in bowls topped with tortilla strips and any other favorite Mexican toppings like shredded cheese and/or a dollop of sour cream.
Shredded Mexican cheese, Tortilla strips for topping

Notes

Nutritional information does not include tortilla chips or added toppings.

Nutrition