A bowl full of slow cooker chicken tortilla soup with avocado, sour cream and tortilla strips.
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Slow Cooker Chicken Tortilla Soup

This slow cooker chicken tortilla soup recipe is filled with chicken, beans and veggies, all finished off with tortilla strips and a variety of toppings. The perfect hearty meal for a cold night!
Course Soup
Cuisine Mexican
Keyword Chicken Tortilla Soup, Slow Cooker Chicken Tortilla Soup, Tortilla Soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 375kcal
Author Sara Welch

Ingredients

  • 1/2 cup white onion diced
  • 1/2 cup red bell pepper diced
  • 1 cup frozen corn
  • 1 15 ounce can black beans rinsed and drained
  • 1 1/4 lbs boneless skinless chicken breasts
  • 1 4 ounce can mild green chilies
  • 1 8 ounce can tomato sauce
  • 1 14.5 ounce can diced tomatoes do not drain
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 6 cups chicken broth
  • 1 teaspoon kosher salt
  • 2 tablespoons cilantro leaves chopped
  • 1 cup tortilla strips or more if desired
  • Toppings such as sour cream, avocado, olives and shredded cheese

Instructions

  • Place the onion, bell pepper, corn, black beans, chicken, chilies, tomato sauce, tomatoes, chili powder, cumin, garlic powder, chicken broth and salt into a slow cooker. Stir to combine.
  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Remove the chicken breasts from the pot and shred with two forks. Return the chicken to the pot.
  • Stir in the chopped cilantro and ladle into bowls. Top with tortilla strips and any other toppings you desire. Serve immediately.

Video

Nutrition

Calories: 375kcal | Carbohydrates: 38g | Protein: 41g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 90mg | Sodium: 699mg | Potassium: 1311mg | Fiber: 9g | Vitamin A: 1230IU | Vitamin C: 53.1mg | Calcium: 58mg | Iron: 3.7mg