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Slow Cooker Chicken Tortilla Soup

Tortilla soup is a medley of Spanish inspired flavors that will satisfy your hunger and please your senses. 
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course, Soup
Cuisine: Mexican
Keyword: best slow cooker chicken tortilla soup recipe, easy slow cooker chicken tortilla soup recipe, slow cooker chicken tortilla soup
Servings: 8


  • Slow Cooker



  • 2 boneless & skinless chicken breast
  • 20 oz rotel tomatoes 2 cans
  • 14 oz black beans drained & rinsed
  • 4 cups unsalted or low sodium chicken broth/stock
  • 1 cup corn
  • ¼ cup cilantro chopped
  • 2 tbsp lime juice about 1
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp salt
  • 4 garlic cloves minced
  • 1 large jalapeño remove seed & chopped
  • 1 medium onion chopped

Tortilla Chips

  • 8 corn tortillas cut into strips
  • 2 tbsp olive oil



  • Place the chicken breast along with ALL of the ingredients in your slow cooker. Cook on low for 6 hours or high for 3 hours. Remove the chicken from the slow cooker. Shred the chicken, then return the meat to the cooker and mix well. Season with salt and pepper to taste.

Tortilla Strips

  • Preheat oven to 350°F. Place parchment paper or silicone mat on a baking sheet. Cut the corn tortillas into strips. Place them in a bowl, add olive oil and toss until well coated. Transfer the tortilla strips to the baking sheet. Bake for 5-8 minutes or until lightly golden. Remove the strips and let cool before serving.


  • Pour soup into a bowl and add corn tortillas strips on top. Garnish with cheese, sour cream, chopped cilantros, lime juice, jalapeños or sliced avocados.