This Slow Cooker Chicken Tortilla Soup is a family favorite meal in our house now. This soup is super easy to make, loaded with flavor, and is so healthy!
Yes, I’ve been making a lot of Mexican-inspired dishes lately. Like this Mexican Chicken Cobb Salad, Mexican Street Corn Cups, and my Instant Pot Mexican Chicken Stuffed Peppers. But today I’m making this yummy Chicken Tortilla Soup!
Chicken Tortilla Soup Ingredients
- 1 ½ pound boneless skinless Chicken Breast
- 4 cups Chicken Broth
- 1 15-oz can Black Beans, drained and rinsed
- 1 16-oz jar medium Salsa
- 1 10-oz bag frozen Corn
- 1 bunch Green Onions chopped (you can save some of them for topping as well if you like)
- 1 Tbs Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Oregano
- 1 ½ teaspoon Cumin
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- Tortilla chips for topping
How to Make Slow Cooker Chicken Tortilla Soup
- In a 6-quart slow cooker or crockpot, add Chicken Broth and Chicken Breasts.
- Add in Beans, Salsa, Corn, and Green Onions.
- Add Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper.
- Stir to combine.
- Cover and cook on low 6-8 hours, or high 3-4 hours until chicken is cooked all the way through.
- When there are about 30 minutes left of cook time, remove the chicken and shred it, then add it back to the slow cooker and cover to continue cooking.
Chicken Tortilla Soup Toppings
I like to top this soup with my homemade corn tortilla chips. But you could use store-bought ones as well. Here are some other topping ideas below!
- Avocados
- Fresh Cilantro
- Green Onions
- Shredded Cheese
- Sour Cream
- Salsa
- Red Onion
- Limes for juicing
- Hot Sauce
- Black Olives
The possibilities are endless for toppings!
Recipe FAQS and Variations
Yes! Just cut up the rotisserie chicken and add it to the last 30 minutes of cook time.
Absolutely! You can use canned corn, frozen, or even fresh off the cob.
Once the soup has cooled, place it in an airtight container and keep it in the fridge for up to 5 days.
For individual servings, place it in a microwave-safe bowl and heat for 2-3 minutes until hot. If you want to reheat a bigger batch, just put it in a pot on the stove and heat over medium/high heat, stirring often until heated through.
Yes! Store it in a freezer-safe container or bag for up to 3 months.
This recipe is gluten-free. Just make sure you use corn tortilla chips that are gluten-free.
More Soup Recipes
If you try this recipe let me know what you think by leaving a comment below! And don’t forget to take a picture and Hashtag it Tastefulventure on Instagram so I can see!
Slow Cooker Chicken Tortilla Soup
Ingredients
- 1 ½ pound boneless skinless Chicken Breast
- 4 cups Chicken Broth
- 1 15 oz can Black Beans drained and rinsed
- 1 16 oz jar medium Salsa
- 1 10 oz bag frozen Corn
- 1 bunch Green Onions chopped you can save some of it for topping as well if you like
- 1 Tbs Chili Powder
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Oregano
- 1 ½ teaspoon Cumin
- ¼ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- Tortilla Chips for topping
Instructions
- In 6 quart slow cooker or crockpot add Chicken Broth and Chicken Breasts.
- Add in Beans, Salsa, Corn, and Green Onions.
- Add Chili Powder, Garlic Powder, Onion Powder, Oregano, Cumin, Salt, and Pepper.
- Stir to combine.
- Cover and cook on low 6-8 hours, or high 3-4 hours until chicken is cooked all the way through.
- When there is about 30 minutes left of cook time, remove chicken and shred it, then add it back to the slow cooker and cover to continue cooking.
- Serve with your favorite toppings.
- Enjoy!
Notes
Nutrition
*This post first appeared on Tastefulventure in January 2017 and has recently been updated with new information and media to benefit the reader.
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